Cheppankizhangu Cutlet, Arbi Cutlet Recipe. Cutlet using Cheppankizhangu – Cheppankizhangu is also called as Taro root or Colocassia. This is a fantastic snack perfect for evening with tea. I even serve it as a first course for dinner. Here is how to do Cheppankizhangu Cutlet.
Note: If this vegetable is not fully cooked, it can cause intense discomfort in the throat. So that’s the word of caution.
Soak the Cheppankizhangu / Arbi in water for 10 minutes and wash them thoroughly to get rid of sand. Cook the Cheppankizhangu / Arbi in lots of water (4-5 cups) in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Drain the water. Peel the skin of Cheppankizhangu / Arbi. The skin should peel off easily. It might be slightly slimy. Note that the veggie is now fully cooked and soft.
Mash the Arbi with hand. The veggie will be slimy. Add in the rest of the ingredients and mix well. Its a very sticky mixture. The besan (chickpea flour) will help in binding the mixture. Arbi is a very bland veggie. Add a good amount of green chillies to up the flavor. The onions and the greens gives a nice bite to the cutlet.
Wash your hands thoroughly and using wet hands, portion the arbi dough into small balls. Press the balls into patties.
Note: Make sure that your hands are wet. Wet hands make the dough easy to handle. Wash your hands in-between if necessary.
Roll the patties in bread crumbs. Set aside.
Note: For homemade bread crumbs, run 4 slices of old sandwich bread in a mixie to a fine powder.
Heat oil until hot. Gently place the patties in hot oil and fry the patties till golden. It will take about 2-3 minutes. Drain the cutlets on paper towels.
Serve Arbi Cutlets – Taro root cutlets hot with ketchup.
- 250 grams arbi
- 1 onion, finely chopped
- 1 teaspoon finely minced ginger
- 6 green chillies, finely chopped
- 7-8 sprigs coriander leaves, chopped
- 2 stalks mint leaves, chopped
- 1 teaspoon salt
- ¼ teaspoon asafoetida
- ½ cup besan (chickpea flour)
- 500 ml sunflower / canola oil
- Pressure cook Arbi until soft. Peel and mash.
- Add in the rest of the ingredients and mix well.
- Using wet hands, portion the arbi dough into small balls. Press the balls into patties.
- Roll the patties in bread crumbs. Set aside.
- Heat oil until hot. Gently place the patties in hot oil and fry the patties till golden. It will take about 2-3 minutes. Drain the cutlets on paper towels.
- Serve Arbi Cutlets – Taro root cutlets hot with ketchup.
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