Ingredients

• 250 gms. Arbi (Taro root/Colacasia root/Ghuiya)
• 3 tbsp. Water Chestnut flour (Kuttu ka atta) or cornflour
• 1”  ginger, chopped
• 1 tsp.  chaat masala
• 2 green chillies
• 1 tsp. Ajwain (carom seeds)
• Rock salt to taste
• Oil for frying

Method

1. Apply some oil on your hands when handling Arbi or wear gloves as it leaves a sticky liquid.
2. Boil arbi till soft, peel and grate. 
3. Chop ginger, chilles. 
4. Mix the grated arbi with the chillies, ginger, ajwain, chaat masala and salt. 
5. Add kuttu atta/cornflour for binding. 
6. Form into oval shaped koftas and deep fry or shallow fry in hot oil till brown on all sides.  S
7. Serve with mint yogurt dip : Mix chopped mint and cucumber to yogurt, add salt to taste. Mix and serve with Arbi koftas.  You may hang the yogurt for half hour to drain excess water prior to mixing the mint and cucumber.