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.
- 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
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.
- 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.