Aloo Tuk

4.82 from 11 votes

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.

If you like Sindhi dishes, try Sindhi Koki and Sindhi Kadhi too.

Sindhi aloo tuk served on a plate.
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About Aloo Tuk

Sindhi Aloo Tuk is a popular Sindhi dish made with potatoes. The potatoes are deep-fried until golden brown and crispy, 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. you can also serve it alongside a traditional Sindhi meal, such as Dal Pakwan, Sindhi Kadhi, or Sai Bhaji.

Aloo Tuk recipe is vegan and gluten-free and can be easily doubled or tripled. If scaling the recipe, fry the aloo in batches to ensure they turn crisp.

Ingredients

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, use any easily available potatoes.

Spice Powders – You will need coriander powder, turmeric powder, red chili powder, dry mango powder (amchoor), cumin powder, and salt.

You will need oil to fry the potatoes.

How To Make Aloo Took

Make The Spice Mix

Mix the following ingredients in a small bowl and set 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
Spice powders added to a bowl.
Spices mixed together.

Fry 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.

Potatoes soaked in salted water.

Drain the water.

Heat 2-3 cups of 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.

Potatoes fried once.

Press the potatoes gently using a potato masher.

Smashed potatoes.

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.

Double fried potatoes.

Make Aloo Took

Sprinkle ½ of the spice mix over the hot potatoes and mix well.

Spice mix sprinkled over the fried potatoes.

Serve immediately.

Repeat the process with the remaining half.

Ready Sindhi aloo tuk.

Frequently Asked Questions

Can it be made without deep-frying?

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.

Is it a healthy snack?

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.

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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).
4.82 from 11 votes

Aloo Tuk Recipe

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.
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 10 minutes
Total: 40 minutes
Servings: 4 people

Ingredients 

  • 1 pound baby potatoes (500 g)
  • 2 teaspoons salt
  • oil for frying
  • ¼ teaspoon coriander powder
  • teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon dry mango powder (amchoor)
  • ¼ teaspoon roasted cumin powder
  • ¼ teaspoon salt
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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 the potatoes and peel them using a vegetable peeler.
  • Add them to a water-filled bowl and salt and let them sit for 10 minutes.
  • Drain the water.
  • Heat 2-3 cups of 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 Potato Tuk

  • Sprinkle ½ of the spice mix over the hot potatoes and mix well.
  • Serve immediately.
  • Repeat the process with the remaining half.

Video

YouTube video

Notes

This recipe can be easily doubled or tripled. If scaling the recipe, fry the potatoes in batches to ensure they turn crisp.
I like to make this recipe using baby potatoes, but you can use regular potatoes cut into thick slices.

Nutrition

Calories: 146kcal, Carbohydrates: 33g, Protein: 3g, Sodium: 1322mg, Potassium: 789mg, Fiber: 4g, Sugar: 1g, Vitamin A: 50IU, Vitamin C: 37.1mg, Calcium: 23mg, Iron: 1.5mg
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