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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Sindhi Baigan and Aloo Tuk / Took Patata
Aloo tuk-double fried crispy potatoes and brinjal slices/wedges
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
- 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.
Mahi says
Interesting dishes..looks yummy!
Amrita Vishal says
Excellent to go with rice and dal!!
Sapana Behl says
Aloo tuk looks mouth watering…
Sowmya Madhavan says
Looks delicious..
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
divya says
Love it ..beautiful presentation!
Sangeetha M says
spicy n yummy roast, looks so delicious n tempting!
Priya Suresh says
Beautifully done, who can resist to this wonderful and delicious sindhi baingan & aloo tuk.
Sanoli Ghosh says
Absolutely delicious Sindhi dish. Loved it with plain rice and dal.
today's post:
http://sanolisrecipies.blogspot.in/2013/04/rice-fritters-pakoras.html
DivyaGCP says
Very inviting platter.. The egg plant and potato are very deliciously prepared.
Aara Shaikh says
this looks yummm 🙂