Arbi Kofte With Lemon Mint Yogurt Dip

Prep: 20 minutes | Cook: 20 minutes | Servings: 4 people

Ingredients:

500gms Colocassia roots/Arbi

8 tbsp Kuttu ka atta/ Rajgira atta

1 tsp Jeera/Cumin Seeds

3 Green Chillies, finely chopped

½ inch Ginger, finely chopped

Black Salt, to taste (optional)

Sendha Namak, to taste

Oil to shallow fry

For the Dip

½ Cup Hung Curd

1 tsp lemon juice

10 mint leaves, chopped

1 tsp Sugar

Salt, to taste

Process

  • Boil the arbi in pressure cooker till they are soft.
  • Remove when pressure goes off. Peel and mash them.
  • Combine mashed arbi, jeera, green chilies, ginger, sendha namak and black salt.
  • Add kuttu ka atta/ Rajgira atta and mix well.
  • Grease hands well. Form cylindrical shape out of the mixture.
  • Grill on pan from both sides.
  • For the dip, combine hung curd, lemon juice, mint leaves and salt. Mix well.
  • Serve hot arbi ke kofte with lemon mint dip.
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