Arbi Tuk: These smashed Taro Roots are a tasty side dish or snack! They're crispy, golden on the outside, soft, melt-in-mouth inside, and packed with aromatic Indian flavor.

This recipe for arbi or Colocassia is kind of like an Indian version of smashed potatoes, Aloo Tuk. Taro Root is boiled, smashed, pan-fried or deep-fried until crispy, and finally tossed with aromatic Indian spices for a flavorful and satisfying side dish.
It's a delightful way to enjoy the unique taste and texture of taro in a simple and delicious preparation.
Arbi (taro root) cooks perfectly and easily in a pressure cooker or an Instant Pot. With this simple and flavorful spice combo, you're going to end up with an incredible Sindhi dish.
I like to cook in an Instant Pot or pressure cooker, it's so convenient and the result is just perfect! Like these perfectly fluffy Instant Pot Baked Potatoes, Juicy Beets in Instant Pot, or Instant Pot Baby Potatoes.
This taro root recipe is amazing! It’s made with the most delicious blend of spices that go so well with arbi: coriander powder, roasted cumin powder, black salt, and amchur (dried mango powder).
You can serve arbi tuk as a side to any Indian meal. It goes well with flatbread or rice! I love to serve it with some Sindhi Kadhi, and arbi tuk and you’ve got a perfect Sindhi meal. It pairs well with Rajma Chawal, Makhni Moong Dal, Lehsuni Kadhi, or Tidali Dal. Honestly, you can pair arbi tuk with almost anything your heart desires!
Jump to:
- What is Taro Root?
- Taro Root Health Benefits
- Where Do You Find Taro Root?
- How to Prepare Taro Root?
- Ingredients For Arbi Tuk
- Arbi Tuk (Smashed Taro Root with Aromatic Indian Spices) Recipe:
- A few things to know about preparing taro root:
- Easy Indian Side Dishes
- Crispy Arbi Tuk | Smashed Taro Root
- Serving Suggestions
What is Taro Root?
Taro root is a starchy tuber widely used in various cuisines, recognized for its nutty flavor and versatile cooking applications. It can be boiled, fried, or mashed, and is a common ingredient in dishes across Asia, Africa, and the Caribbean.
Taro Root Health Benefits
- Rich in Fiber: Taro roots contain a good amount of dietary fiber, which aids in digestion and promotes gut health.
- Source of Vitamins and Minerals: They are rich in vitamins C and E, as well as potassium, magnesium, and manganese, supporting overall health and wellbeing.
- Low in Fat: Taro roots are naturally low in fat, making them a suitable option for those aiming to manage their fat intake.
- Provides Energy: With a moderate amount of carbohydrates, taro roots provide sustained energy and can be a good addition to a balanced diet for active individuals.
- Gluten-Free: Taro roots are naturally gluten-free, making them a safe option for those with gluten sensitivities or celiac disease.
- Antioxidant Properties: They contain antioxidants like polyphenols, which help protect cells from damage caused by free radicals and may reduce the risk of chronic diseases.
- Promotes Heart Health: Potassium in taro roots helps regulate blood pressure levels, reducing the risk of hypertension and promoting heart health. See more at webMD.com
Where Do You Find Taro Root?
You can find Taro root in grocery stores, like Wegmans, or local Indian or Asian grocery store. Look particularly in the produce section alongside other root vegetables.
How to Prepare Taro Root?
For this Arbi Tuk recipe, first wash, and boil them in an Instant Pot or pressure cooker until tender. After cooling, peel the skin, slice the cooked taro into coins, slightly smash them, and fry until crispy before seasoning with a blend of aromatic spices.
Ingredients For Arbi Tuk
- 1 pound arbi (taro root), boiled, peeled and sliced into ½-inch thick coins
- 4 teaspoon coriander powder
- ½ teaspoon roasted cumin powder
- ¼ teaspoon turmeric
- ⅛ teaspoon black pepper
- ¼ teaspoon red chili powder
- ¼ teaspoon pink Himalayan salt (kala namak)
- ½ teaspoon dried mango powder amchur
- salt to taste
- 3 tablespoons oil of choice
- 3 cup water
- Cilantro for garnish
Arbi Tuk (Smashed Taro Root with Aromatic Indian Spices) Recipe:
- Prepare Taro Roots:
- Wash the taro roots thoroughly to remove any dirt.
- In an Instant Pot or pressure cooker, add the washed taro roots, salt, and enough water to cover the roots.
- Pressure cook until the taro roots are tender but not mushy.
- Once done, release the pressure and allow the taro roots to cool.
- Peel and Slice:
- Peel the cooked taro roots and slice them into ½-inch thick coins.
- Smash:
- Slightly smash each taro coin between your palms or with the help of a flat surface like a glass to flatten them.
- Sprinkle salt over the smashed taro and let it rest for 10 minutes.
- Shallow Fry:
- Heat oil in a cast iron skillet over medium heat.
- Carefully add the sliced and smashed taro roots to the hot oil, ensuring not to overcrowd the skillet.
- Fry until the taro coins are crispy and golden brown on both sides.
- Remove the fried taro roots and place them on a paper towel to absorb excess oil.
- Prepare Spice Mix:
- In a small bowl, mix coriander powder, red chili powder, roasted cumin powder, turmeric, black pepper, pink Himalayan salt (kala namak), and amchur powder to create the spice blend.
- Season and Saute:
- In the same skillet, leaving a little oil, add the prepared spice mix to the pan.
- Immediately place the fried taro roots in the skillet and toss them, ensuring each piece is coated with the aromatic spice blend.
- Saute for a minute or so until the spices are well incorporated and the arbi is nicely coated.
- Serve:
Enjoy your crispy and spiced Arbi Tuk!
A few things to know about preparing taro root:
- Clean: Wash the taro roots thoroughly to remove dirt, before cooking.
- Boil: Cook the taro roots in an Instant Pot or pressure cooker until they are tender but not mushy.
- Slice: After boiling, peel and slice the taro roots into ½-inch thick coins for the perfect texture in the Arbi Tuk. If the taro roots are small in size, there's no need to slice them. Simply smash the smaller taro roots.
- Smash: Gently smash the taro coins between your palms or with a flat surface like a glass to flatten them, for a crispy texture.
- Resting Time: Sprinkle salt on the smashed taro and allow it to rest for at least 10 minutes, allowing the flavors to absorb.
- Shallow Fry or Air Fry: Shallow-fry the taro coins until they are crispy and golden brown, ensuring a delicious texture. You can air fry the taro roots as well, see the recipe below for details.
- Use Cast-Iron Skillet: For best result when shallow-frying, use cast iron skillet for the crispiest taro roots.
- Taste The Spice Blend: Taste and adjust the spices as per taste. Add more red chili powder for spiciness or amchur powder for tangy flavor.
- Garnish (Optional): Garnish with fresh coriander leaves for a burst of color and added freshness.
- Serving Suggestions: Arbi Tuk makes a fantastic side dish and pairs well with rice or Indian bread.

Easy Indian Side Dishes
Crispy Arbi Tuk | Smashed Taro Root
Equipment
Ingredients
- 1 pound arbi (taro root), boiled, peeled, and sliced into ½-inch thick coins
- 4 teaspoon coriander powder
- ½ teaspoon roasted cumin powder
- ¼ teaspoon turmeric
- ⅛ teaspoon black pepper
- ¼ teaspoon red chili powder
- ¼ teaspoon pink Himalayan salt (kala namak)
- ½ teaspoon dried mango powder (amchur)
- salt to taste
- 3 tablespoons oil of choice
- 3 cup water
- Cilantro for garnish
Instructions
Prepare Taro Roots:
- Wash the taro roots thoroughly to remove any dirt.
- In an Instant Pot or pressure cooker, add the washed taro roots, salt, and enough water to cover the roots.
- Close the Instant Pot lid, valve sealed. Pressure Cook on high, followed by natural pressure release.Pressure cook until the taro roots are tender but not mushy, about 15-20 minutes. Adjust cooking time depending on the size of the taro root.For small taro root, cook time=10 min, for medium size = 15 min, for large size = 20 min.Note: For stovetop pressure cooker, after the first whistle reduce heat to low and cook.
- Once done, release the pressure and allow the taro roots to cool.
Peel and Slice:
- Peel the cooked taro roots and slice them into ½-inch thick coins.
Smash:
- Slightly smash each taro coin between your palms or with the help of a flat surface like a glass to flatten them.
- Sprinkle salt over the smashed taro and let it rest for 10 minutes.
Shallow Fry or Air Fry:
- Heat oil in a cast iron skillet over medium heat.
- Carefully add the sliced and smashed taro roots to the hot oil, ensuring not to overcrowd the skillet.
- Fry until the taro coins are crispy and golden brown on both sides.
- Remove the fried taro roots and place them on a paper towel to absorb excess oil.
- To Air Fry, arrange taro root coins in a single layer, and air fry at 400 F for 10-12 minutes, or until crispy, and golden.
Prepare Spice Mix:
- In a small bowl, mix coriander powder, red chili powder, roasted cumin powder, turmeric, black pepper, pink Himalayan salt (kala namak), and amchur powder to create the spice blend.
Season and Saute:
- In the same skillet, leaving a little oil, add the prepared spice mix to the pan.
- Immediately place the fried taro roots in the skillet and toss them, ensuring each piece is coated with the aromatic spice blend.
- Saute for a minute or so until the spices are well incorporated and the arbi is nicely coated.
Serve:
- Transfer the Arbi Tuk to a serving plate.
- Garnish with fresh coriander leaves if desired.
- Serve hot as a delicious and flavorful side dish with rice or Indian bread.
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
arbi, taro root
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