Aloo aur Arbi Tuk / Alyona Kapoor Sanjeev Kapoor Khazana

Who wouldnt like to have simple and tasty dish that can be made quickly? Most will, right? And when such a dish has potatoes and arbi (colocasia root), there is definitely more to rejoice. Spicy yummy arbi and potatoes as a simple starter is a yummy main course or as a side dish.

ALOO AUR ARBI TUK

Ingredients

250 grams potatoes, parboiled and halved
250 grams colocasia root (arbi), peeled and cut into thick slices
Oil for deep frying
Spice mix
1 tsp roasted cumin powder
tsp red chilli powder
1 tsp chaat masala
tsp garam masala powder
Salt to taste

Method

1. Heat sufficient oil in a kadai. Gently slide in the colocasia slices in the hot oil and deep fry till golden brown on low heat till golden brown.
2. To make the spice mix, combine roasted cumin powder, red chilli powder, chaat masala, garam masala powder and salt in a bowl.
3. Drain the fried colocasia slices on an absorbent paper.
4. In the same hot oil, slide in the potatoes and deep fry on low heat till golden brown. Drain on an absorbent paper.
5. Place the each fried colocasia slice between absorbent paper and press it lightly. Similarly, press each potato half.
6. Heat the oil remaining in the kadai. Slide in the pressed colocasia slices and deep fry on high heat till golden brown and crisp. Drain on an absorbent paper. Similarly, slide in the pressed potato halves and deep fry till golden brown and crisp. Drain on another absorbent paper as well. Sprinkle the spice mix over the fried colocasia and potato and toss well. Arrange in a serving bowl.
7. Serve immediately.

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