Arbi Tuk


Arbi Tuk

  • Servings: 4-6
  • Difficulty: Easy
  • Print

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
  1. Wash and boil the boil the arbi till done. Cool, peel and set aside.
  2. Heat sufficient oil for deep frying.
  3. Press the arbi lightly between the palms and deep fry till brown and crisp.
  4. Remove and drain on absorbent paper. Transfer to a dish and sprinkle over generously with the masala powder and toss to coat evenly.
  5. Serve as a snack, appetizer or as an accompaniment.

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