Arbi tikki is very famous during navaratri. It is a hit recipe for fasting days. But mine was not the fasting special. The procedure of making is same only for fasting people add Singhare Ka Atta (Waterchestnut Flour) and sendha namak (rock salt) instead of gram flour, rice flour and salt. It tastes really yumm and could be a great alternative of aloo tikki. You can enjoy arbi tikki as your evening snack…You can also add some chopped onion and ginger while preparing the dough. This will enhance the taste however cannot add them when you are doing fast.
Arbi (Colocasia) – 300 to 400 gms
Gram Flour / Besan – 2 to 3 tablespoon
Rice Flour – 2 tablespoon
Dried Mango / Aamchur Powder – 11/2 teaspoon
Salt to taste
Red Chilli Powder – 1 teaspoon
Bhaja Masala (Coriander Powder: Cumin Powder: Black Pepper Powder: Garam Masala Powder = 2:2:1:1, dry roast)
Coriander Leaves – 2 tablespoon, chopped
Green Chilli – 1 teaspoon chopped
Refined Oil – 1/4 cup
1.Wash and peel the arbis and cut into pieces. Put them in pressure cooker and give 3 to 4 whistles. Drain the water well.
2. After 10 minutes mash the arbis in a plate and add all the ingredients except oil and make a dough. Initially the dough would be sticky. I would suggest to leave the dough for almost an hour.
3. Later grease your palms with oil and make lemon size balls from the dough and flatten them using your palm.
4. Heat oil in a pan and shallow fry them till golden brown in color. Serve hot with any dip.