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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.
Prepare the Arbi
Press and First Fry
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 270.73 calories per serving with 2.22g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side.
Second Fry for Crispiness
Season and Serve
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.
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.
Add a pinch of kasuri methi (dried fenugreek leaves) along with the other spices for an added layer of aroma and flavor.
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.
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.
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.
One serving of Arbi Tuk contains approximately 250-300 calories. The majority of these calories come from the carbohydrates in the taro root and the oil absorbed during the deep-frying process.
Yes, for a lower-fat version. After boiling and pressing the arbi, brush them with a little oil. Air fry at 200°C (400°F) for 10-12 minutes, flip, and air fry for another 5-8 minutes until golden and crisp. The texture will be less crunchy than the deep-fried version but still delicious.
The key is to not over-boil the arbi. Cook it until it's just tender enough to be pierced with a knife. Allowing it to cool completely before peeling and handling also helps to significantly reduce the sliminess.
Arbi Tuk is best eaten fresh to enjoy its crispiness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or a hot oven for 5-7 minutes to regain some of the crisp texture. Avoid reheating in a microwave as it will make them soft.