Arbi Kofte With Lemon Mint Yogurt Dip

Ingredients

• 500gms Colocassia roots/Arbi
• 8 tbsp Kuttu ka atta/ Rajgira atta
• 1 tsp Jeera/Cumin Seeds
• 3 Green Chillies, finely chopped
• ½ inch Ginger, finely chopped
• Black Salt, to taste (optional)
• Sendha Namak, to taste
• Oil to shallow fry
• ½ Cup Hung Curd
• 1 tsp lemon juice
• 10 mint leaves, chopped
• 1 tsp Sugar
• Salt, to taste

Steps

1. Boil the arbi in pressure cooker till they are soft.
2. Remove when pressure goes off. Peel and mash them.
3. Combine mashed arbi, jeera, green chilies, ginger, sendha namak and black salt.
4. Add kuttu ka atta/ Rajgira atta and mix well.
5. Grease hands well. Form cylindrical shape out of the mixture.
6. Grill on pan from both sides.
7. For the dip, combine hung curd, lemon juice, mint leaves and salt. Mix well.
8. Serve hot arbi ke kofte with lemon mint dip.