Crispy from the outside and soft on the inside, these melt-in-the-mouth arbi kebabs are a lovely change from the usual veg kebabs. This air-fried arbi kebab is zero-oil, vegan, and delicious with a little hint of spice. Serve them with chutney and salad and these could be your next favorite party appetizer.
Arbi, Colocasia, or taro roots are quite popular in Indian cuisine. Most regional cuisines use them in one or another. Different types of curries using their leaves, roots, or sometimes both are quite interesting and they have an amazing taste as well.
I love to make arbi once in a while and when I make them I usually try different curries like Khatti Arbi/Tangy Taro Roots , Dum Arbi /Colocasia Roots in Kashmiri Style Yoghurt Gravy. Served with white rice or saffron rice, these curries taste delectable. They are rich-looking gravies that don't use many spices but still give an amazing-looking plate. But for now, let's just focus on air-fried arbi kebab.
What Are Taro Roots or Arbi?
Arbi is the Hindi name for taro roots. They are starchy root vegetables that belong to the colocasia family. Generally, its roots and leaves are used in cooking. Mostly available in Asian/Indian markets, these roots come in all shapes and sizes. They are rich in vitamins a and c, and are a rich source of dietary fiber. Potassium and magnesium are other minerals found in abundance in these roots.
How to Make Arbi/Taro Root Kebab-
For making this kebab, boiling arbi is the first step. I boiled them in the Instant pot for 2 minutes and then manually released the pressure. Removing the thick, rough skin is important and boiling definitely helps in that.
Mash them after removing the skin and mix some spices, fresh herbs, and gram flour. Since taro roots are sticky in texture, gram flour helps in binding them. We are air frying them and just spraying the oil so it's quite important to have a good binding that doesn't make them taste doughy.
After that, air fry them at 400 F for 7-8 minutes. My kebabs were small so it took me less time. You can always make it more crispy or less crispy depending on your preference.
How to Serve Them-
Serve them with a salad and dip and they will be a great appetizer. Add a couple of flatbreads to give it the form of a main meal. They are versatile, filling, and serve as a great school or office lunch as well.
Air Fried Arbi Kebab
- 2 Cup Boiled And Mashed Arbi
- 2 Tbsp Besan/Chickpea flour/Gram flour
- 1 Tbsp Rice Flour
- 1 Tsp Finely Chopped Green Chilies
- 1 Tsp Ginger, chopped
- 1 Tsp Chopped garlic
- ½ Tsp Garam masala powder
- 1 Tbsp Chopped Fresh Cilantro
- Salt, according to your taste, always use mild salt in this tikki (less than you prefer)
- ½ Tsp Chat Masala
- 1 Tsp Lime juice
- ½ Tsp Red Chili Powder
- Washing arbi is really important. Then place them in an instant pot, pressure cooker, or in a pot to boil.
- Cook them till they are soft/fork tender, but not very mushy.
- I cooked my medium size arbi in an instant pot for 3 minutes.
- Peel the skin after cooling them off.
- Mash it with a fork or masher to make a smooth dough.
- Take a big bowl and mix arbi with everything except gram flour and rice flour.
- Start adding gram flour and rice flour little by little. This step is necessary because sometimes arbi has more water and sometimes less.
- If your arbi feels dry use less gram flour and rice flour.
- Make small patties by applying some oil on your palm.
- Pre heat the air fryer to 380 F.
- Spray air fryer with some oil spray.
- Place patties on the grill and air fry till they look crispy to your liking. Turn it over once in between. Mine took around 7-8 minutes. Your time can vary depending on your patties.
- Serve them hot with any dip or chutney.