Crispy Arbi Tuk | Smashed Taro Root
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.
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
Please refer to the post for tips and frequently asked questions.
Nutrition
Nutrition Facts
Crispy Arbi Tuk | Smashed Taro Root
Amount per Serving
Calories
126
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Sodium
244
mg
11
%
Potassium
752
mg
21
%
Carbohydrates
34
g
11
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
126
IU
3
%
Vitamin C
5
mg
6
%
Calcium
75
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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