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Sindhi arbi / kachalu took

SINDHI ARBI TUK / KACHALU

BY DISHA LAHORI

Sindhi arbi tuk / kachalu

INGREDIENTS

  • Arbi – 250 gms
  • Oil for deep fry
  • Salt to taste
  • Red chilli pwdr + coriander pwdr + chaat masala / amchur pwdr as required

PREPARATION

  1. Wash ,rinse and soak the arbi in water for 5 mins ,so that the soil stuck on it loosens.
  2. Pressure cook the arbi with a tsp of salt upto 1 whsitle.
  3. Allow it to cool and peel off the skin .
  4. 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

  1. 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 .
  2. Instead of sprinkling masala pwdrs , you can serve these crispy took topped with salsa.
  3. If the arbis brown while frying ,it will have burnt taste,so be careful.
  4. Give a twist ,instead of sprinkling Indian masalas ,sprinkle mixed herbs /oregano / chilli flakes .
  5. You can sprinkle spice pwdrs of your taste like amchur pwdr / garam masala pwdr etc.
  6. Same recipe can be tried with potato /raw banana.
  7. The second frying can be done at the time of serving.
  8. Don’t press the fried arbi on the tissue paper ,else the paper will stick to it.

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Sindhi recipes

in "Authentic sindhi recipes, METHI WARA CHAWAR FENUGREEK RICE"
Mary Anthony
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