Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableArbi Tuk
Snacks · Sindhi
Arbi Tuk
from the Sindhi table.
Crisp, spiced arbi with the satisfying texture of a true Sindhi tuk, made for sharing and second helpings.
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Written recipe
A recipe to
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Written recipe adapted from the Arbi Tuk chapter of the shared cookbook manuscript.
Ingredients
- 6–8 medium-sized taro roots (arbi)
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp Kitchen King masala
- 1 1/2 tsp amchur powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for frying
- Fresh coriander leaves for garnish
Method
- Wash the arbi thoroughly. Boil it in salted water until tender but not mushy, then cool and peel.
- Deep-fry the peeled arbi pieces until crisp and golden. Remove and set aside.
- Mix salt, red chilli powder, turmeric, coriander powder, amchur and Kitchen King masala in a bowl.
- Slit each fried arbi piece, fill it with some of the masala and flatten it gently with your palm. Coat the remaining pieces in the masala.
- Heat about 2 tsp oil in a pan and roast the coated arbi on both sides for 2–3 minutes.
- Garnish with finely chopped coriander and serve.