Sabudana Coated Arbi Ke Kebab Recipe
How To Make Sabudana Coated Arbi Ke Kebab
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Sabudana Coated Arbi Ke Kebab: This Navratri-special dish is a celebration of texture and balance, crispy on the outside, soft and flavourful within. The use of sabudana adds a delicate crunch, while kuttu ka atta keeps the preparation vrat-friendly. Pairing it with a cooling mint yogurt dip enhances the overall experience, making it both indulgent and light.
- Total Cook Time 40 mins
- Prep Time 15 mins
- Cook Time 25 mins
- Recipe Servings2
- Medium
Ingredients of Sabudana Coated Arbi Ke Kebab
- For the Kebabs
- Arbi: 500 gms
- Boiled Mashed Potatoes: 150–200 gms
- Sabudana: 50 gms (soaked)
- Chopped Ginger: 1 tbsp
- Chopped Green Chilli: 1 tsp
- Kuttu Ka Atta: 40–50 gms
- Chopped Coriander: 1 tbsp
- Roasted Cumin Powder: 1 tsp
- Sendha Namak: To taste
- Refined Oil: 350–400 ml
- For the Mint Yogurt Dip
- Hung Curd: 100 gms
- Chopped Mint: 1 tsp
- Mint Powder: A pinch
- Sendha Namak: To taste
- For Garnish
- Arbi Chips/Wafers
- Mint Yogurt Dip
- Beetroot Juliennes
How to Make Sabudana Coated Arbi Ke Kebab
Prepare the Arbi
1.
Boil the arbi in lightly salted water until tender.
2.
Remove from heat, allow to cool, then peel.
3.
Deep fry the boiled arbi until crisp and golden brown.
Prepare the Mixture
1.
In a mixing bowl, combine fried arbi with mashed potatoes.
2.
Add chopped ginger, green chillies, coriander, roasted cumin powder, and sendha namak.
3.
Bind the mixture using kuttu ka atta to achieve a tikki-like consistency.
Shape & Coat
1.
Shape the mixture into medium-sized medallions (tikki shape).
2.
Evenly coat each medallion with soaked sabudana.
Fry the Kebabs
1.
Heat oil in a deep pan.Fry the coated kebabs until golden brown and crisp. Remove and drain excess oil.
Prepare the Dip
1.
In a bowl, mix hung curd with chopped mint, mint powder, and sendha namak. Whisk until smooth and refreshing.
Plating and Serving
1.
Arrange the kebabs on a banana leaf. Serve with mint yogurt dip.
2.
Garnish with arbi chips and beetroot juliennes.• Serve hot for best taste and texture.