Sindhi Aloo Tuk|Potato tuk| How to make Sindhi potato tuk| Patate ja tuk|Recipe of Sindhi aloo tuk|Sindhi aloo tuk recipe

Sindhi Aloo Tuk|Potato tuk| How to make Sindhi potato tuk| Patate ja tuk|Recipe of Sindhi aloo tuk|Sindhi aloo tuk recipe is simple, easy to make side dish made of potatoes which is deep fried and has a crispy texture.

Aloo Tuk is a popular Sindhi dish made of double fried potatoes that are tossed in chilli powder, coriander cumin powder, turmeric, chaat masala/dry mango powder, and is served warm.

Traditional Sindhi recipe

In this traditional recipe from Sindhi cuisine, alu/potatoes are par boiled first and then it is cut into thick roundels.

It is first fried half in hot oil, then after some time it is fried again/double fry to give it a crispy texture.

These crispy fried aloo pieces are then tossed with some basic spices and served generally with hot with dal rice.

Sindhi Aloo Tuk | Potato tuk an easy peasy recipe

As i get lot of requests from my followers to post some traditional and easy recipes, here i am sharing one of the easiest recipes ever of aloo tuk.

We Sindhi’s love everything fried 😋        On earlier occasions i have shared how we love our Sindhi style aloo tikki and Sindhi dal pakwan.

My childhood meal memories are full of nostalgia about delicious meals. Our  meal was never complete without any fried item on the side.

Mom would serve either fried bhindi, aloo, Parwal, brinjal or karela/bitter gourd. Papad, kheecha or fry yums were our favourite too.

What kind of potatoes should be used to make Sindhi Aloo Tuk | Potato tuk

For making tuk potatoes you may use regular or baby potatoes. If using baby potatoes, there is no need to cut them in roundels.

Just make sure while you boil potatoes, don’t forget to add some salt to it.

Is it compulsory to par boil potatoes to make tuk?

No it’s not compulsory. In many Sindhi homes the potatoes are directly deep fried without par boiling it.

In some homes of Sindhi’s potatoes are not peeled for making tuk. The skin of potatoes is kept intact as it has many nutritional benefits.

We always prefer to par boil potatoes first, as it hastens the process of cooking. And moreover because it is parboiled it absorbs less oil while double frying.

How to serve it?

It goes along with everything and anything. It can be served as side dish, snack or with a hot cup of tea/coffee.

Aloo/Potato tuk tastes best with simple    Dal rice. I always yearn for piping hot home cooked food after coming back from holidays and nothing can beat hot, soupy dal chawal served with deep fried aloo tuk.

Its one dish I’ve been eating since I was  young and it tastes equally delicious with Sindhi kadhi also.

Being a potato lover, I have shared many interesting potato recipes on the blog you would want to check –

Potato pizza

Potato fruity knodel

Bread samosa

Baked potatoes

Baked potato discs

Vada pav

Aloo matar sabzi

Notes to make it perfect

There are a few things which needs to be taken care when making Aloo Tuk.

1. The potatoes need to be par boiled first and then can be deep or shallow fried.

2. Make sure to press potatoes lightly in between your palms, so the potato doesn’t spill out or break in to pieces.

3. Make sure the heat is not too high while you double fry them, as they begin to go crisp around the edges very fast.

4. You can sprinkle your choice of masala on tuk. It may be dried mango powder, chaat chaat masala powder, Coriander cumin powder or  black pepper powder or everything of it.

5. If making aloo tuk during fast or vrat, then add rock salt (sendha namak)

Step by step instructions and pictorial presentation to make potato tuk:

In a bowl mix turmeric, coriander cumin powder, chaat masala, salt and red chilli powder. Set aside for later use.

Drain the par boiled potatoes. Let it come to room temperature. Cut it into thick roundels.

Heat oil in a kadai. Add the potatoes and fry on high heat for few minutes. Drain it on tissue paper.

While they are still warm, take one piece of potato roundel and press it slightly in between your palms. Repeat the process with rest of potatoes.

Or using a flat spatula press lightly and flatten the potato to slightly mash it. Make sure the potato is not fully smashed.

Again heat oil over a medium flame and add the potatoes in batches and fry on each side. Don’t overcrowd the kadai as it needs space to be flipped once in a while.

Continue to fry it as you’re looking for a crispy golden coating all over it.

This will take some time but once they begin to turn golden brown drain them on absorbant paper.

Keep these fried potatoes in a bowl and sprinkle the masala mix kept ready previously over the hot potatoes. Mix well and toss nicely making sure the spices coat the potatoes well.

Transfer aloo tuk to a serving plate and garnish with fresh coriander leaves. Serve warm as a snack or with some Dal and rice.

Recipe card

5.0 from 11 reviews

Sindhi Aloo Tuk | Potato tuk

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Sindhi Aloo Tuk | Potato tuk is popular Sindhi side dish, which is simple & easy. It is double fried & tossed in dry masalas/spices.

Author: Lata Lala

Recipe type: Side dish, snacks

Cuisine: Traditional Sindhi Recipes, Indian

Serves: 4

Ingredients

• 500 gms potatoes parboiled
• ½ tsp of chaat masala
• Salt to taste
• ½ tsp kashmiri chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander cumin powder
• Fresh coriander for garnish

Instructions

1. In a bowl mix turmeric, coriander cumin powder, chaat masala, salt and red chilli powder. Set aside for later use.
2. Drain the par boiled potatoes.
3. Let it come to room temperature. Cut it into thick roundels.
4. Heat oil in a kadai. Add the potatoes and fry on high heat for few minutes. Drain it on tissue paper.
5. While they are still warm, take one piece of potato roundel and press it slightly in between your palms.
6. Repeat the process with rest of potatoes.
7. Or using a flat spatula press lightly and flatten the potato to slightly mash it. Make sure the potato is not fully smashed.
8. Again heat oil over a medium flame and add the potatoes in batches and fry on each side.
9. Don’t overcrowd the kadai as it needs space to be flipped once in a while.
10. Continue to fry it as you’re looking for a crispy golden coating all over it.
11. This will take some time but once they begin to turn golden brown drain them on absorbant paper.
12. Keep these in a bowl and sprinkle the masala mix kept ready previously over the hot potatoes.
13. Mix well and toss nicely making sure the spices coat the potatoes well.
14. Transfer aloo tuk to a serving plate and garnish with fresh coriander leaves. Serve warm as a snack or with some Dal and rice.

3.5.3251

Pin it for later :