Arbi Tuk
- 12 to 15 Arbi croms, small to medium
- ¼ tsp. Turmeric powder
- ½ tsp. Red chilli powder
- ½ tsp Coriander powder
- 1/2 tsp cumin powder
- 1 tsp. Amchur (dry mango powder)
- Black salt or rock salt as required
- Oil for frying
- Wash and boil the boil the arbi till done. Cool, peel and set aside.
- Heat sufficient oil for deep frying.
- Press the arbi lightly between the palms and deep fry till brown and crisp.
- Remove and drain on absorbent paper. Transfer to a dish and sprinkle over generously with the masala powder and toss to coat evenly.
- Serve as a snack, appetizer or as an accompaniment.
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