Seppan kilangu (Tamil) means colocasia or taro root(English), Arbi (Hindi).
Ingredients:Arbi - 200 gm
onion - 1
green chillies - 2
ginger garlic paste - 1 tsp
fennel - 1 tsp
curry leaf, cilantro, mint leaf (together) - finely chopped 2 tbsp
red chilly powder - 1 tbsp
garam masal powder - 1 tsp
lime juice from 1/4 fruit
salt to taste
bread crumbs - 1 cup
all purpose flour - 1/4 cup
turmeric - 1/4 tsp
oil - to shallow fry
Cooking the arbi:Remove the skin and wash the arbi. Cut it into big chunks.
Heat a tbsp oil in a wok and add fennel. Then goes the finely chopped onion, chillies. Immediately add ginger garlic paste and saute till raw smell vanishes.
Then add the chopped arbi and stir well. Add the garam masal powder, chilly powder, turmeric, salt, 1/4 cup water and cook covered till done.
Mash it to a fine paste and add finely chopped cilantro, curry leaf, mint leaf, lemon juice and check if it tastes really good.
Prepare the bread crumbs at home or simply buy it.
Spread the bread crumbs on a broad plate.
Prepare a dipping batter using all purpose flour (maida), water. The batter should be thick like a pan cake mix (or dosa batter).
Frying the cutlet:Heat some oil in a broad-shallow pan.
Now take a lemon size ball from the prepared arbi mixture. Flatten it to get a oval or circular shape with 3/4 inch thickness.
Dip that in maida batter and roll it bread crumbs.
Bring it to a perfect shape. Shallow fry it both sides. Drain oil and serve hot.
Proceed with all the balls and add oil whenever necessary.
Arbi cutlet is ready!
Serving suggestions:Serve as evening snack or along with rice as side dish.
Arbi cutlet goes well with tomato sauce.
Tips:Bread crumbs can be prepared at home using few bread slices. Just leave them in a hot oven for a few minutes and powder it using a mixie.
Left over arbi poriyal can also be made into this cutlet.
If you cannot bring good shape to the cutlet, then try adding a few tsp of besan flour or home made puffed channa dal flour.