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.
