Saturday, February 19, 2011

Arvi Cutlets (Colocasia Cutlets)

Boiled and mashed Arvi (Colocasia) mixed with spices, shaped into cutlets and shallow fried.


  • 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.

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