Arbi Kofta is the perfect tea time snack for you to try out during the navratras. Prepared with kuttu ka aata and accompanied with the ever versatile mint-yogurt dip, these crisp bites will have everyone asking for more.
250 gm arbi/colocasia roots
3-4 Tbsp water chestnut flour, kuttu ka aata
1 green chili
1/2 inch ginger, finely chopped
1 tsp carom seeds
Rock salt, as required
2 or 3 tsp oil, for frying
For the dip:
Few sprigs of mint
100 gm curd
50 gm cucumber, finely chopped
Pomegranate, for garnishing
Boil the arbi in a pressure cooker or in a pan till it becomes soft.
Peel them all and add the rest of the ingredients.
Mash well and mix everything uniformly.
While shaping the kofta, you can apply some oil on your palms as the mixture is sticky.
Shape into cylinders and pan fry them with some oil till golden brown.