Sindhi Aloo Tuk is an easy and simple snack recipe known for its flavours. You can even serve these Aloo Tuk as a chaat by adding beaten curd, chaat-chutneys and sev. So, Aloo Tuk can be served as an appetizer or as a side dish to your lunch or dinner meal.
Potatoes are perfect key ingredient for many snacks recipes across the globe. From potatoes, one can prepare many snacks like chips, wedges, fries, pakoras, and even boiled potatoes can be used in almost every chaat recipe. With this recipe, you can also visit my Snacks Recipes Collection which includes recipes like Aloo Samosa Recipe, Aloo Pakora Recipe, Aloo chana chaat Recipe, Aloo Masala Puri Recipe, Crispy Potato Tacos, Ragda Pattice Recipe, Ring Samosa Recipe, Onion Kachori Recipe and more.
Finally, I would like you to visit another categories like Curry Recipes Collection, Breakfast Recipes Collection and Indian Sweets Recipes Collection.
Instructions for how to make Sindhi Aloo Tuk:
- Firstly, peel the skin of 10 medium-sized potato and cut all the potatoes into half.
- Again rinse them in cold water to remove extra starch and sprinkle 1/2 tsp salt over them and soak for 5-6 minutes.
- Next, wipe off the potatoes with a paper kitchen towel or with a clean towel.
- Deep fry them in medium-hot oil on low-medium flame, until the aloo turns soft from the center and a slight layer on the upper side of potatoes.
- Drain off the Alu on to kitchen towel to absorb extra oil and cool slightly.
- Take one piece and place it on the chopping board as shown in the picture.
- Then using a small bowl/katori, flatten slightly making sure the aloo is in intact.
- For second frying, gently slid the flatten potato into the hot oil on high flame.
- Fry until the aloo turns golden brown and crisp from both the sides.
- Drain off the alu to remove extra oil. Keep them aside in a plate.
- To prepare Aloo Tuk, heat a 1 tsp oil or butter in a pan/ kadai and add 1/3 tsp turmeric powder & 1 tsp red chili powder to it. Roast for few seconds on low flame.
- Then add fried potatoes and 2 tsp coriander powder, 1/3 tsp roasted cumin powder, 1/2 tsp garam masala, 1/2 tsp dry mango powder/ Amchur, 1/2 tsp black salt, salt as per taste and 1 tsp chaat masala to it.
- Mix them gently or toss the potatoes with masala.
- Delicious, spicy and crispy Aloo Tuk is ready to serve. Enjoy!
1. Firstly, peel the skin of 10 medium-sized potato and rinse in cold water to remove the starch, which also prevents the potatoes from oxidation.
2. Then cut all the potatoes into half.
3. Again rinse them in cold water to remove extra starch and sprinkle 1/2 tsp salt over them and soak for 5-6 minutes. Adding salt at this point is optional, but this makes potatoes more flavourful and crispy.
4. Next, wipe off the potatoes with a paper kitchen towel or with a clean towel.
5. Deep fry them in medium-hot oil on low-medium flame.
6. Gently stir occasionally, fry until the aloo turns soft from the center and a slight layer on the upper side of potatoes.
7. Drain off the Alu on to kitchen towel to absorb extra oil and cool slightly.
8. Take one piece and place it on the chopping board as shown in the picture.
9. Then using a small bowl/katori, flatten slightly making sure the aloo is in intact.
10. For second frying, gently slid the flatten potato into the hot oil on high flame.
11. When one side is golden and crisp, gently turn over and fry the other side
12. Fry until the aloo turns golden brown and crisp from both the sides. Drain off the alu to remove extra oil. Keep them aside in a plate.
13. To prepare Aloo Tuk, heat a 1 tsp oil or butter in a pan/ kadai and add 1/3 tsp turmeric powder & 1 tsp red chili powder to it. Roast for few seconds on low flame.
14. Then add fried potatoes and 2 tsp coriander powder, 1/3 tsp roasted cumin powder, 1/2 tsp garam masala, 1/2 tsp dry mango powder/ Amchur, 1/2 tsp black salt, salt as per taste and 1 tsp chaat masala to it.
15. Mix them gently or toss the potatoes with masala.
16. Delicious, spicy and crispy Aloo Tuk is ready to serve. Enjoy!
Tips:
- Adding salt while soaking the potatoes in water makes them more flavourful.
- Fry aloo on low-medium flame, else the aloo will not turn crunchy.
- Double frying helps to make potato super crispy and tasty.
- Adjust the amount of spices to your preference.
- Sindhi Aloo tuk recipe tastes great, when prepared crispy and spicy.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, peel the skin of 10 medium-sized potato and rinse in cold water to remove the starch, which also prevents the potatoes from oxidation.
2. Then cut all the potatoes into half.
3. Again rinse them in cold water to remove extra starch and sprinkle 1/2 tsp salt over them and soak for 5-6 minutes. Adding salt at this point is optional, but this makes potatoes more flavourful and crispy.
4. Next, wipe off the potatoes with a paper kitchen towel or with a clean towel.
5. Deep fry them in medium-hot oil on low-medium flame.
6. Gently stir occasionally, fry until the aloo turns soft from the center and a slight layer on the upper side of potatoes.
7. Drain off the Alu on to kitchen towel to absorb extra oil and cool slightly.
8. Take one piece and place it on the chopping board as shown in the picture.
9. Then using a small bowl/katori, flatten slightly making sure the aloo is in intact.
10. For second frying, gently slid the flatten potato into the hot oil on high flame.
11. When one side is golden and crisp, gently turn over and fry the other side
12. Fry until the aloo turns golden brown and crisp from both the sides. Drain off the alu to remove extra oil. Keep them aside in a plate.
13. To prepare Aloo Tuk, heat a 1 tsp oil or butter in a pan/ kadai and add 1/3 tsp turmeric powder & 1 tsp red chili powder to it. Roast for few seconds on low flame.
14. Then add fried potatoes and 2 tsp coriander powder, 1/3 tsp roasted cumin powder, 1/2 tsp garam masala, 1/2 tsp dry mango powder/ Amchur, 1/2 tsp black salt, salt as per taste and 1 tsp chaat masala to it.
15. Mix them gently or toss the potatoes with masala.
16. Delicious, spicy and crispy Aloo Tuk is ready to serve. Enjoy!
Leave a Reply