By Akshara
October 13, 2026
Upgrade your Navratri 2026 fasting menu with these crispy arbi tuks, a brilliant Sindhi-style twice-cooked taro root delicacy. Boiled taro roots are flattened gently, dusted with vrat-friendly arrowroot or singhara flour, and shallow-fried in pure ghee until wonderfully golden and crunchy. Seasoned with rock salt, amchur, and red chilli powder, they make an addictive and filling snack.
300g medium-sized arbi (taro root), boiled until tender and peeled  2 tablespoons water chestnut flour (singhara atta) or arrowroot powder  2 tablespoons pure ghee or peanut oil  1 teaspoon rock salt (sendha namak)  1/2 teaspoon dry mango powder (amchur)  1/2 teaspoon red chilli powder or crushed black pepper  Chopped fresh coriander for garnish
Cut the boiled arbi into thick rounds, place them on a board, and flatten them gently using the palm of your hand or the base of a heavy bowl.
Dust both sides of the flattened arbi lightly with water chestnut flour and rock salt.
Heat pure ghee in a flat skillet over medium heat and pan-fry the arbi pieces for four to five minutes until the bottom turns golden and crisp.
Flip carefully, press down gently again, and fry until both sides are exceptionally crunchy, then sprinkle with amchur powder, chilli powder, and fresh coriander before serving.