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.[/font]
