New Delhi: Arbi Kofta Prepared with kuttu ka atta and accompanied with the ever-versatile mint-yogurt dip, these crisp bites are perfect for evening snacks.
Ingredients of Arbi Kofta with Mint Yogurt Dip
- 250 Gram Arbi/colocasia roots
- 3-4 tbsp Water chestnut flour (kuttu ka aata)
- 1 Green chili
- 1/2 inch Ginger, finely chopped
- 1 tsp Carom seeds
- As required Rock salt
- 2-3 tsp Oil
For the dip:
- Few sprigs Mint
- 100 gram Curd
- 50-gram Cucumber, finely chopped
- For garnishing Pomegranate
How to Make Arbi Kofta with Mint Yogurt Dip
1. Boil the arbi in a pressure cooker or in a pan till it becomes soft.
2. Peel them all and add the rest of the ingredients.
3. Mash well and mix everything uniformly.
4. While shaping the kofta, you can apply some oil on your palms as the mixture is sticky.
5. Shape into cylinders and pan-fry them with some oil till golden brown.
Prepare Mint Yogurt Dip:
1. Hang yogurt to drain excess water.
2. Mix chopped mint and cucumber into the yogurt.
3. Serve Arbi Kofta hot with mint yogurt dip.
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