Arbi Tuk | Dry Arbi Sabzi

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.

Product Recommendations:

• Kadhai for frying.
• Spices.
• Oil for frying.

Looking for more easy dry recipes. Check these

Aloo Gobhi

Mixed Vegetable.

Aloo Baigan Tamatar

Stuffed Capsicum.

Looking for a video recipe. Check this.

Print Recipe

Arbi Tuk | Dry Arbi recipe

Arbi Tuk is a popular Sindhi recipe made using Arbi or Kachalu. Deep-fried, crispy, and delicious. Have it with roti, Paratha or Dal- Chawal.

Course

main course

Keyword

Indian Vegetarian recipe

Prep Time

10 minutes

Cook Time

20 minutes

Servings

persons

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

Course main course Keyword Indian Vegetarian recipe Prep Time 10 minutes Cook Time 20 minutes Servings persons 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

Instructions

1. 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.
2. Once done, let it cool down. Peel the outer skin of Arbi.
3. Heat oil for frying in a deep kadhai. Fry these Arbi on low flame.
4. Remove the Arbis after frying. Cool it down. Now press these Arbis with your palm and flatten them.
5. Deep fry them again until you get a beautiful golden brown color.
6. 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.
7. Garnish with dhaniya patti and serve.
8. Have it with roti, paratha, or dal chawal. Arbi tuk is ready.

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