Arbi Tuk

1. 1
   boil · ~15 min

   Boil the arbi until just tender.

   1.Place the arbi and water in a pot and bring to a boil over medium-high heat.

   2.Add the salt to the boiling water.

   3.Cook until the arbi is just tender but not falling apart, about 12-15 minutes.

   4.Drain well and let it cool enough to handle.

   TIPDo not overboil the arbi or it will break while pressing and turn soggy while frying.
2. 2
   prep · ~5 min

   Peel and flatten the arbi.

   1.Peel the cooled arbi with your fingers or a small knife.

   2.Place each piece on a board and gently press it to flatten into a thick disc.

   3.Keep the flattened pieces in a single layer so they do not stick.
3. 3
   fry · ~15 min

   Fry the arbi until crisp and golden.

   1.Heat the oil for frying in a kadai over medium heat.

   2.Slide in a few flattened arbi pieces at a time without crowding the pan.

   3.Fry until both sides are golden and crisp, turning once, about 4-5 minutes per batch.

   4.Lift them out and drain briefly.

   TIPKeep the heat at medium so the arbi crisps slowly; very hot oil will brown the outside before the center firms up.
4. 4
   mix · ~1 min

   Season the fried arbi.

   Place the hot fried arbi in a wide bowl. Sprinkle red chili powder, cumin powder, chaat masala, and black pepper over the top, then drizzle in the lemon juice and toss gently to coat.

5. 5
   garnish

   Garnish with cilantro.

6. 6
   serve

   Serve hot.

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