Arbi Tuk | Chef Harpal Singh

Baarish ke mausam mein traffic aur bheed se better hai ghar ki kitchen... jahan har recipe ke saath milti hai khushi aur taste! ❤️✨ Aao, aaj saath milkar banayein **#ArbiTuk**! 😍 Ghar par bana kar apni family aur friends ke saath har crispy bite ka maza uthaiye. ❤️ Agar video pasand aaye toh Like 👍, Share 📤 aur Channel ko Subscribe 🔔 karna mat bhoolna! #chefharpal #arbirecipes #deepfriedsnacks #monsoonrecipes #chef harpalrecipes #baarishrecipe #crispyrecipe #chatpatirecipe #eveningsnacks #monsoonspecial #easyrecipe #homemadesnacks #rainyseason #foodlovers #alootuk #tarorootrecipe #indianfood #indiansnacks #streetstylerecipes Ingredients 500 Gm – Colocasia Water as required Salt to taste Oil for frying 1 Tbsp – Oil 2-3 No – Green chili chopped 1 Tsp – Red chili powder 1 Tsp – Dry mango powder ½ Tsp – Cumin powder ¼ Tsp – Black salt ½ Tsp – Turmeric powder ½ Tsp – Garam masala ½ Tsp – Chaat masala 2 Tbsp – Coriander chopped ¼ No – Lemon wedge Method:- 1. Wash the arbi well. Pressure cook in salted water for 3 to 4 whistle until just tender (not mushy). 2. Drain the water and allow the arbi to cool completely. Peel off the skin carefully. 3. Heat enough oil in a deep kadai over medium heat. Fry the peeled arbi in batches for 2–3 minutes until lightly golden. Remove and drain on absorbent paper. 4. Place the fried Arbi on a flat surface and gently flatten each one using tissue paper to about ½-inch thickness, taking care not to break them. 5. Fry the flattened Arbi again in hot oil over medium-high heat until crisp, golden brown, and evenly cooked on both sides. Remove and drain excess oil on absorbent paper. 6. Heat oil in a separate pan. Add the chopped green chilli and sauté for 30–40 seconds until aromatic. 7. Add the fried Arbi Tuk to the pan and red chilli powder, turmeric powder, cumin powder, dry mango powder, black salt, garam masala, chaat masala, and salt to taste. Mix quickly on low heat, taking care not to burn the spices. 8. Gently toss until each piece is evenly coated with the spice mixture. 9. Sprinkle the chopped coriander leaves and give it a final gentle toss. 10. Transfer to a serving platter, garnish with additional coriander if desired, and serve hot with a lemon wedge on the side. Squeeze fresh lemon juice over the Arbi Tuk just before serving for a refreshing tangy flavour. 🔔 Follow Me for a Variety of Delicious Dishes! 🔔 👉 YouTube:    / @chefharpalsingh   👉 Facebook:   / chef-harpal-singh-sokhi-100044439489388   👉 X (Twitter): https://x.com/harpalsokhi 👉 Instagram:   / chefharpalsokhi   👉 LinkedIn:   / harpalssokhi   👉 Pinterest: https://www.pinterest.co.uk/harpal7793/