Easy to make aloo tuk is a perfect sindhi side dish that goes perfect with sindhi kadi chawal, dal chawal it paratha. It is a very simple recipe that requires minimum ingredients. These crispy aloo tuk tossed in Indian spices are a treat for any potato lover.
Recipe – Video
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Ingredients
- 8 potatoes medium size
- 2 tablespoons coriander/dhaniya powder
- 1 teaspoon cumin/jeera powder
- ½ teaspoon dry mango/amchur powder
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- ¼ turmeric/haldi powder
- salt to taste
- oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Peal the skin of the potatoes and then cut them into 2 halves. Soak them in water for 10 minutes.
- Drain the excess water and dab the potatoes with a tissue paper to remove the excess water.
- Place a kadai over medium flame and add oil in it. Once the oil turns hot, deep fry the potatoes till light golden brown or 80 percent cooked, it will take around 7-8 minutes.
- Add a teaspoon of salt while frying the potatoes. To check if the potatoes are done, insert the fork in the potato and it should insert easily.
- Now remove them on a tissue paper and let them cool down for 5 minutes.
- With the back side of a flat katori gently press and flatten the potatoes.
- Fry the once again until crisp and golden brown. Will take around 4-5 minutes.
- In a separate pan add 2-3 tablespoons of oil and once it turns hot add turmeric powder and toss for few seconds. Now add the rest of the dry spices like; red chilli powder, coriander powder, cumin powder, dry mango powder, garam masala and salt.
- Lastly add the fried potatoes and toss everything together until all the potatoes are well coated with the spices.
- Serve immediately with sindhi kadi, dal chawal or paratha.
Recipe Notes
- Do not take large potatoes else they wont cook easily.
- After the first fry make sure the fork goes through the potato easily, if not then while flattening they will break.
- You can vary the amount of spices as per your taste and preference.
Step By Step Pictures
1. Peal the skin of the potatoes and then cut them into 2 halves.
2. Soak them in water for 10 minutes.
3. Drain the excess water and dab the potatoes with a tissue paper to remove the excess water.
4. Place a kadai over medium flame and add oil in it. Once the oil turns hot, deep fry the potatoes till light golden brown or 80 percent cooked, it will take around 7-8 minutes.
5. Add a teaspoon of salt while frying the potatoes. To check if the potatoes are done, insert the fork in the potato and it should insert easily.
6. Now remove them on a tissue paper and let them cool down for 5 minutes.
7. With the back side of a flat katori gently press and flatten the potatoes.
8. Gently press, else the potatoes might break.
9. These look perfect now.
10. Add the flatten potatoes in the hot oil.
11. Fry the once again until crisp and golden brown. Will take around 4-5 minutes.
12. Got perfect colour.
13. Remove them on a tissue paper.
14. In a separate pan add 2-3 tablespoons of oil and once it turns hot add turmeric powder and toss for few seconds. Now add the rest of the dry spices like; red chilli powder, coriander powder, cumin powder, dry mango powder, garam masala and salt.
15. Saute the masalas for few seconds.
16. Now add the potatoes and toss everything together until all the potatoes are well coated with the spices.
17. Perfectly coated.
