Get ready to fall in love with the incredible texture of these Ekadasi Arbi Aloo Bada! These vegetarian mixed vegetable croquettes are a total game-changer, achieving a perfect crunch without any breadcrumbs or heavy batters. The secret is a ‘magic trio’ of starchy veggies—potatoes, plantains, and colocasia (arbi)—that keeps them unbelievably soft and fluffy on the inside while crisping up beautifully on the outside. Whether you’re observing a grain-free fast or just craving a delicious new snack, these golden beauties are simply divine served piping hot.
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 (use rock salt / sendha namak for fasting)
• 2 Hot chilies, seeded and minced (adjust to taste)
• 1 tbsp Arrowroot powder (optional, for binding)
• 3 tbsp Chopped fresh coriander (cilantro)
• Ghee or oil for deep-frying
Instructions
1. Cook the Vegetables: Boil the colocasia pieces for 20-25 minutes until fork-tender. Boil the quartered potatoes for 20-30 minutes until tender. Boil the peeled and halved plantain for 25-30 minutes until tender. For best results, drain all vegetables well and let them steam dry in a colander or on a clean kitchen towel to remove excess moisture.
2. Prepare the Mixture: Once cool enough to handle, peel the cooked colocasia. In a large mixing bowl, mash the colocasia and potatoes. Grate the cooked plantain using the coarse holes of a grater and add it to the bowl.
3. Combine and Season: Add the cracked black pepper, minced chilies, salt, optional arrowroot powder, and fresh coriander to the vegetable mixture. Knead everything together until well combined.
4. Shape the Croquettes: Lightly oil your hands. Divide the mixture into 14 even portions. Roll and press each portion into a smooth log about 2 inches / 5 cm long, or into a doughnut shape about 2 inches / 5 cm in diameter. Place them on a sheet of waxed paper.
5. Heat the Oil: In a deep-fryer or heavy-bottomed pan, heat ghee or oil to a depth of at least 1.5 inches / 4 cm. Use a thermometer to ensure the oil reaches and maintains a temperature of 370°F / 190°C.
6. Fry to Perfection: Carefully add half of the croquettes to the hot oil, ensuring not to overcrowd the pan. Fry until they are a rich, golden brown. Remove with a slotted spoon and let them drain on paper towels.
7. Serve Immediately: Serve the croquettes piping hot, ideally in a napkin-lined basket. For an extra touch of flavor, top each one with a small pat of Mint-Lime Butter and let it melt over the top.
Nutritional Information
• Estimates per serving (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
Pro Tips
• for Success
• Temperature control is critical. If the oil drops below 360°F / 180°C, the croquettes will absorb too much oil and may disintegrate. A frying thermometer is your best friend here.
• After boiling the potatoes and colocasia, let them steam dry completely. Excess moisture is the enemy of a crispy croquette.
• If your mixture feels too wet or you’re worried about it falling apart, don’t hesitate to add the tablespoon of arrowroot powder. It’s a great gluten-free binder.
FAQ
Q: What can I substitute for colocasia or green plantain
A: While the combination of colocasia, potato, and plantain creates the signature texture, you can make substitutions. If you can’t find colocasia (arbi), you can use an equal amount of taro root or sweet potato. For the green plantain, another starchy vegetable like a very underripe banana or more potato can work, though the final texture will be slightly different. Always ensure any substituted vegetables are boiled and thoroughly drained.
Q: Can I make these croquettes without deep-frying
A: Yes, for a lower-oil version, you can air-fry or bake them. To air-fry, preheat to 375°F (190°C), spray the bada with oil, and cook for 15-20 minutes, flipping halfway. To bake, preheat your oven to 400°F (200°C), place the bada on a parchment-lined sheet, brush with oil, and bake for 25-30 minutes, flipping once. The texture will be less crispy than the deep-fried version but still delicious.
Q: How can I store leftover Arbi Aloo Bada
A: For best results, these croquettes are served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and restore some crispiness, place them in an air fryer or a preheated oven at 375°F (190°C) for 5-7 minutes until heated through.
Q: Is this recipe a good source of vegetarian protein
A: This recipe is primarily a source of complex carbohydrates and fiber from the root vegetables. With 4g of protein per serving, it’s a satisfying snack but not a high-protein dish. To create a more balanced meal, serve these croquettes with a protein-rich side like a peanut chutney or a yogurt-based dip (if your fast allows).
