Arbi Tuk

Crispy Arbi Tuk - an aromatic and fiber-rich snack that's simply irresistible.

1. 1

   Prepare the Arbi

   • Wash the arbi (taro root) thoroughly under running water to remove all dirt.
   • Place the arbi in a pressure cooker with enough water to cover them. Cook for 2 whistles on medium heat. Alternatively, boil in a pot for 15-20 minutes until a knife inserts easily but the arbi still holds its shape. Do not overcook.
   • Drain the water completely and allow the arbi to cool down to room temperature. This step is crucial to reduce sliminess.
   • Once cooled, carefully peel the skin off each piece.
2. 2

   Press and First Fry

   • Place a peeled arbi on a clean, flat surface. Gently press it with the palm of your hand or the flat bottom of a bowl to flatten it into a thick disc, about 1/2 inch thick. Be careful not to mash it.
   • Heat the vegetable oil in a deep pan or kadai over a medium flame. To test the oil, drop a tiny piece of arbi; it should sizzle and rise to the surface steadily.
   • Carefully slide the flattened arbi pieces into the hot oil in batches, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning occasionally, until they are light golden in color. They will be cooked but not yet crispy.
   • Using a slotted spoon, remove the arbi from the oil and place them on a plate lined with paper towels to drain excess oil.
3. 3

   Second Fry for Crispiness

   • Increase the flame to medium-high. The oil should be hotter for the second fry.
   • Once the oil is hot, carefully re-introduce the first-fried arbi pieces into the pan, again in batches.
   • Fry for another 2-3 minutes, turning frequently, until they turn a deep golden-brown and become very crispy on the outside.
   • Quickly remove them from the oil and drain again on fresh paper towels.
4. 4

   Season and Serve

   • While the arbi tuk are still hot, transfer them to a large mixing bowl.
   • Sprinkle the salt, red chili powder, coriander powder, amchur powder, turmeric powder, and ajwain over them.
   • Gently toss the bowl to ensure all the pieces are evenly coated with the spice mix.
   • Garnish with freshly chopped coriander leaves and serve immediately for the best crispy texture.