Anshu's Food Odyssey

Achaari Arbi Fry has always been one of my favorite arbi recipes since childhood. Coated in a spicy-tangy masala comprising of crushed fenugreek, fennel and onion seeds, it certainly makes for a tongue -tickling side dish that goes fantastically well with tadke wali moong ki daal or even plain simple raita. This is one dish that I try to make at-least once a week as it's also loved by my husband. Besides, when it comes to arbi dishes, there are few more recipes that you may want to give a try; " Chatpate Achaari Arbi Tuk " and my " No Onion-Garlic Punjabi Style Tamatar wali Arbi " are few of them. Without wasting any time further, let's get started with the recipe of " Achaari Arbi Fry ". Punjabi Style Achaari Arbi Fry Ingredients 1. Arbi/Taro Root (peeled and sliced thinly) - 2 cups 2. Salt - as per taste 3. Ajwain (carom seeds) - 1 tsp 4. Jeera (cumin) - 1 tsp 5. Haldi (turmeric powder) - 1 tsp 6. Red chili powder -

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