A very basic bhaja recipe which can be served as a starter or a side for your usual daal bhat. We get various formats of kochu or arbi here in Bengal and they have their own seasonal slot. For example tou get ‘kochu loti’ almost through out the year and kochu shak is in abundance during monsoon which when combined with another monsoon deicacy like ilish gives you the heavenly ‘ilish machh er matha diye kochu shak’. You get ‘maan kochu’ during winters when it tastes best with simply grinding it with some salt green chilli and a dash of mustard oil.
This is another form of kochu we often call it as kochu mukhi where you get this small round or oval shaped arbi . We cook it in number of ways, however, this time i boil it a bit till soft but firm and then marinate it with some masalas and fried till golden brown. Tastes best when served hot.
- Kochu mukhi – 12-14, peeled and boiled
- Rice flour – 1 tbsp
- Salt, turmeric
- Red chilli powder – as per taste
- Coriander powder – 1 tsp
- Besan – 1 tbsp
- Chat masala – 1 tsp
- Joan / ajwain – a pinch
- Oil for frying
Peel and boil the arbi with a pinch of salt till soft but firm. Strain and discard the liquid. Let it cool a bit.
Using the back of a spoon, press the arbi to flatten a bit.
In a bowl, mix all the dry ingredients well.
Put the boiled arbi into this mixture and coat them well. Keep in the refrigerator for 20 minutes to get the masalas stick to the arbi.
Heat oil in a pan and fry the coated arbi in batches till golden brwon. You may deep fry them as well.
Serve hot with your favourite sauce.