Monday, July 18, 2011

Arbi (Seppankilangu) cutlet

One day I tried to make some poriyal with arbi instead of my usual arbi fry. But that poriyal became so loose and dry (due to that variety). So I wanted to make something edible out of it without wastage. To my surprise the cutlet tasted as good as a potato cutlet and this is the story behind my unusual cutlet:)

Seppan kilangu (Tamil) means colocasia or taro root(English), Arbi (Hindi).

Arbi cutlet.

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.

14 comments:

Umm Mymoonah said...

I'm a big fan of cutlets, this looks very delicious.

Suja said...

This looks a wonderful snack..perfect and delicious.

Hari Chandana said...

Wowww.. Mouth watering here.. Looks absolutely perfect and tempting.. Thanks for sharing !!

Reshmi Mahesh said...

Yummy looking cutlets....nice recipe dear..

Swathi said...

Arbi cutlet looks delicious. Nice change to usual potato.

hemalata said...

Yummy and delicious snack,looks so tempting.

Shama Nagarajan said...

perfect for rainy season..yummy

Viki's Kitchen said...

Thank you ladies.
Anne: Thanks for the invite dear. I will definitely send you my entries soon.

En Samaiyal said...

I have never heard of this recipe before. Very nice innovation. I normally make with either potatoes or fish.

Mehjabeen Arif said...

Just the perfect starter.. looks too good.

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Ambreen said...

That's a lovely idea, yummy looking cutlets :)

Jaleela Kamal said...

மிக அருமை விக்கி

recipeswap said...

Looks very delish!