Kritika Handa
Pressure cook or boil the arbi (taro root) until soft. Let it cool, then peel the skin.
Mash the boiled arbi into a smooth consistency without lumps.
Mix in salt, red chili powder, coriander powder, garam masala, amchur (dry mango powder), and chopped green chilies.
To hold the tikkis together, add besan (gram flour) or bread crumbs and mix well.
Divide the mixture and shape it into small, flat tikkis (patties).
Heat oil in a pan and shallow fry the tikkis on medium heat until golden brown on both sides.
Serve your crispy Arbi Ki Tikki with green chutney or yogurt for a tasty snack.