Name: Arbi (Colocasia) Tuk
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Colocasia Leaves, arbi, medium sized, par-boiled and peeled; 1 cup Peanut Oil, for deep frying; ½ tsp Rock Salt, sendha namak, to taste; ¾ tsp Red Chilli Powder; 1 tsp Ground Coriander, roasted coriander powder is best; ½ tsp Ground Cumin, roasted; ¾ tsp Dried Mango Powder, amchur (gives the signature tang); ¼ tsp Ground Black Pepper; 1 tbsp Coriander Leaves, chopped, for garnish

1 hrtotal

40 min hands-on20 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Ingredients

250 gColocasia Leavesarbi, medium sized, par-boiled and peeled
1 cupPeanut Oilfor deep frying
½ tspRock Saltsendha namak, to taste
¾ tspRed Chilli Powder
1 tspGround Corianderroasted coriander powder is best
½ tspGround Cuminroasted
¾ tspDried Mango Powderamchur (gives the signature tang)
¼ tspGround Black Pepper
1 tbspCoriander Leaveschopped, for garnish

Quantities are for 2 servings.

You'll need: Stovetop.

Includes cooling time.

Method

Ensure the par-boiled, peeled arbi is totally devoid of surface moisture. Elevate the groundnut oil to a medium frying temperature within a deep kadhai.
First fry: lower the whole arbi into the hot oil and fry for 3-4 minutes until pale gold, stopping well short of deep brown. Lift onto kitchen paper.
3–4 min
The Smashing Stage: Allow the fried arbi to shed its intense heat. Position each tuber on a flat board and apply gentle, even pressure using the heel of your palm or a heavy flat object. The goal is a flattened disc that cracks at the perimeter but retains its core structure.
Second fry: raise the oil temperature a little and slide the flattened arbi discs back in.
Deep fry for an additional 3-4 minutes. They must achieve an auditory crunch and a profound, dark golden-brown exterior. Extract and drain completely.
3–4 min
Mix the rock salt, red chilli powder, coriander powder, cumin powder, amchur and black pepper together into a dry spice rub.
While the twice-fried arbi is still very hot, toss it in the spice mix. The oil left on the surface holds the seasoning to the crust.
Finish with a scatter of fresh coriander and mandate immediate service to preserve the shatteringly crisp texture.

How to tell it's done

Shatteringly crunchy on the outside, soft and starchy on the inside, coated in a thick, dry, lip-smacking spice blend.

Getting it right

Tip

The double-fry 'Tuk' technique is what transforms slimy Arbi into a shatteringly crisp delicacy. The first fry cooks the interior, flattening exposes the surface area, and the second fry crisps it all up.

What to serve it with

Serve as a fabulous spicy starter or as a side dish alongside Vrat ki Kadhi and Rice.

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