Arbi Tuk – Sindhi Double Fried Crisp Taro Root

Ingredients

• 500 gm Colocasia or Arbi
• 2-3 cups Oil
• 1/2 tsp roasted Cumin powder
• 1/2 tsp roasted Coriander powder
• 1 tsp Kashmiri Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Amchur (dry mango) powder
• 1/2 tsp (or to taste) Salt
• 1/2 tsp (for sprinkling) Chaat masala

Steps

1. Wash and peel colocasia as the first step. Boil and cut each into halves.
2. Heat oil in a deep pan. Fry the colocasia halves until half cooked, then remove.
3. Flatten each piece gently with a wooden roti roaster or the base of a glass or a katori or a small bowl.
4. Refry the flattened pieces in hot oil until golden brown and crisp. Drain well on an absorbent paper or a kitchen towel.
5. In a bowl, mix roasted cumin, coriander, kashmiri red chilli, turmeric, amchur and salt.
6. Toss the hot fried colocasia or arbi with the spice mix until well coated.
7. Sprinkle chaat masala on top before serving. Enjoy!