Arbi Tuk
A wonderfully crispy, spicy, and tangy snack made from double-fried taro root. This classic Sindhi dish boasts a fluffy inside and a perfectly crunchy exterior, making it an irresistible appetizer or side dish.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Arbi
- b.Wash the arbi (taro root) thoroughly under running water to remove all dirt.
- c.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.
- d.Drain the water completely and allow the arbi to cool down to room temperature. This step is crucial to reduce sliminess.
- e.Once cooled, carefully peel the skin off each piece.
- 2
Step 2
- a.Press and First Fry
- b.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.
- c.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.
- d.Carefully slide the flattened arbi pieces into the hot oil in batches, ensuring not to overcrowd the pan.
- e.Fry for 4-5 minutes, turning occasionally, until they are light golden in color. They will be cooked but not yet crispy.
- f.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
Step 3
- a.Second Fry for Crispiness
- b.Increase the flame to medium-high. The oil should be hotter for the second fry.
- c.Once the oil is hot, carefully re-introduce the first-fried arbi pieces into the pan, again in batches.
- d.Fry for another 2-3 minutes, turning frequently, until they turn a deep golden-brown and become very crispy on the outside.
- e.Quickly remove them from the oil and drain again on fresh paper towels.
- 4
Step 4
- a.Season and Serve
- b.While the arbi tuk are still hot, transfer them to a large mixing bowl.
- c.Sprinkle the salt, red chili powder, coriander powder, amchur powder, turmeric powder, and ajwain over them.
- d.Gently toss the bowl to ensure all the pieces are evenly coated with the spice mix.
- e.Garnish with freshly chopped coriander leaves and serve immediately for the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select small to medium-sized, uniform arbi for even cooking.
- 2Do not over-boil the arbi, or it will become mushy and impossible to press and fry.
- 3Let the boiled arbi cool completely before peeling and pressing. This makes it less sticky and easier to handle.
- 4The double-frying method is key to the signature crispiness of Arbi Tuk. Don't skip the second fry.
- 5Season the tuk immediately after the second fry while they are hot, so the spices adhere properly.
- 6For a time-saver, you can do the first fry ahead of time and perform the second fry just before serving.
Adapt it for your goals.
Spice Blend
Instead of individual spices, you can toss the hot arbi tuk in 1-2 teaspoons of chaat masala for a different tangy and savory flavor profile.
Healthier VersionHealthier Version
For an air-fryer version, boil and press the arbi as directed. Brush with 1-2 tablespoons of oil. Air fry at 200°C (400°F) for 10-12 minutes, flip, and cook for another 5-8 minutes until crisp. Toss with spices and serve.
Herb AdditionHerb Addition
Add a pinch of kasuri methi (dried fenugreek leaves) along with the other spices for an added layer of aroma and flavor.
Why this is on our healthy list.
Rich in Fiber and Resistant Starch
Taro root is an excellent source of dietary fiber and resistant starch, which aid digestion, help regulate blood sugar levels, and promote a feeling of fullness, contributing to better gut health.
Good Source of Nutrients
Taro root provides essential vitamins and minerals, including Vitamin C, Vitamin B6, potassium, and manganese. These nutrients support immune function, nerve function, and heart health.
Frequently asked questions
Arbi (taro root) itself is nutritious, offering fiber, vitamins, and minerals. However, Arbi Tuk is deep-fried, which significantly increases its calorie and fat content. It is best enjoyed in moderation as an occasional treat rather than a daily food.