- 350 grms of arbi [colocasia root]
- 1/2 bunch of coriander leaves
- 1/4 cup almonds
- 2 green chillies
- 1 inch piece ginger
- 2-3 garlic cloves
- 1 tablespoon of black pepper corns [kali mirchi]
- salt to taste
- 1/2 cup cabbage
- 1 onion
- 1 teaspoon ajwain [ajowan]
- 1 teaspoon chat masala
- 1 teaspoon cumin powder
- 1/4 teaspoon cinnamon powder
- 2 tablespoon gram flour
- refined oil
- 1 cup yogurt
- few mint leaves
Firstly, boil and mash the arbi. Now, add coriander leaves, ginger-garlic, 2 green chillies, 1/2 cup of almonds and 1 tablespoon of black whole pepper corn to a bled and turn into a rough paste. Remember,place the coriander in blender with stems.
Place, the blended mixture into a bowl, add the boiled and mashed arbi, chopped cabbage, chopped onion, 1 teaspoon of ajwain seeds, 2 tablespoon of chat masala, 1 teaspoon of cumin powder, 1 teaspoon of cinnamon powder, 2 tablespoon of gram flour and salt to taste.Mix all the ingredients well as it forms a dough.
Take some refined oil and breadcrumbs in two bowls. Grease your hands before digging into the dough as arbi contains lot of gluten. Now, make cutlets of the dough in round or any shaped you like. coat them with breadcrumbs and fry them on medium heat till they changes the color to golden brown.
Add 1 cup of yogurt into a bowl and add freshly crushed mint leaves to it. Add some chat masala, 1 chopped green chilly, crushed black pepper corn and salt to taste. Mix all of them nicely and leave in refrigerator for five to ten minutes. This is suggested to be prepared before making kababs. As, it will chill down the dip and will taste best when served.
Place the arbi ke kabab in a serving plate and add the freshly prepared yogurt dip with it.