Sindhi Arbi tuk | Kachalu tuk | Fried colocasia | How to make sindhi arbi tuk | Kachalu ja tukk with step by step instructions

Sindhi Arbi tuk | Kachalu tuk | Fried colocasia is vegan, gluten free, served as as side dish along with Sindhi sai bhaji, Vegetable pulav and Beetroot raita.

This delicacy is also known as Vegan fish, as by the first look It resembles to fish.

The process to make this recipe is bit different. Here boiled kachalu/arbi/taro root/colacasia is once fried lightly, then flattened a bit and fried once again to make it crisp.

After that this is tossed in spices and served hot.

The tangy and spicy flavors of this lip smacking side dish will make you great fan of this recipe.

Sindhi Arbi tuk | Kachalu tuk | Fried colocasia, a great side dish

Crispy, fried, arbi, what’s not to love about the description, and that’s arbi/kachalu/taro/colocasia tuk for you.

Arbi Tuk/tukk is a popular Sindhi crispy fried and spiced snack. It is prepared by frying Arbi 2 times the way I have shared the recipe of Sindhi aloo tuk.

This crispy arbi tuk goes very well as side dish with dal-rice, Sindhi kadhi or Alu matar tamatar sabzi.

Traditional Sindhi cuisine recipe

It may not appeal to many health conscious individuals as this is  double fried. We too like to make it once in a while to spice up our simple meals. It’s kind of indulgence for us as this recipe is from traditional Sindhi cuisine.

So here I am sharing it with all of you. Do give it a try and let me know by leaving few words in the comments section, how it turned out for you.

Last but not the least, I would suggest you to check out my Sindhi cuisine recipes.

Let’s get started…..

Step by step instructions and pictorial presentation to make Sindhi Arbi tuk | Kachalu tuk | Fried colocasia

Wash the Arbi/kachalu very well under running water. Once the water runs clear, drain it and pressure cook it with 1 spoon of salt upto 2 whistles.

Once cooled peel the outer skin carefully. Cut the boiled arbi in half or your may keep it whole. I prefer to make halves as it gets ready quickly.

After that fry all the pieces in hot oil once. This step needs to be done quickly as we don’t need to fry it for long time.

Drain it on tissue paper. Once cooled a bit, press all the arbi pieces gently with your palm or potato masher. Take care not to break them.

Drop them again in the hot oil and fry until it turns crispy and golden brown.
Drain the arbi/kachalu on a plate.

Now mix all the dry spices mentioned above, in a bowl. Sprinkle the masalas over fried arbi and toss well.

Serve immediately.

Notes

Recipe Card 🔽

Print Recipe

Sindhi Arbi tuk | Kachalu tuk | Fried colocasia

Sindhi Arbi tuk | Kachalu tuk | Fried colocasia is vegan, gluten free, served as as side dish. It is a popular Sindhi crispy fried and spiced snack The tangy and spicy flavors of this lip smacking side dish will make you great fan of this recipe

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Accompaniment

Cuisine: Sindhi, Indian

Keyword: arbi tuk, colacasia, kachalu, kachalu tukk

Servings: 4

Author: Lata Lala

Ingredients

• 250 gms Arbi/Kachalu/Taro root/colacasia
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• To taste Salt
• 1 tsp red chilly powder
• 1/2 tsp amchoor or dried mango powder
• 1/4 tsp Garam masala powder
• Salt to taste
• Oil for frying

Instructions

• Wash the Arbi/kachalu very well under running water. Once the water runs clear, drain it and pressure cook it with 1 spoon of salt upto 2 whistles.
• Once cooled peel the outer skin carefully. Cut the boiled arbi in half or your may keep it whole. I prefer to make halves as it gets ready quickly.
• After that fry all the pieces in hot oil once. This step needs to be done quickly as we don't need to fry it for long time.
• Drain it on tissue paper. Once cooled a bit, press all the arbi pieces gently with your palm or potato masher. Take care not to break them.
• Drop them again in the hot oil and fry until it turns crispy and golden brown.
• Drain the arbi/kachalu on a plate.
• Now mix all the dry spices mentioned above, in a bowl. Sprinkle the masalas over fried arbi and toss well.
• Serve immediately

Notes

1. Make the spice mix ready while frying arbi and sprinkle it immediately after taking out kachalu from the hot oil.

It will help to stick the spices better on fried arbi.

2. If you want to serve arbi later, you can fry them once, smash and keep.

Once ready to serve, fry them again in hot oil until crisp, sprinkle spices and serve hot.

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