No onion, no garlic doesn’t translate into tasteless food. Try out this simple dish this upcoming festive reason to realise this.
Arbi ke kabab
INGREDIENTS
250 gms arbi
3-4 tbsp singhare ka atta
1 green chili and 1/2 inch ginger made into a paste
3 tbsp sabudana
1 tsp ajwain
rock salt/sendha namak as required
2 or 3 tsp oil or as required for frying the tikkis
METHOD:
1. Boil the arbi in a pressure cooker till it becomes soft. Peel all of them. Partially boil sabudana. Add singhare ka atta, boiled sabudana to the arbi and mash properly. Add green chilli, ginger, salt, ajwain and oil. Mash well and mix everything uniformly. If the mixture is sticky, apply some oil on your palms while shaping the kababs. Heat oil in a pan and fry the kababs until golden brown on both sides. Serve hot arbi kababs with green chutney.
Chef Amrita Mukherjee is executive chef at Westside Story, Rajouri Garden. A result-oriented professional with more than 18 years of experience in F&B Operations, she is hands on with food production and F&B Service. She has worked with Hotel Park and Radisson Blu in the past.
