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How to make Arbi Tuk - Deep fried arbi lightly pressed and sprinkled with spices.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia (arbi) (अर्बी ), Salt (नमक)

Cuisine : Sindhi

Course : Snacks and Starters

Arbi Tuk
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Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

For more recipes related to Arbi Tuk checkout Arbi Ke Kabab. You can also find more Snacks and Starters recipes like Lebanese Club Sandwich, Curried Chicken Tea Sandwich, Baked Kachori, Mozzarella Skewers.

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Arbi Tuk Recipe Card

Arbi Tuk
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Arbi Tuk Recipe

  • Colocassia (arbi) boiled and peeled 600 grams

  • Salt to taste

  • Oil for deep-frying

  • Red chilli powder 1 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Coriander powder 1/2 teaspoon

Method

Step 1

Pierce the arbi with the fork and sprinkle a little salt on it.

Step 2

Heat sufficient oil in a kadai and deep fry till golden brown in colour.

Step 3

Drain on an absorbent paper. Lightly press the arbi when slightly cooled.

Step 4

Sprinkle red chilli powder, dry mango powder, coriander powder and salt and toss so that all the arbi gets covered with the masalas. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.