Kurkuri Fried Arbi | Starter Recipes | Sanjeev Kapoor Khazana

Enjoy this quick and delicious starter recipe to warm you up for any main course!



250 grams colocassia (arbi), boiled and peeled
Salt to taste
1 teaspoon red chilli powder
Crushed black peppercorns to taste
¼ teaspoon turmeric powder
Crushed black peppercorns to taste
¼ teaspoon turmeric powder
½ teaspoon roasted and crushed coriander seeds
½ teaspoon roasted and crushed cumin seeds
½ teaspoon ginger-garlic paste
¼ teaspoon tamarind pulp
2 tablespoons rice flour + for coating
1 tablespoon semolina + for coating
½ tablespoon finely chopped fresh coriander leaves
½ tablespoon finely chopped mint leaves
Oil for shallow-frying


1. Take colocassia in a bowl and mash well. Add salt, chilli powder, crushed peppercorns, turmeric powder, crushed coriander seeds, crushed cumin seeds, ginger-garlic paste and tamarind pulp and mix well.
2. Add rice flour and 1 tablespoon semolina and mix well. Add chopped coriander and chopped mint and mix again.
3. Mix together rice flour, semolina, salt and crushed peppercorns on a plate.
4. Dampen your palms and divide the prepared colocassia mixture into equal portions, flatten them and cut out small discs using a cookie cutter.
5. Dip the discs in some water and coat them in the flour-semolina mixture.
6. Heat some oil on a non-stick tawa. Place the discs and shallow-fry till golden and crisp on both sides. Drain on absorbent paper.
7. Serve hot.

Preparation Time: 15-20 minutes
Cooking Time: 30-40 minutes

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