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arbi tikkis

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 19, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    arbi tikkis

    [font=Arial, Helvetica, sans-serif]500 gm colocasia (arbi)
    3 tbsp gram flour (besan)
    ½ cup breadcrumbs
    Salt to taste
    2 tsp red chilli powder
    3 tsp carom seeds (ajwain)
    2 tsp cumin powder
    1 tbsp ginger-garlic paste
    1 cup roasted peanuts (de-skinned and coarsely powdered)
    Oil for deep-frying

    Boil arbi and peel. Dry roast besan till golden. Mash arbi and mix in besan, breadcrumbs, salt, red chilli powder, ajwain, cumin powder and ginger-garlic paste. Divide into small lemon- sized portions and flatten slightly.

    Roll in peanut powder. Heat a non-stick frying pan and drizzle a few drops of oil. Place crusted tikkis and roast on low heat, turning them over once or twice, till both sides are light brown. Serve with a sauce of your choice.
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