Tasty Falahari Arbi Cutlets

Name: Tasty Falahari Arbi Cutlets
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 cup boiled and mashed arbi (taro root) (about 150 grams); 1 cup boiled and mashed potatoes (about 200 grams); 1/2 cup buckwheat flour (about 60 grams); 1 green chili, finely chopped; 1 -inch piece ginger, grated; 2 tablespoons finely chopped cilantro; 1/2 teaspoon black pepper powder; 1 teaspoon dried mango powder (amchur); Rock salt, to taste; Refined oil, for frying

Vandana Johri @vandana1953

During fasting, we often want to try something new that is both delicious and keeps us full for a long time. In such cases, these falahari arbi cutlets are a perfect dish. These cutlets are especially quick and easy to make during fasting or religious observances. Today, I am sharing the recipe for these tasty falahari arbi cutlets. They are made by mixing arbi (taro root) and potatoes with rock salt, black pepper, buckwheat flour, cilantro, and other ingredients allowed during fasting to create a flavorful cutlet.

Vandana Johri @vandana1953

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Ingredients

30 minutes

Serves 2 servings

1 cupboiled and mashed arbi (taro root) (about 150 grams)
1 cupboiled and mashed potatoes (about 200 grams)
1/2 cupbuckwheat flour (about 60 grams)
1green chili, finely chopped
1-inch piece ginger, grated
2 tablespoonsfinely chopped cilantro
1/2 teaspoonblack pepper powder
1 teaspoondried mango powder (amchur)
Rock salt, to taste
Refined oil, for frying

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Steps

30 minutes

1

First, gather all the ingredients for the falahari arbi cutlets. Boil the arbi (taro root) and potatoes, peel them, and mash them together.
2

Add the finely chopped green chili, cilantro, grated ginger, rock salt, black pepper powder, and dried mango powder. Mix everything well, then shape the mixture into round cutlets.
3

In a separate bowl, combine the buckwheat flour, rock salt, and black pepper powder.
4

Gradually add a little water to make a thick batter. Heat refined oil in a deep pan over medium heat. Once the oil is hot, dip each arbi cutlet into the buckwheat batter and carefully place it in the hot oil.
5

Fry the arbi cutlets on low heat until they turn golden brown and crispy.
6

Your delicious and crispy falahari cutlets are ready. Serve them hot with cilantro-mint chutney.
7

These tasty falahari arbi cutlets taste great with tea during fasting.
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