Arbi Tuk, Arbi Tikki
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 6707 times
This crispy and tasty snack is made by coating boiled colacassia with a spicy besan mixture and then cooking it with oil till golden brown.
It is crisp outside and soft inside, as is the nature of arbi. The arbi is flattened before coating it with the besan so that it will cook uniformly on both sides.
The besan mixture is perked up with several spice powders ranging from tangy dried mango powder and spicy chilli powder to aromatic coriander and cumin powders.
On top of this, the crispy snack is also sprinkled with a dash of chaat masala to make it even peppier! Enjoy this mouth-watering Arbi Tuk hot and fresh.
You may also like to try other yummy griddle-cooked snacks like Vegetable Shikampuri Kebab and Paneer Amritsari Tikka .
- Press each arbi between the palms of your hands to flatten them.
- Roll them in the besan flour mixture, and coat them well.
- Heat a tava (griddle), grease it with little oil, place few arbis at a time, using little oil and cook on a medium flame, till golden brown in colour.
- Sprinkle chaat masala evenly over it and serve immediately.
Nutrient values per serving
|Vitamin A||225 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||3.2 mg|
|Folic Acid||74.2 mcg|
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