Sindhi Aloo Tuk is a delicious double-fried potato dish from Sindhi cuisine that is quite addictive. Eat it as a snack or serve it as a side with any meal; you will fall in love with it (vegan, gluten-free).
About Aloo Tuk
Sindhi Aloo Tuk is a popular Sindhi dish made using potatoes that are deep-fried until golden brown and crispy. The potatoes are then seasoned with a blend of spices that typically include cumin, coriander, turmeric, and red chili powder.
The dish has a crispy texture on the outside and a soft and fluffy texture on the inside, making it a flavorful and satisfying snack.
It is typically served as a side dish or snack and can be enjoyed on its own or with other dishes such as chutney or yogurt.
Aloo Tuk recipe is vegan and gluten-free and can be easily doubled or tripled. If scaling the recipe, fry the potatoes in batches to ensure they turn crisp.
Here are some more Indian potato recipes that you may like
- Achari Aloo
- Aloo Methi Sabzi
- Aloo Bhindi
- Kashmiri Dum Aloo
- Cajun Potatoes
- Maharashtrian Potato Bhaji
- Bombay Potatoes
- Aloo Palak Sabzi
- Aloo Posto
- Aloo Matar
Potatoes – I like to make this recipe using baby potatoes, but you can use regular potatoes cut into thick slices (½ inch thick).
Waxy or starchy potatoes like Russet or Yukon Gold are preferred for making Aloo Took. These potatoes have the right texture to achieve the desired crispiness. If not available, then use any potatoes that are easily available to you.
Spice Powders – You will need coriander powder, turmeric powder, red chili powder, dry mango powder (amchoor), cumin powder, and salt.
You will need vegetable oil for frying the potatoes.
How To Make Aloo Tuk
Make The Spice Mix
- ¼ tsp coriander powder
- ⅛ tsp turmeric powder
- ¼ tsp red chili powder
- ¼ tsp dry mango powder
- ¼ tsp cumin powder
- ¼ tsp salt
in a small bowl and set aside.
Cook The Potatoes
Wash 1 lb (500 g) of baby potatoes and peel them using a vegetable peeler.
Add the potatoes to a water-filled bowl and 2 teaspoon of salt and let them sit for 10 minutes.
Drain the water.
Heat 2-3 cups of vegetable oil in a pan over high heat.
Once the oil is hot, add ½ of the potatoes and fry for 2 minutes.
Reduce the heat to medium-low.
Fry for 4-5 minutes or until potatoes are cooked through.
Drain the potatoes in a bowl.
Fry the remaining half.
Press the potatoes gently using a potato masher.
Increase the heat to high and let the oil heat up very nicely.
Drop half of the potatoes again in the hot oil and fry until crispy and golden brown.
Drain in a bowl.
Make Aloo Took
Sprinkle ½ of the spice mix over the hot potatoes and mix well.
Repeat the process with the remaining half.
Frequently Asked Questions
While deep-frying is the traditional method for making these crispy potatoes, you can try baking or air-frying the potato slices for a healthier version. Toss the potatoes with 2 tablespoon oil and bake or air fry at 400 F (200 C) until crispy. The texture may differ slightly.
It is a delicious but not particularly healthy snack as it involves deep frying. It is high in calories and can be oily. It’s best enjoyed in moderation as an occasional treat.
Serve alongside a traditional Sindhi meal, such as Dal Pakwan, Sindhi Kadhi, or Sai Bhaji.
If you want to prepare Aloo took beforehand, fry them one time and keep them aside. Keep the spice mixture ready. Once you are ready to serve, do the second frying, and serve immediately.
Sindhi Aloo Took is best enjoyed fresh and hot from the fryer.
However, if you have leftovers, store them in an airtight container or a ziplock bag for 2-3 days in the refrigerator.
Reheat it in a preheated oven or a toaster oven at 350°F (180°C) for 5-10 minutes until crispy.
Note that reheating in a microwave may make the took soft and soggy, so it’s not recommended.
Also, it’s best to avoid freezing it as it may lose its crispy texture and flavor upon thawing.
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Sindhi Aloo Tuk Recipe
- 1 pound baby potatoes (500 g)
- 2 teaspoons salt
- vegetable oil for frying
- ¼ teaspoon coriander powder
- ⅛ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon dry mango powder (amchoor)
- ¼ teaspoon cumin powder
- ¼ teaspoon salt
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 the potatoes and peel them using a vegetable peeler.
- Add the potatoes to a water-filled bowl and salt and let them sit for 10 minutes.
- Drain the water.
- Heat 2-3 cups of vegetable oil in a pan over high heat.
- Once the oil is hot, add ½ of the potatoes and fry for 2 minutes.
- Reduce the heat to medium-low.
- Fry for 4-5 minutes or until potatoes are cooked through.
- Drain the potatoes in a bowl.
- Fry the remaining half.
- Press the potatoes gently using a potato masher.
- Increase the heat to high and let the oil heat up very nicely.
- Drop half of the potatoes again in the hot oil and fry until crispy and golden brown.
- Drain in a bowl.
Make Aloo Tuk
- Sprinkle ½ of the spice mix over the hot potatoes and mix well.
- Serve immediately.
- Repeat the process with the remaining half.