Easy to make Aloo Tuk | Sindhi Aloo Tuk

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.

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.