Arbi ki Tikki

About Arbi ki Tikki

Ingredients

• Colocassia (arbi), boiled, peeled, mashed 250 gms
• Red chilli powder 1 tsp
• Salt to taste
• Garam masala powder ½ tsp
• Carom seeds (ajwain) 1 pinch
• Turmeric powder ½ tsp
• Ginger paste ½ tsp
• Water chestnut flour 3 tsps
• Fresh coriander leaves, chopped ½ tbsp
• Oil 1 tbsp + to shallow fry
• Cherry tomatoes, chopped 12
• Mustard seeds ½ tsp
• Curry leaves a few
• Green chillies, chopped 3
• Sugar to taste

How to Make Arbi ki Tikki (Stepwise Photos)

Method

1. Take colocassia, red chilli powder, salt, garam masala powder, carom seeds, turmeric powder, ginger paste, water chestnut flour and coriander leaves in a bowl and mix well.
2. Divide the mixture into equal portions and shape them into round tikkis.
3. Heat sufficient oil in a non-stick pan. Place the tikkis in it and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
4. To make cherry tomato compote, heat 1 tbsp oil in another non-stick pan, add mustard seeds, curry leaves, green chilies, cherry tomatoes, salt and sugar and mix well. Simmer on a low heat till the tomatoes turn pulpy.
5. Serve the tikkis hot with the compote.

Additional Tips and Tricks

1. Serving Suggestion : .

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps