Arbi Cutlets (No Onion, No Garlic) Recipe – Indian Special
Arbi Cutlets, also known as Taro Root Patties, are a delicious and healthy snack option especially suitable for fasting days or those following a no onion-no garlic diet. These crispy, golden cutlets are made with boiled arbi (taro root), flavorful spices, and fresh herbs, delivering a soft, melt-in-the-mouth inside with a crunchy crust. Perfect as a tea-time snack, party appetizer, or light meal, Arbi Cutlets are both gluten-free and vegan-friendly when pan-fried or shallow-fried. Let’s dive into this wholesome, comforting dish
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Cutlets:
- 500g arbi (taro root)
- 2 green chilies (finely chopped)
- 1 teaspoon grated ginger
- 2 tablespoons chopped coriander leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon amchur powder (dry mango powder)
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon chaat masala (optional)
- Salt to taste
- 2 tablespoons arrowroot powder or singhara flour (or cornstarch for binding)
- Oil for shallow frying
Optional Garnishes:
- Fresh coriander leaves
- Lemon wedges
- Mint chutney
Prepare the Arbi:
Wash and boil the arbi in a pressure cooker or pot until soft but not mushy (about 2-3 whistles in a cooker).
Once cooled, peel and mash the arbi in a large mixing bowl.
Mix the Cutlet Dough:
Add chopped green chilies, grated ginger, coriander leaves, cumin seeds, ajwain, amchur, black pepper, and salt.
Mix well, then add arrowroot powder (or flour of choice) to bind the mixture into a dough.
Divide the mixture into equal portions and shape them into flat round cutlets.
Cook the Cutlets:
Heat oil in a non-stick pan or skillet over medium heat.
Place the cutlets in the pan and cook until both sides are golden brown and crisp, flipping as needed.
Serve:
Remove from the pan and place on a paper towel to absorb excess oil.
Garnish with fresh coriander or serve with lemon wedges and mint chutney.
Enjoy these crunchy and flavorful arbi cutlets warm
Recipe Notes :
Binding Options : Arrowroot powder, singhara flour, or even besan (if not fasting) can be used to help bind the cutlets.
Oil Usage : You can air fry or bake the cutlets with minimal oil for a healthier version.
Flavor Adjustment : Add green chili paste or extra spices to adjust heat levels to your preference.
Storage : Store uncooked cutlets in the fridge for up to 2 days; fry fresh when needed.
Serving Suggestion : Pair with mint chutney or plain curd for a light and refreshing combo.
