Arbi Tuk Recipe - Deep fried arbi lightly pressed and sprinkled with spices.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Sindhi

Course : Starter

Arbi Tuk

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 , Bharwan Arbi . You can also find more Starter recipes like Vegetable Nizami Seekh, Til Mil Paneer, Tandoori Subz Shaslik, Chicken 65. Or try out these recipes from Sindhi Cuisine like Green Banana Tuk, Papad Ke Paranthe, Sindhi Dal, Sai Bhaji..

Arbi Tuk Recipe - how to make Arbi Tuk


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Colocassia (arbi) boiled and peeled600 grams

  • Salt to taste

  • Oil for deep-frying

  • Red chilli powder 1 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Coriander powder 1/2 teaspoon


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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