- 1 pound Arvi (Colocasia)
- 1 tbsp ginger chopped finely
- 1 tsp garlic chopped fine
- 2-3 Green Chilies chopped finely
- 1 tsp Garam Masala Powder
- ½ tsp Red Chili Powder
- 1 tsp Chaat Masala
- Salt to taste
- ½ tsp Ajwain (carom seeds)
- Oil to shallow fry
- Boil colocasia in sufficient water till soft. Cool, peel and mash.
- Heat 2 tbsp oil in a non sticking pan or kadai and add ajwain. As it changes color add chopped onion, ginger, garlic, green chilies and sauté.
- Add mashed colocassia and sauté for two to three minutes.
- Add garam masala powder, red chili powder, chaat masala and salt; sauté till the mixture leaves the side of the pan. Remove from heat and set aside to cool.
- Divide the mixture into equal parts and shape them into cutlets.
- Heat a little oil in a pan, place a few cutlets on it and shallow fry till golden on both sides. Similarly shallow fry all the cutlets
- Drain them onto an absorbent paper.
- Serve hot sprinkled with chaat masala.
Do You Know?
Ajowan seeds contain an essential oil which is about 50% thymol. It is a strong germicide, anti-spasmodic and fungicide.
It is used in a steeped liquid form against diarrhea and flatulence.
In India the seeds are used as a household remedy for indigestion and colic, and used in poultices to relieve asthma and arthritis.