Aloo tuk is a popular Sindhi snack of crispy, fried and spiced potato slices. The potato slices are double fried to make them extra crispy. This dish makes for a good tea time snack or a side dish with your favorite North Indian meal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Snacks
  • Cuisine: Sindhi

Ingredients

  • 4 potatoes (- medium sized)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chili powder ((swap with paprika or cayenne pepper))
  • ½ teaspoon coriander powder ((ground coriander))
  • ½ teaspoon cumin powder ((ground cumin))
  • ½ teaspoon dry mango powder ((amchur powder))
  • ½ teaspoon salt (or edible rock salt or black salt - for rubbing on potatoes)
  • oil (as required for deep frying potatoes)
  • salt (as required for sprinkling on the fried potato slices)

Method

Preparation

  1. Peel 4 medium sized potatoes.
  2. Then rinse the potatoes in running water and wipe them dry with a kitchen napkin.
  3. Now you can cut the potatoes in slightly thick rounds or cut it vertically into wedges. Don't make them too thin or too thick.

Making aloo tuk

  1. Heat oil in a kadai or work before you mix salt with the potato slices in the next step mentioned below.
  2. Now rub salt on the chopped potato slices. if making aloo tuk for religious fast or vrat, then add rock salt (sendha namak) instead of regular salt.
  3. Toss them well and deep fry them in hot oil on medium heat, till they are slightly cooked and tender (or half cooked). The edges should become light golden. Fry the potatoes in batches.
  4. Remove them from oil and place them on kitchen paper towels. Slightly flatten or press them with a the back of a ladle or spoon.
  5. Now fry the half cooked potato slices in medium hot oil for the second time. Turn over as needed and fry till they are crisp and golden brown. This way do the second frying in batches.
  6. Remove them on a clean tissue paper so that the extra oil gets absorbed.
  7. Place the fried potato slices in a bowl. Add them to the bowl when they are still hot.
  8. Add all the spice powders mentioned above on the fried potato slices. Check the taste and add some salt if required.
  9. You can increase or decrease the quantity of the spice powders as per your taste. Toss and mix well.
  10. Serve aloo tuk hot as is or pair it with mint chutney or tomato ketchup or coriander chutney.
  11. It also goes as a good accompaniment or side dish with dal-rice combo or curd curry-rice combo.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.