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
Servings 4
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.