Aloo tuk – double fried crispy potatoes slices/wedges
Aloo Tuk is a famous Sindhi potato dish. It features crispy, double-fried potato wedges or slices. The potatoes turn golden and crunchy on the outside while staying soft inside.
Serve Aloo Tuk as a side dish, appetizer, or tea-time snack. It pairs well with Sindhi meals and festive menus.
This recipe is simple and easy to prepare. You can complete the first fry in advance. Give the potatoes a second fry just before serving to make them extra crispy. You can use the same method to make Baingan Tuk.
For the best texture, choose starchy potatoes such as Chipsona. These potatoes are ideal for frying. If you cannot find them, ask your vegetable vendor for potatoes suitable for deep frying. You can also use baby potatoes. Leave the skin on, gently crush them after the first fry, and fry them again until crisp.
How To Make Aloo Took-
First of all, wash and peel the potatoes, then chop them into large pieces or thick round slices.
Heat oil and deep-fry the potatoes over low to medium heat until they are almost cooked. Covering the pan with a lid helps them cook faster. Once they are done, drain the potatoes and let them cool to room temperature.
In a bowl, mix together salt, chili powder, coriander powder, and mango powder. You can also add some mint powder, chaat masala, and a pinch of hing. If you don’t have all these spices, you can simply use chaat masala.
Keep this spice mixture aside. Gently press each fried potato piece with your palm or the back of a bowl. Reheat the oil and deep-fry the potato pieces over high heat until they turn golden and crispy.
Drain them on a paper towel and immediately sprinkle the prepared spice mixture over them. Serve hot.
Sindhi aloo tuk is best served with dal, sindhi kadhi and sai bhaji
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Sindhi Aloo Tuk
Aloo tuk - double fried crispy potatoes slices/wedges
Ingredients
- 3 big Potatoes / Aloo
- 1 tsp Mango Powder / Amchoor Powder
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- to taste Salt / Namak
- 1/2 tsp Dry Mint / Sookha Pudina
- Pinch Asafoetida / Hing powder
- Enough Cooking oil To deep fry
Instructions
- Potato-Wash and peel potatoes and make big cubes or round slices.
- Sprinkle salt over potato pieces and rest for 5 minutesor dip in salted water for some time.
- Take a bowl and add all the dry spices in it and mix well.
- 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 almost 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 immediately sprinkle the spice mix,and gently mix.
- Serve immediately as they will loose their crispiness after some time.
- Serving suggestions-serve as a side dish with daal or kadi,or with ketchup or mint chutney as a starter.