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arbi tuk
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4.25 from 4 votes

Kachalu ja Tuk recipe

Taro is also eaten during fasting and makes a great chaat/appetizer. Sindhi kachalu ja tuk is a side dish you will enjoy as much as your fish cutlets. Bonus it is vegan and gluten free!
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: arbi took, fried colacassia, fried taro, kachalu ja tuk, taro, tuuk, vegan fish fry
Servings: 4

Equipment

  • kadai/frying pan (traditional method)
  • air fryer for low oil version

Ingredients

  • 250 gms Arbi/Kachalu/Taro root
  • Oil for shallow frying/saute
  • ¼ teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon red chilly powder
  • ¼ teaspoon amchur or dried mango powder/Lemon juice
  • Salt to taste

Instructions

  • 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.

Traditional style(Frying)

  • Heat oil in a pan.Shallow fry/Saute on medium flame till almost done.
  • Remove taro from pan.

Low oil air fryer version

  • Press the boiled arbi or taro pieces on the palm to flatten it.
  • Place the arbi pieces in air fryer basket.
  • Air fry the tuk for 22 mins at 200 deg C & brushing oil in between.
  • Mix all the dry spices.Sprinkle them over taro.
  • Serve as a side dish with sindhi kadhi and rice