Sindhi arbi / kachalu took
SINDHI ARBI TUK / KACHALU
BY DISHA LAHORI
INGREDIENTS
- Arbi – 250 gms
- Oil for deep fry
- Salt to taste
- Red chilli pwdr + coriander pwdr + chaat masala / amchur pwdr as required
PREPARATION
- Wash ,rinse and soak the arbi in water for 5 mins ,so that the soil stuck on it loosens.
- Pressure cook the arbi with a tsp of salt upto 1 whsitle.
- Allow it to cool and peel off the skin .
- Make a mixture of all spices pwdr and keep aside.
METHOD
Heat oil for deep frying.
Sprinkle some salt over the cooked arbi and slide it into hot oil on medium flame .
Fry till the colour changes a bit and the arbi is cooked from inside .
Fry all the arbis.
Remove on a napkin and gently press it with your palms to flatten it .
*** Be careful as it can break .
Again fry all the pieces till golden and crispy .
Arrange on a plate and sprinkle the masala pwdrs all over it .
Adjustr salt if required .
Serve hot with any sindhi main course like bugha chawal /sai bhaji /kadhi etc.
NOTES
- Instead of deep frying the second time ,you can just roast it on a hot pan without oil.You can also roast it in oven .
- Instead of sprinkling masala pwdrs , you can serve these crispy took topped with salsa.
- If the arbis brown while frying ,it will have burnt taste,so be careful.
- Give a twist ,instead of sprinkling Indian masalas ,sprinkle mixed herbs /oregano / chilli flakes .
- You can sprinkle spice pwdrs of your taste like amchur pwdr / garam masala pwdr etc.
- Same recipe can be tried with potato /raw banana.
- The second frying can be done at the time of serving.
- Don’t press the fried arbi on the tissue paper ,else the paper will stick to it.
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