Arbi tikki recipe, learn how to make arbi tikki using this easy step by step recipe
Arbi (colocasia, cheppanzkizhangu, chembu) is a root vegetable that I discarded as too slimy in my early days of cooking until I figured out interesting recipes with arbi. This arbi tikki recipe is one of the many ways I love to cook and eat this vegetable and it’s so very easy to prepare too.
In general, I love a good tikki or kofta recipe for a number of reasons – you can add any ingredients you want and as much or as little as you please, like this raw banana kofta that my mom in law makes with some green chutney added before cooking. The flavour is just lovely. Or this shortcut aloo tikki recipe I make with grated potatoes that you can add pretty much any spices of flavours to because it’s so highly customisable. Best of all, you can shallow fry or even bake tikki without compromising on taste which is a big one these days with everyone focused on easy and healthy evening snacks.
Also check out this list of quick and easy evening snack recipes.
Arbi tikki recipe
Ingredients
- 2 cups boiled and mashed arbi colocasia
- ¼ teaspoon red chilli powder adjust to taste or omit
- 1 green chilli
- 1 " piece of ginger
- 2 pods of garlic
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon garam masala
- 2 tablespoon rice flour or cornflour corn starch
- Salt
- Oil for shallow frying
Instructions
- Wash the arbi thoroughly and place in a pan or pressure cooker with enough water to cover it
- Cook until they are soft (if using pressure cooker, 1-2 whistles or 15 minutes should be sufficient)
- Let it cool and peel the skin off
- Mash with a potato masher or fork without any lumps
- Grind the green chilli with ginger and garlic to a coarse paste. You can also use a mortar and pestle for this
- Place the mashed arbi in a bowl and add the chilli ginger garlic paste, chilli powder (if using), cumin powder, garam masala, and some salt
- Mix thoroughly with a fork or your fingertips. The mixture will be quite sticky
- Add the rice flour or cornflour to make the mixture more easy to shape and handle. You may need more or less flour than what I've mentioned above
- Once the mixture comes together, shape into 3" discs on the palm of your hands and set aside
- Heat oil in a small pan to shallow fry the arbi tikki
- Once hot, place each tikki gently into the hot oil and fry both sides until golden brown
- Drain on paper towels to absorb excess oil
- Serve hot with ketchup or green chutney as a snack or appetiser
Step by Step Arbi Tikki Recipe
Wash the arbi thoroughly and place in a pan or pressure cooker with enough water to cover it
Cook until they are soft (if using pressure cooker, 1-2 whistles or 15 minutes should be sufficient). Let it cool and peel the skin off
Mash with a potato masher or fork without any lumps
Grind the green chilli with ginger and garlic to a coarse paste. You can also use a mortar and pestle for this
To the mashed arbi, add the chilli ginger garlic paste, chilli powder (if using), cumin powder, garam masala, and some salt
Mix thoroughly with a fork or your fingertips. The mixture will be quite sticky
Add the rice flour or cornflour to make the mixture more easy to shape and handle. You may need more or less flour than what I’ve mentioned above
Once the mixture comes together, shape into roughly 3″ discs on the palm of your hands and set aside. I dusted with more rice flour since the mixture was still a bit sticky.
Heat oil in a small pan to shallow fry the arbi tikki. Once hot, place each tikki gently into the hot oil
Fry both sides until golden brown
Drain on paper towels to absorb excess oil and serve hot with ketchup or green chutney as a snack or appetiser.
For arbi tikki recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar.
If you try this arbi tikki recipe, please leave a comment and rating below, I’d really appreciate the feedback and motivation. You can also share pictures of your recipes with me nags@cookingandme(dot)com or tag them #ediblegarden on social media.
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