Aloo Tuk Recipe
Aloo Tuk is a popular Sindhi dish made with baby potatoes that are boiled, mashed, and fried until ultra-crisp. Fried potatoes are then tossed with simple spices and lemon juice. What makes this recipe special is its contrast of textures, crackly on the outside and fully inside. Serve it as a side dish with Indian-style meals or as a tea-time snack. Here is how to make it.
I learned to make a few more Sindhi dishes from a friend’s mom. Here they are – Sindhi Koki and Sindhi Kadhi.
A Quick Look At This Aloo Tuk Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Resting Time: 10 minutes
- Total Time: 40 minutes
- Serves: 4
- Cuisine: Sindhi / Indian
- Course: Snack / Side Dish
- Diet: Vegetarian, Vegan, Gluten-Free
- Skill Level: Beginner
- Equipment: Kadai or Frying Pan, Spatula, Knife, Cutting Board
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Why You’ll Love This Family Favorite Recipe!
- Crispy on the outside, fluffy inside: Shallow-fried potatoes smashed and spiced to perfection.
- Bold Sindhi flavors: Simple spices and tangy seasoning make it irresistibly addictive.
- Quick and easy: Minimal prep and straightforward cooking.
- Naturally vegan & gluten-free: A snack everyone can enjoy.
- Perfect tea-time or party snack: Great with chutney or ketchup.
- Made with pantry staples: No fancy ingredients required.
Table of Contents
About Aloo Tuk
Aloo Tuk is a popular Sindhi dish made with potatoes. To make this dish, potatoes are cut into slices or into small pieces. They are fried twice in hot oil until very crispy. The crispy potatoes are then tossed in a spice blend made using a few simple spices.
I had it for the first time at a Sindhi friend’s house, along with Sindhi Kadhi, Rice, and Sai Bhaji. It was a heartwarming meal. She told me they also serve it as a snack with masala chai and green chutney.
I immediately asked her mom for the recipe, and she happily taught me how to make these.
This Sindhi Aloo Tuk recipe is vegan and gluten-free and can be easily doubled or tripled. If you are scaling the recipe, then fry the aloo in batches to ensure they turn crisp. If you fry them together, they will release a lot of water in the oil and will not turn crispy.
Ingredients
Potatoes – I make this aloo tuk recipe using baby potatoes, but you can also use regular potatoes cut into thick slices (½ inch thick).
Waxy or starchy potatoes, such as Russet or Yukon Gold, are preferred for making Aloo Took. These potatoes have the right texture to achieve the desired crispiness. If unavailable, use any variety of potatoes that are readily available.
The thickness of potato slices is important. If they’re too thick, they will not cook from the inside, and if they are too thin, then they will taste like potato wafers.
Spice Powders – The crispy fried potatoes are coated with a spice mixture that gives them a salty, tangy flavor. To make this spice mixture, you will need simple spices such as coriander powder, turmeric powder, red chili powder, dry mango powder (amchoor), roasted cumin powder, and salt.
You will also need oil to fry the aloo (potatoes). I used sunflower oil, but any neutral-flavored oil, like canola oil, light olive oil, etc., is ok.
How To Make Aloo Took
Make The Spice Mix
Step 1: Add the following spice powders to a small bowl. Mix them well and set the mixture aside.
- ¼ tsp coriander powder
- ⅛ tsp turmeric powder
- ¼ tsp red chili powder
- ¼ tsp dry mango powder
- ¼ tsp roasted cumin powder
- ¼ tsp salt
Fry The Potatoes
Step 2: Wash 1 lb (500 g) of baby potatoes, then peel them with a vegetable peeler. Otherwise, peel the regular potatoes and cut them into ½-inch-thick slices.
Step 3: Transfer the peeled potatoes to a large bowl filled with water. Add 2 teaspoon of salt to the bowl and mix gently. Let the potatoes sit in salty water for 10 minutes.
Step 4: Drain the water and keep the potatoes aside.
Step 5: Heat 2-3 cups of oil in a pan over high heat.
Step 6: When the oil is nicely hot, add ½ of the potatoes to the pan and fry them for 2 minutes. Stir frequently while frying.
Step 7: Now reduce the heat to medium-low.
Step 8: Fry for 4-5 minutes or until potatoes are cooked through.
Step 9: Drain the half-fried potatoes in a bowl.
Step 10: Fry the remaining half in the same manner, then drain into the bowl. Switch off the heat.
Step 11: Transfer the half-fried potatoes to a wooden chopping board. Press each gently with a potato masher. Press only enough so the potatoes retain their shape and do not become mushy.
Step 12: Now we will fry the potatoes again. Keep the pan with the oil on the heat and bring it to high heat until the oil is very hot.
Step 13: Drop half of the potatoes back into the hot oil and fry until they turn golden brown and crispy.
Step 14: Drain them in a bowl.
Make Aloo Tuk
Step 15: Sprinkle ½ of the spice mix over the hot potatoes and mix well.
Step 16: Serve immediately.
Step 17: Fry the remaining potatoes and sprinkle with the leftover spice mix.
Aloo Tuk FAQs
Yes, you can bake or air-fry the potatoes instead of deep-frying them. Toss the peeled potatoes with 2 tablespoon oil, then bake or air-fry at 400°F (200°C) for 12-15 minutes, or until crispy.
Common reasons include:
1. Oil not hot enough
2. Overcrowding the pan
3. Always fry in hot oil and in batches.
You can boil the potatoes a few hours ahead, but frying and smashing should be done just before serving to retain crispiness. But if you still have some leftover, then store them in an airtight container in the refrigerator for 1-2 days. Reheat in an air fryer or oven until nicely hot and crisp before serving.
Pro Tips By Neha
I peeled the potatoes, but you can keep the skin on if you prefer.
Use sendha namak instead of regular salt to make this recipe Vrat (Hindu fasting) friendly.
Serving Suggestions
Aloo Tuk is traditionally served as a side dish with a meal of Sindhi Kadhi and Steamed Rice. In Sindhi households, they are also served as a tea-time snack with a cup of masala chai, green chutney, and tamarind chutney.
You can also serve these as a side dish with your regular North Indian or South Indian meals. I love them with my toor dal and chawal.
Other Indian Potato Recipes We Recommend
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Aloo Tuk Recipe
Ingredients
- 1 pound baby potatoes (500 g)
- 2 teaspoons salt
- oil for frying
- ¼ teaspoon coriander powder
- ⅛ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon dry mango powder (amchoor)
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon salt
Instructions
Make The Spice Mix
- Mix coriander powder, turmeric powder, red chili powder, dry mango powder, cumin powder, and salt in a small bowl and set aside.
Fry The Potatoes
- Wash baby potatoes and peel them using a vegetable peeler. Or else, peel the regular potatoes and cut them into ½-inch thick slices.
- Transfer the peeled potatoes to a large bowl filled with water. Add salt to the bowl and mix gently. Let the potatoes sit in salty water for 10 minutes.
- Drain the water.
- Heat 2-3 cups of oil in a pan over high heat.
- When the oil is nicely hot, add ½ of the potatoes to the pan and fry them for 2 minutes. Stir frequently while frying.
- Reduce the heat to medium-low.
- Fry for 4-5 minutes or until potatoes are cooked through.
- Drain the half-fried potatoes in a bowl.
- Fry the remaining half similarly and drain in the bowl. Switch off the heat.
- Transfer the half fried potatoes to a wooden chopping board. Press each of them gently using a potato masher.
- Keep the pan with the oil back on the heat and heat over high heat until the oil is very hot.a
- Drop half of the potatoes again in the hot oil and fry until crispy and golden brown.
- Drain in a bowl.
Make Potato Tuk
- Sprinkle ½ of the spice mix over the hot potatoes and mix well.
- Serve immediately.
- Repeat the process with the remaining half.