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Arabi Took/Taro Root Dry (Colocasia Dry)

Servings: 4
Preparation time: 6-8 minutes.
Frying time: 10-12 minutes.
Serving time: 1 minutes.
Total time: 21 minutes.

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

Arabi: 200 gm
Salt: ¼ teaspoon
Turmeric powder: ¼ teaspoon
Mustard Oil/cooking oil of your choice: for deep frying
Chilli flex: ½ teaspoon
Coriander powder: ¼ teaspoon
Chat masala: ½ teaspoon
Kala namak (black rock salt): ½ teaspoon

Preparation:

Prepare spice mix to mix all powder masala, keep aside.
Peel off arabi, keeps aside.

Method:

Deep fry arabi on medium flame until gets golden in colour (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
Refry them until golden brown in colour and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
Sprinkle prepared spice mix over the fried arabi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.