Sindhi Aloo Tuk | Potato tuk
Author: Lata Lala
Recipe type: Side dish, snacks
Cuisine: Traditional Sindhi Recipes, Indian
Serves: 4
- 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
- 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 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 by at https://yummytalesoftummy.com/sindhi-aloo-tuk-potato-tuk/
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