By Devi Poojari
This delicious, almost instantaneous version of arbi tuk is an easier but equally delicious version that you can make without the hassle of double-frying your root vegetable. Here’s how you can find comfort in this deep-fried comfort food.
250 grams arbi, peeled ¼ cup rice flour 2 teaspoons coriander powder 1 teaspoon red chilli powder 1 teaspoon fennel powder ½ teaspoon turmeric powder 1 teaspoon amchoor powder 1 teaspoon black salt 1 teaspoon chaat masala Oil, for deep-frying
Pressure cook the peeled arbi for 1 whistle on a medium high flame and turn the temperature down to low for 5-7 minutes.
Cool and drain the arbi and smash slightly between the palm of your hands.
Sprinkle the arbi with a generous coating of rice flour and fry in hot oil until golden-brown and crispy.
Mix together the spices and salt and coat the arbi in the spice mix. Serve hot.