Aloo Tuk
on May 01, 2025
Aloo Tuk is a popular Sindhi dish which is made by deep frying the potatoes until they are crispy and then coating them with spices. Make It using my easy recipe.
I learned to make a few more Sindhi dishes from a friend’s mom. Here they are – Sindhi Koki and Sindhi Kadhi.
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 so that they become 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 chai and chutney.
I immediately asked for the recipe from her mom, 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 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, use any variety of potatoes that are easily available.
The thickness of potato slices is important. If they’re too thick, they will not cook from 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 which gives them a salty, tangy taste. To make this spice mixture, you will need some simple spices like coriander powder, turmeric powder, red chili powder, dry mango powder (amchoor), 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 are ok.
How To Make Aloo Took
Make The Spice Mix
Add the following spice powders in 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
Wash 1 lb (500 g) of 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 2 teaspoon of salt to the bowl and mix gently. Let the potatoes sit in salty water for 10 minutes.
Drain the water and keep the potatoes aside.
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.
Now 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. Press only so much that the potatoes retain their shape and not become mushy.
Now we will fry the potatoes second time. Keep the pan with the oil back on the heat and heat over high heat until the oil is very hot.
Drop half of the potatoes again in the hot oil and fry until they turn crispy and golden brown.
Drain them in a bowl.
Make Aloo Tuk
Sprinkle ½ of the spice mix over the hot potatoes and mix well.
Serve immediately.
Fry the remaining potatoes and sprinkle with the leftover spice mix.
Frequently Asked Questions
To make healthier aloo tuk, you can bake or air fry the potatoes instead of deep frying them. Toss the peeled potatoes with 2 tablespoon oil and bake or air fry at 400°F (200°C) for 12-15 minutes or until crispy.
Pro Tips By Neha
I peeled the potatoes, but you can choose to keep the skin of potatoes on.
Use sendha namak instead of regular salt to make this recipe Vrat (Hindu fasting) friendly.
These double fried potatoes taste good right off the oil. 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.
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.
You can also serve these as a side dish with your regular North Indian or South Indian meals. I love them with my dal and chawal.
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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.
