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Chaitra Navratri 2023 is here and many Hindus across the nation will commence a nine-days-long ritual fast consisting of only sattvik foods. The intention behind this spring-time fasting is to detox the body and prepare it for the changes summer will bring, and to prevent any illnesses. So, following a sattvik diet during Navratri is for everyone’s benefit. But what if you get cravings for some scrumptious kebabs during your Navratri fast? This easy, falahari Arbi Seekh Kebab recipe will come to your rescue.
Also known as taro root or colocasia root, arbi is a root vegetable that is considered to be sattvik according to Ayurveda, and hence allowed for consumption during the Navratri fast. Considered to be one of the most ancient crops of the Indian subcontinent, arbi is popular among both vegetarians and non-vegetarians in India. The veggie is rich in fibre, has plenty of minerals, plant proteins and trace amounts of some vitamins too. So, eating arbi can not only improve your blood sugar levels and heart health, but also aid digestion and weight loss.
Apart from its health benefits, arbi also provides a meaty and wholesome savoury taste that even potatoes can’t fully replicate. This makes arbi a good substitute for meat-based dishes, including kebabs, koftas and even kormas. Even with limited spices during Navratri, a pretty delicious Falahari Arbi Seekh Kebab can be easily whipped up. To add a bit of redness that imitates red-coloured spices as well as the pinkness of meats, this recipe uses another superb sattvik vegetable—beetroot.
A bit of grated beetroot can totally transform the colour and texture of the Falahari Arbi Seekh Kebabs, making them look and taste even more delicious. So can the addition of ghee. Ghee adds a lot of richness to any dish, so frying the kebabs in ghee instead of oil would add to the final dish’s flavour profile. These Falahari Arbi Seekh Kebabs can easily be paired with mint and coriander chutney or a simple cucumber raita. Here’s the easy yet delicious recipe for you to try out.
Ingredients:
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
Method:
1. Wash, clean, peel and place the arbi in a pressure cooker with water. Cook until soft.
2. Remove the cooked arbi into a large bowl and mash it using a fork or masher.
3. Add the kuttu ka atta, beetroot, green chillies, ginger, black pepper, cinnamon powder, cumin powder and rock salt.
4. Mix everything well, then add the coriander leaves, lemon juice and a spoon of ghee. Mix again.
5. Take a handful of the mix and wrap it carefully around a seekh. Follow this with the remaining arbi kebab mix.
6. Heat ghee in a large pan then fry the arbi kebabs on all sides until they turn golden brown.
7. Serve the kebabs hot with a side of dahi and mint-coriander chutney.
