Kachalu Tuk

Kachalu Tuk or Arbi Tuk are deep fried Taro roots often served as a side dish with Dal rice or Sindhi Saibhaji

27 Mar 2021

  • 5
    Prep time
  • 25
    Cooking time
  • 3


Arbi 500 gram (g)
Salt to taste
Turmeric powder 0.5 teaspoon/s (tsp)
Coriander Powder 1.5 teaspoon/s (tsp)
Red chilli Powder 1 teaspoon/s (tsp)
Amchoor Powder 1 teaspoon/s (tsp)


Soak Arbi in warm water to get rid of clay like mud, if any. Boil in a pressure cooker with water and around 2 tsp of salt, till fork tender ( 1-2 whistles of cooker). Drain, cool, peel and poke each Arbi with a knife or fork. Heat oil in a pan or kadai. Sprinkle some salt and deep fry Arbi, in batches, in hot oil on medium flame till almost done. Take Arbi out of the pan and gently press each to flatten a little. Flash fry in hot oil till brown and crisp. Drain on kitchen towel/ tissue paper. Remove oil from the pan ( or take a fresh pan/kadai) and gently toss fried Arbi with a little of salt, turmeric powder, coriander powder, red chilli powder and amchoor. Serve hot and crisp with dal rice or Sindhi Saibhaji
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