Arbi 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.
Arbi/Taro root/Colocasia is a good source of dietary fiber. It contains various kind of vitamins and minerals. It improves digestive health, helps to cure constipation and also helps in lowering the blood sugar level. So it is good to add arbi in our regular diet.
From some days I was thinking of making this kabab. Yesterday I did it and it came out so yummy. You can’t believe unless you try it. I was so happy as I was on cloud nine… So let’s get into the recipe.
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 a 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.