By Shreya Goswami
Prepared with taro roots, beetroot, buckwheat flour, mild spices and ghee, this Falahari Arbi Seekh Kebab is one sattvik snack that you shouldn’t miss out on during your Navratri fasting.
500 gram taro root or arbi 5 tbsp buckwheat flour or kuttu ka atta 2 tsp beetroot, grated 3 green chillies, finely chopped 2 tsp ginger, minced ½ tsp black pepper ¼ tsp cinnamon powder ½ tsp cumin powder Rock salt or sendha namak, to taste ½ tsp lemon juice 1 tbsp coriander leaves, finely chopped Ghee, to fry Lemon wedges, to garnish
Wash, clean, peel and place the arbi in a pressure cooker with water. Cook until soft.
Remove the cooked arbi into a large bowl and mash it using a fork or masher.
Add the kuttu ka atta, beetroot, green chillies, ginger, black pepper, cinnamon powder, cumin powder and rock salt.
Mix everything well, then add the coriander leaves, lemon juice and a spoon of ghee. Mix again.
Take a handful of the mix and wrap it carefully around a seekh. Follow this with the remaining arbi kebab mix.
Heat ghee in a large pan then fry the arbi kebabs on all sides until they turn golden brown.
Serve the kebabs hot with a side of dahi and mint-coriander chutney.