Crisp ‘n’ Soft Mixed Vegetable Croquettes EKADASEE ARBI ALOO BADA

You are going to absolutely fall in love with the texture of these Ekadasee Arbi Aloo Bada. Honestly, these vegetarian mixed vegetable croquettes are a total game-changer because they don’t rely on breadcrumbs or heavy batters to get that perfect crunch. Instead, they use a ‘magic trio’ of starchy veggies—potatoes, plantains, and colocasia (arbi)—to stay incredibly soft and fluffy on the inside while getting irresistibly crisp on the outside. Whether you are observing a grain-free fast or just looking for a delicious new snack, these golden beauties are nothing short of terrific when served piping hot.

Prep time: 45 minutes Cooking time: 15 minutes Yields: 6 to 7 servings

Ingredients

• 12 oz (340 g) Colocasia corms (arbi), cut into 1 inch (2.5 cm) pieces

• 3 Medium-sized waxy boiling potatoes (approx. 12 oz / 340 g), peeled

• 1 Green plantain, approx. 10 inches (25 cm) long

• 1 tsp Cracked black pepper

• 1 tsp Salt

• 2 Hot chilies, seeded and minced (adjust quantity to taste)

• 1 tbsp Arrowroot powder (optional, for binding)

• 3 tbsp Chopped fresh coriander (cilantro)

• Ghee or oil for deep-frying

Instructions

1. Prepare the Colocasia: Boil the colocasia pieces for 20 to 25 minutes or until they are fork-tender. Alternatively, you can use a tiered vegetable steamer to cook all the vegetables at once (if steaming, increase cooking time by at least 15 minutes). Once cooked, plunge them into cold water, peel off the starchy skins, and set them aside to dry out.
2. Prepare the Potatoes: Cut the potatoes into quarters and boil them for 20 to 30 minutes or until fork-tender. Drain the water and set the potatoes aside in a folded clean kitchen towel to dry out thoroughly.
3. Prepare the Plantain: Cut the thick skin from the plantain, ensuring you remove any fibers. Cut the plantain in half and boil for 25 to 30 minutes or until tender. Drain well. When it is cool enough to handle, shred it using the coarse holes of a hand grater into a mixing bowl.
4. Make the Mixture: Mash the colocasia and potatoes together in the bowl, then add the shredded plantain. Knead in the cracked black pepper, minced chilies, salt, arrowroot (if using), and fresh coriander until well combined.
5. Shape the Croquettes: Wash your hands and rub them with a thin film of oil. Divide the mixture into 14 even pieces. Roll, press, and mold them into smooth logs about 2 inches (5 cm) long, or into doughnut shapes 2 inches (5 cm) in diameter. Set them aside on waxed paper.
6. Deep Fry: Heat ghee or oil to a depth of at least 5 inches (4 cm) in a deep-fryer or heavy pan. Use a frying thermometer to ensure the oil reaches 370°F (190°C). Add half of the croquettes to the oil, being careful not to crowd the pan. Fry until they are richly browned. Remove them with a slotted spoon and drain on paper towels.
7. Serve: Serve immediately in a napkin-lined basket. For extra flavor, place a pat of Mint-Lime Butter on top while they are piping hot so the flavors absorb as it melts.

Pro Tips for Success

• Watch the Heat: Temperature control is the most critical part of this recipe. If the oil drops below 360°F (180°C), the croquettes will absorb too much oil and may disintegrate. Use a frying thermometer if you have one!

• Dry Your Veggies: After boiling the potatoes and colocasia, let them steam dry completely. Excess moisture is the enemy of a crispy croquette.

• The Safety Net: If you are worried about the mixture falling apart, or if your dough feels too wet, don’t hesitate to add that generous tablespoon of arrowroot powder mentioned in the ingredients. It acts as a great binder without adding gluten.

Nutritional Information (Estimates per serving of approx. 2 croquettes)

• Calories: 315 kcal

• Total Fat: 16.5g

• Saturated Fat: 2.5g

• Cholesterol: 0mg

• Sodium: 390mg

• Total Carbohydrates: 41g

• Dietary Fiber: 5g

• Sugars: 3g

• Protein: 4g

Frequently Asked Questions

• Why do my croquettes break apart when frying? Disintegration usually happens for two reasons: either the oil wasn’t hot enough, or the mixture was too moist. Make sure your oil temperature stays above 360°F (180°C). If the oil is too cool, the vegetables will absorb it and fall apart. To be safe, you can always add a tablespoon of arrowroot powder to bind the mixture more securely.

• Can I make these Arbi Aloo Bada croquettes in an air fryer? Yes, you can make a lighter version in an air fryer! Preheat your air fryer to 400°F (200°C). Brush the shaped croquettes generously with oil and cook for 12–15 minutes, flipping halfway through, until they are golden brown and crispy. Note that the texture will be slightly drier than the deep-fried version.

• What is Colocasia and where can I find it? Colocasia is also known as Arbi or Taro root. It is a starchy root vegetable with a nutty flavor. You can usually find it in Asian markets, Indian grocery stores, or the specialty produce section of well-stocked supermarkets. If you absolutely cannot find it, you can substitute it with extra potatoes or sweet potatoes, though the flavor profile will change slightly.

• Is this recipe suitable for Ekadasi or fasting days? Yes! These croquettes are specifically designed for Ekadasi because they are completely grain-free. They do not contain flour, cornstarch, or breadcrumbs. Just ensure you use rock salt (sendha namak) if your specific fasting rules require it.

• Can I freeze the croquettes before frying? These croquettes are best fried fresh because starchy vegetables can release water after thawing, which might make them soggy. However, you can shape the mixture into logs and refrigerate them for up to 24 hours before frying. This actually helps them firm up and hold their shape better in the hot oil.

• What is the best dip for these vegetable croquettes? While the recipe suggests a Mint-Lime Butter, these croquettes also pair beautifully with a fresh cilantro chutney, tamarind sauce, or even a simple yogurt dip seasoned with roasted cumin to balance the heat of the chilies.

Conclusion:

There you have it—a simple yet stunning way to transform humble root vegetables into something truly special. Whether you are preparing these Ekadasee Arbi Aloo Bada for a spiritual fast or just craving a savory, gluten-free snack for tea time, they are sure to disappear from the plate in minutes. Don’t be intimidated by the deep-frying; just keep an eye on that temperature, and you’ll be rewarded with that perfect ‘crisp-on-the-outside, soft-on-the-inside’ texture every time. If you try this recipe, please drop a comment below and let me know how they turned out—I’d love to hear if you paired them with the mint-lime butter or your own favorite chutney!