Arbi Seekh Kabab

Arbi or colocasia, is a tropical plant. The root and the leaf of the plant are used in different cuisines world over. The root is commonly prepared like potatoes. This recipe is a different way to cook it and is great to serve as starters at parties.

I have been writing recipes in my notebook from different sources for the almost 15 years now. I found this recipe while flipping through the book and have since tried it many times and has always been appreciated.

When I decided to do a blog post on it, I also searched on the net for the source of the recipe. This is where I found the recipe. I have not made any changes from the original recipe.

You Need:

• 250 gms arbi
• 2 tbsp cornflour + cornflour for coating
• 3/4 tsp salt
• 1/4 tsp chillie powder
• 1/4 tsp garam masala
• 2 tbsp onions finely chopped
• 2-3 green chillies finely chopped (I omitted this as the kids were going to eat it)
• 1/4 tsp ajwain
• 2 tbsp corriander leaves finely chopped
• Oil for frying
• Bamboo skewers

Steps:

• Wash the arbi well and parboil it. Alternatively pressure cook it to one whistle. once cooled, peel and grate it finely.
• Add the onions and spices, salt, corn flour and coriander leaves and mix well. Check for seasoning.
• Divide into equal portions and make balls.
• Slightly oil your hands and flatten each ball with your hands and spread with little pressure on a greased bamboo skewer.
• Roll the seeks in cornflour till well coated all over.
• Deep fry till slightly brown. Serve hot with lemon slices and green chutney. Sprinkle some chaat masala on the kababs for a tangy taste.

Notes:

• You can smear the seekhs with oil and cook under the grill instead of deep frying. I have never tried it.