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Sindhi Aloo Tuk , Took Patata

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Aloo tuk – double fried crispy potatoes and brinjal slices/wedges

Aloo tuk is a very popular signature dish of Sindhi cuisine.These double fried crispy potatoes slices/wedges can be served as a side dish, appetizer or as a snack.

Sindhi aloo tuk and baigan tuk is very easy to prepare and you can half cook them before and re fry them when needed. Sindhi baigan and aloo  tuk is best served with daal,  sindhi kadhi and sai bhaji

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how to make sindhi style aloo took

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Print Recipe
4.67 from 3 votes

Sindhi Baigan and Aloo Tuk / Took Patata

Aloo tuk-double fried crispy potatoes and brinjal slices/wedges

Course: Side Dish, snacks/starters
Cuisine: Sindhi Cuisine
Keyword: aloo, baigan, took, tuk
Author: Anjana Chaturvedi

Ingredients

  • 3 Potatoes
  • 2 Brinjals / Baingan
  • 1/2 tsp Mango Powder / Amchoor Powder
  • 1/2 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Coriander Powder / Dhaniya Powder
  • To Taste Salt / Namak
  • 1/3 tsp Dried mint powder
  • To Taste Salt / Namak
  • To fry Cooking oil

Instructions

  • Potato-Wash and peel potatoes and make big cubes and make zigzag slits on each piece
    aloo took
  • Take a bowl and add all the dry spices in it and mix well.
  • Sprinkle salt over potato pieces and rest for 5 minutes.
  • Heat oil in a deep pan and then gently slide the potatoes cubes in the oil
  • Cover the pan with a lid and cook on low heat till just done.
  • Remove the potatoes from the pan and drain on a paper napkin and let it cool down.
  • Now press the potatoes between your palms or press with the bottom of a small metal bowl.
  • Don’t press too hard otherwise they will break into pieces or will turn into a mash.you just have to slightly flatten them.
  • Heat the oil again and fry the pieces on high heat till they become golden and crisp.
  • Drain on a paper napkin and immedietely sprinkle the spice mix,and gently mix.
  • Serve immediately as they will loose their crispiness after some time.
  • Brinjal-
  • Slice brinjals in 1/2 to 3/4 inch thick roundals.
  • Make criss cross cuts in the brinjal slices,don’t slice too deep,and sprinkle little salt over them
  • Heat oil and gently slide the brinjal in the hot oil.
  • Deep fry from both the sides on medium heat till golden in colour.
  • Drain on a paper napkin and sprinkle th spice mix
  • Serving suggestions-serve as a side dish with daal or kadi,or with ketchup or mint chutney as a starter.

Notes

Variations
1-If serving aloo tuk as a starter or making for a party then prefer to use baby potatoes for a even look.
2- For a quick version-you can also use pre-boiled potatoes for making aloo took.just peel and  press the boiled potato cubes,sprinkle some salt and fry on medium heat till golden and crisp.
3-Slice potatoes in roundels(like brinjals) and then make  cross on them and first half fry them,then re fry again on high heat,drain and sprinkle spice mix.

Comments

  5. Meena B says

    love the way u hv presented both potato and brinjal

    we have this for breakfast at times with poori
    or at times it goes well for dinner too when short of time or whatever reason

    my fav