Sunday, February 5, 2012

Colacasia Cutlets

           It's raining outside, the temperature is neither too cold nor too warm, curled up on the couch with your favorite book, your mug of tea or coffee and some munchies, okay girls, this is not happening here right now but just to create the mood. For me, that's when I crave most for some hot vadas, bhajjis, pakoras or cutlets. Coming to today's vegetable colacasia or seppankizhangu or arbi I usually make a fry or some gravy with it, but then, I wanted to try this out, replacing the potatoes that is most commonly used in cutlets. They turned out very good and tasted a little different, give it a try..

Need To Have
  • Colacasia -5 medium ones
  • Peanuts - 1/4 cup
  • Green Chillis - 2
  • Onion - 1 big chopped
  • Ginger - 1 tablespoon, grated
  • Chilli Powder - 1 teaspoon
  • Coriander Powder - 1 teaspoon
  • Roasted Cumin Powder - 1/2 teaspoon
  • Amchur Powder - 1 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Coriander Leaves - 1 handful chopped
  • Curry Leaves - 10 leaves, chopped
  • All Purpose Flour Or Maida - 2 tablespoons
  • Water - 1/4 cup
  • Bread Crumbs - 1 cup, to roll the cutlets
Mix everything together
Patties, maida batter and powdered oats
Ready to fry
          Pressure cook the colacasia for 2 whistles, peel the skin and mash it well, it approximately came to 1 cup. Roast the peanuts and pound it coarsely, deseed the green chillies and finely chop them. Mix the maida with the water and keep. Now, to the mashed colacasia, add the peanuts, onion, green chillies, ginger, all the powders, salt, coriander and curry leaves, mix it well. Roll them into small balls, flatten into patties, dip them in the maida batter, roll in the bread crumbs and shallow or deep fry them. Serve them warm with ketchup or green chutney.

Sending this to Torview for the Tea Time Snack Event.

Also sending it off to Roshan's Cucina who is hosting the Kerala Kitchen event.

You can use lemon juice instead of amchur powder, if the mix is very sticky, add some besan or roasted gram flour, mine was perfect.
I didn't have bread crumbs so I used coarsely ground oats to roll in the cutlets.
The shallow fried cutlets can be used as patties on buns.

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  1. This looks so good..


  2. wow....lovely tea time snack......luvd the use of cholacasia

  3. Yummy tea time snack... Will try soon...

  4. thank you for linking these delicious cutlets to the event tea time snack
    it is perfect to snack

  5. first time in ur space.....I just loved these delicious cutlets...perfectly made :-) following u visit my space in ur free time :-)

  6. This is different one hema :).. coincidentally i did seppankizhangu fry today :)

  7. thats a very yummy looking cutlet.. Never tried this.. :)

  8. Would love to invite you to the Veggie/Fruit a Month Event.. Do drop by make a contribution.. Would love to have you :)

  9. superb recipe there...never thought of making cutlet with colacasia...

    please link this to the Kerala Kitchen event going on at my blog..



  10. wonderful and very tempting cutlets !!

    Ongoing Event - CC-Dish For Loved Ones

  11. Never thought of using arbi (colocasia) in cutlets! looks inviting...

  12. wow arbi cutlets a must try looks so yumm

  13. Cutlet sounds delicious n luvd using arbi instead od potatos :)

  14. Dear Hema,thx u for ur lovely comment,u have a nice collection of recipes.Following u ..cutlet looks so crunchy n inviting.....

  15. Mouthwatering recipe,looks so yummy.

  16. very innovative recipe. Different from the usual potato cutlets..Good one

  17. cutlets are just mouthwatering yummy recipe,looks so yumm.

  18. Wow - this is a dreamy cutlet - never thought to make them with arbi - I am SO sure my children will LOVE this preparation!

  19. looks delicious and yummy snack .....

  20. This looks so delicious and interesting. Nice one.