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- Duration: 45 minutes
- Serves: 4 people
Spice Level: Medium
Sindhi kachalu tuk is crisp so make sure not to over boil the arbi or it will turn soft and mushy.
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The world relishes kachalu or arbi as we call it, in a variety of ways ranging from boiled, stuffed to chaat.
While Sindhi cuisine is known for its range of spicy food items, kachalu tuk is that zero garlic and onion, fried, easy-to-make snack that is a popular accompaniment with roti and dal in Sindhi kitchens.
- Colocasia (arbi) (500 gm)
- Salt ( to taste)
- Oil, for deep-frying (2 cups)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Raw mango powder (amchur) (1 tsp)
- Par-boil colocasia in 3 cups of water and a pinch of salt.
- Remove the skin and flatten the arbi with the pressure of your palm. Set aside in a plate.
- Heat oil in a deep-frying pan over medium heat. Deep fry the flattened arbi in small batches till crisp and brown.
- Transfer to a plate lined with an oil absorbing paper.
- Sprinkle salt, MTR Lal Mirch/Red Chilli Powder and mango powder over the fried arbi.
- Toss and serve this crispy veggie delicacy immediately.