Colocasia /Taro/Arbi is a root veggie which people find very messy.It is widely used by Asians and Sindhis.While Asians make a salad,we make a yum curry and even a side dish out of it.
Kachalu ja Tuk-fried taro is an appetizer you will love.Sindhis are also self-confessed great foodies.They love good food and hearty meals.Sunday 'kadhi' meal is incomplete without meethi boondi & arbi/aloo tuuk.I am hungry even as I write this. Yummy and delicious!
'Arbi' served like this is tangy tasty and spicy.It closely resembles fish cutlets.We also cook the potatoes in the same way.(See aloo tuk).
It is gluten-free and also vegan.Hence,allowed during the fasting period.Many people also like to have Arbi ki chaat.
You can steam taro and then shallow fry it although we deep fry it twice in the original recipe.
These deep fried double fried cutlet is as important as the mains.
Most of us finish them even before the meal starts.
This only adds to extra hard work.
Many others who have tasted this,in their friends households',have made it a part of their kitchen too.
You may try this too and enjoy this simple yet rich flavor.
Read the recipe of Kachalu ja Tuk-fried taro
Kachalu ja Tuk-Fried Taro
- 250 gms Arbi/Kachalu/Taro root
- Oil for shallow frying/saute
- ¼ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp red chilly powder
- ¼ tsp amchur or dried mango powder/Lemon juice
- Salt to taste
- Wash and pressure cook Arbi / Kachalu for one whistle.
- You may also steam it into steamer till it is almost cooked
- Let it cool.Then peel it completely.
- Gently flatten them with palm.Be careful as it tends to break.
- Heat oil in a pan.Shallow fry/Saute on medium flame till almost done.
- Remove taro from pan.
- Mix all the dry spices.Sprinkle them over taro.
- Serve as a side dish with lentils,rice or flatbread.
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