Arbi Tuk

Ingredients 

• 500 grams colocasia (arbi) washed thoroughly
• Oil to deep fry 
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 4 dried red chillies
• 3 dried mango pieces, broken
• Salt to taste 

Method

1. Heat sufficient water in a deep pan, add colocassia and boil them till they are soft. Allow to cool slightly and peel them.
2. Heat a non-stick shallow pan, add coriander seeds, cumin seeds, dried red chillies and dried mango pieces and dry roast till fragrant. Take the pan off the heat and let the spices cool down.
3. Transfer the, into a spice grinder and grind to a fine powder and set aside.
4. Prick peeled colocassia all over with a fork and place them in a bowl. Sprinkle salt and toss well.
5. Heat sufficient oil in a kadai, take each piece of colocasia, flatten them between your palms and drop them into hot oil. Deep-fry till golden brown and crisp. Drain on absorbent paper.
6. Sprinkle the prepared spice mix and toss well. Arrange them on a serving plate and serve hot.