Sindhi 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.
Servings: 4 people
Ingredients
- 500 grams baby potatoes
- 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 the potatoes, then peel them with a vegetable peeler. Otherwise, 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 teaspoons of salt to the bowl and mix gently. Let the potatoes sit in salty water for 10 minutes.
- Drain the water and pat the potatoes very well with a paper towel. Water in the oil = oily, limp tuk.
- Heat 2-3 cups of oil in a pan over high heat.
- When the oil is hot, add ½ the potatoes to the pan and fry for 2 minutes. Stir frequently while frying.
- Now reduce the heat to medium-low.
- Fry for 4-5 minutes until a knife slides through easily but the outside is still pale. Drain the half-fried potatoes in a bowl. Fry the remaining half in the same manner, then drain into the bowl. Switch off the heat.
- Once the potatoes are cool enough to handle, transfer them to a wooden chopping board. Press each one lightly with the back of a spoon or a flat masher. You want them cracked and flattened, not mashed to a pulp. The goal is more surface area for crisping, not a purée.
- Now we will fry the potatoes again. Keep the pan over high heat with the oil until the oil is very hot.
- Drop half the potatoes back into the hot oil and fry until golden brown and crispy.
- Drain them on a wire rack or in a bowl, never on paper towels, which trap steam and leave the bottom soggy.
I peeled the potatoes, but you can keep the skin on if you prefer.
Chill the smashed potatoes in the fridge for 10 minutes before the second fry. Cold potatoes hitting hot oil create a louder crackle and a crispier crust.
Make Potato Tuk
- Immediately sprinkle ½ of the spice mix over the hot potatoes while they’re still hot and mix well. Hot oil + spices = the masala melts and clings to every crackle.
- Serve immediately.
- Repeat the process with the remaining half.
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 aloo tuk recipe with baby potatoes, but you can use regular potatoes cut into ½-inch-thick slices.
Nutrition
Calories: 220kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1318mg | Potassium: 533mg | Fiber: 3g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 1mg
