ARBI TIKKI/ TARO ROOT CUTLET +WHAT MY 2 YEAR OLD TAUGHT ME

4Do you know who are the great teachers of this world? Kids and nature. Both are innocent but have a vast knowledge. Both are like wet clay and ready to be molded the way you want still have their distinct personality.

I always worry about being a good mom. When not to scold too much and when not to pamper too much. But then I realized. It is not we who should be teaching them but rather we should be learning from them. Our kids are our reflection. We are the mirrors. What they see us doing they will copy it as it is. Period. They won’t remember or want to follow what we tell them to do. Instead they will follow what we are. When we are upset the kids seems to sense it and tend to irritate us more. However, if we are happy they share us their brightest smile too. When they are hurt instead of scolding and getting scared if we console them immediately that would stop their crying. Later we can explain them what is expected out of them. Well I am not an expert at these things but I can only say out of my experience. Of course some disciplining also helps.

So today’s recipe is a tiffin box recipe. It is inspired from Sanjeev Kapoor’s recipe. I love taro root. For that matter I love all root vegetables. This tikki is crispy from outside and soft melt in the mouth from inside. Do try this recipe and give your regular potato tikki a rest.

3INGREDIENTS:

Taro Roots – 1 cup ( boiled and peeled)

Chilly powder – 1 tsp

Cumin Powder – 1/4 tsp

Fennel Powder – 1/4 tsp

Dry Mango Powder – a pinch

Oil to shallow fry

Salt to taste

2INSTRUCTIONS:

  1. In a pressure cooker, add washed taro roots and pressure cook for 1 whistle.
  2. Once the whistle settles , drain and peel the taro roots.
  3. Mash them finely.
  4. Add all the powders and salt and mix properly.
  5. Heat a tawa with oil.
  6. Make small balls and then flatten it on your palm.
  7. Place the tikkis on the tawa and fry till golden.

Enjoy these bites with chutney of your choice.1

 

 

 

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