Arbi ke Kebab

इस व्यंजन को हिन्दी में पढ़ें

Arbi is an edible root, also known as arabi, ghuiyan, toro, or colocasia. It is easily available worldwide. The leaves of arbi are also know as elephant ear. The word kebab has come from Mughal period in India. Traditionally Kebab is associated with meat preparations - but this is a phalahari version of Kebab. I have added some buckwheat flour (kuttu ka aata) in the kebab mixture which helps in binding the kebabas. This is a low-fat, easy to make appetizer for the days of fasting......

Arbi ke Kebab

(makes 16)

  • Arbi 500 gms/ 5 medum
  • Kuttu ka aata/ Buckwheat flour ¼ cup
  • Grated ginger 2 tsp 
  • Chopped green chill 2 tsp
  • Chopped coriander leaves 2 tbsp
  • Sendha Salt 1½ tsp or to taste
  • Ghee/ Oil  for brushing

Method of preparation

  1. Wash, and boil the arbi roots.
  1. Peel off the boiled arbi's and mash them.
  2. In a bowl take mashed arbi, buckwheat flour, grated ginger, chopped green chilies, coriander leaves, and sendha salt. Mix them very well.
  1. Divide the mixture into 16 portions and make oval shape kebab.
Arbi ke kebab
  1. Now heat a griddle/ skillet . Sprinkle a little oil, fry the kebab from both the sides till the kebabs are golden brown.
Arbi ke kebab

Serve hot Kebabs with phalahari chutney .

Some Tips/ Suggesstions :

In case if the mixture is sticky , increase the amount of buckwheat flour.

I have just brushed the bebab to cut the amount of fat . You can also deep fry these kebabs...

Buckwheat flour is easily available in India in regular grocery stores. If you live abroad you can easily find buckwheat flour in the organic stores..

Some other phalahari recipes