Chatpate Achaari Arbi Tuk | Tangy & Spicy Colocasia Bites

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Arbi Tuk is a very famous recipe which has its roots in the Sindhi cuisine. I first got a chance to savour this tongue-tickling delicacy at one of my Sindhi friend's home; crispy taro root bites bursting with tangy and spicy flavors were delectable enough to turn me into a great fan of this recipe the very moment I tasted them.....that is not all, when I first made this recipe at home, my husband too loved it and since then, whenever he gets to know that I have bought arbi from the market he is like 'please arbi tuk zaroor banana'....today also I made it on his request and thought of sharing the recipe with you all...also, just to tell you, I have given these tuks a chatpata achaari twist which definitely makes them all the more irresistible....do try them and have them as tea-time snack or as a side dish on your dinner table.

Arbi Tuk
Ingredients

Arbi (Colocasia or Taro Root) - 18 to 20 pieces
Oil - for deep frying
Salt - as per taste
Chaat Masala - 2 tsp
Red chili powder - 1 tsp
Coriander seeds - 1 tbsp
Fennel seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Fenugreek/methi seeds - 1/4 tbsp
Nigella/kalonji - 1/4 tbsp
Lemon juice - 1/2 tbsp

Method

1. First par boil and peel the arbi, keep aside.
2. Next, make a fine powder of coriander seeds, fennel seeds, cumin seeds, fenugreek seeds and nigella seeds.
3. Heat oil in a wok and deep fry the arbis until they turn golden brown from all sides.
4. Take them out on a kitchen towel and let cook for 10 to 15 minutes.
5. Now flatten all fried arbi pieces by pressing them gently between your palms.
6. Fry them again until they turn crisp.
7. Take out on kitchen towel and sprinkle with salt, chaat masala and a tbsp of freshly ground achaari powder.
8. Drizzle lemon juice also and toss well so that every arbi is nicely coated with the spices.
9. Serve as a starter or as a side dish along with daal, chapati and rice.

Arbi Tuk

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