Arbi Tuk is a popular Sindhi recipe that is made using Arbi/ Kachalu/ Colocasia root. Super crispy, deep-fried, and tastes delicious with Dal-Chawal. These are truly crispy as they are double fried and tossed in spices. My mouth is watering as I am writing this. Anyhow, if you love fried recipes, it’s a must-try.
In my Maika, we don’t eat Arbi but here in my Sasural, my mother-in-law makes delicious Arbi sabzi and that too of variety. She makes different versions of Arbi.
- Dahi wale Arbi – Sabzi made in dahi/chaas. It’s really yummy. Will post the recipe soon.
- Arbi Chips – Thinly sliced arbi and then deep fried as chips. Uff, so damn yummy.
- Arbi Tuk – These are her speciality as she makes them for all of us.
Just like Arbi Tuk, you can make Aloo Tuk and it’s again a Sindhi Speciality recipe.
Things to keep in mind while making this recipe.
- Pressure cook Arbi for 2 whistles and not more than that. Otherwise they will get over cooked and we won’t get nice one piece Arbi. It will get mushy. Make sure to take 2 whistles at max on high flame.
- Double frying is important. Make sure not to miss this step.
- After frying for the first time, gently press it using your palm and then double fry.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 250 gms Arbi
- 1/2 teaspoon Oil
- 1/2 teaspoon Jeera
- 1/4 teaspoon Rai
- 1/4 teaspoon Haldi
- 1/2 teaspoon Lal Mirch powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon Amchur Powder
- 1/2 teaspoon Coriander powder.
- Namak to taste
- dhaniya patti for garnishing
- Oil Deep frying
Ingredients
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Instructions
- In a pressure cooker, take the whole Arbi. Add some water, like how we boil Aloo. Pressure cook it for 2 whistles on high flame. Do not overcook it.
- Once done, let it cool down. Peel the outer skin of Arbi.
- Heat oil for frying in a deep kadhai. Fry these Arbi on low flame.
- Remove the Arbis after frying. Cool it down. Now press these Arbis with your palm and flatten them.
- Deep fry them again until you get a beautiful golden brown color.
- Remove the excess oil and in the same kadhai take 1 teaspoon oil. Add rai, jeera, hing and chopped green chilies. Add the fry Arbis. Add all the spices. Toss it for a minute.
- Garnish with dhaniya patti and serve.
- Have it with roti, paratha, or dal chawal. Arbi tuk is ready.
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