Arbi seekh kabab / Taro root seekh kabab is a unique variation of seekh kabab. A healthy, vegan and gluten-free snack. Pair these succulent kababs with some green chutney and it will sure to be relished by all groups of people alike. Seekh kabab is a Mughlai delicacy which has an incredible taste and flavor.
If you are a non-vegetarian you may also like another seekh kabab recipe. Which I have posted earlier.
- 250 grams boiled and peeled arbi/taro root
- 1 tablespoon crushed fried onion/barista
- 1/2 tablespoon onion juice
- 1/2 teaspoon salt
- 1/2 teaspoon black salt
- 2 tablespoons finely chopped coriander leaves
- 2 tablespoon finely chopped mint leaves
- 2 tablespoons cashew nut powder
- 1 tablespoon grated coconut (optional)
- 1 teaspoon red chili powder
- 1/2 teaspoon finely chopped green chili
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons rice flour
- 6 tablespoons cooking oil/clarified butter for shallow frying.
- Take the boiled arbi in a bowl. Add all of the above ingredients together except oil. Adjust the seasoning as per your taste.
- Mash them well with your hand. All of the ingredients will be incorporated with each other well and divide this mixture into equal portions.
- Grease few drops of oil on your palms and on the skewers.
- Give each portion a tube-like shape and put it onto the skewer(seekh).
- Heat oil on a non-stick skillet/tawa. Once oil becomes hot enough place the seekhs into the hot oil.
- Fry over medium flame until all the sides turn golden brown in color and small brown patches appear. Drizzle few drops of oil or clarified butter at intervals.
- Repeat the same process with the remaining arbi seekhs.
- Once done, serve hot with some green chutney.
- Boil the arbis one day before you are planning to do and then store in the refrigerator. It will prevent the arbis to get gooey or sticky.
- While boiling make sure arbis are not overcooked.