Sindhi Aloo Tuk

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Sindhi Aloo Tuk

Aloo tuk - double fried crispy potatoes slices/wedges

Prep Time10

Cook Time20

Course: lunch recipe, Side Dish, snacks/starters

Cuisine: North Indian Cuisine, Sindhi Cuisine

Keyword: aloo fry, aloo took, aloo tuk, potato fry, sindhi fried aloo, spiced potato wedges, took patata

Servings: person

Calories: 7kcal

Author: Anjana Chaturvedi

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.

Notes

NOTE-

If you want to serve them later then you can fry them till 75% done and then keep refrigerated and do the final frying on high heat when you want to serve.

Nutrition