Sindhi Aloo Tuk|Potato tuk| How to make Sindhi potato tuk| Patate ja tuk|Recipe of Sindhi aloo tuk|Sindhi aloo tuk recipe
Â
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.
Â
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.
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)
Â
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
- 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.
Â
Pin it for later :
Such a lovely side dish and how can anyone resist this. Good thing about this is it Serves as both a snack and a side dish.
Potato tuk can be served as snack or with any sabzi as side dish. This tastes amazing as snack with masala tea.
Thank you Usha for writing in.
My potato loving family will love this Sindhi aloo tuk recipe. Crispy on the outside and soft inside. Yummy !!
I am sure they will definitely love Aloo tuk. Thank you Pavani.
I love aloo tuk though I’ve not made them at home myself. My cousin’s MIL is Sindhi and she always makes them when we visit her. I like your suggestion of serving with sendha namak for fasting days.
Please do try them once Mayuri. Thank you for writing in.
Hello Lata Bhen, i hope you are well. thank you very much for this easy and very tasty Aloo Tuk recipe, I love potatoes, now i have a new recipe to experiment with.
Hello Shamila Maharaj. I am good and I am so glad that you loved my recipe. Please do try this and let me know your feedback once you try them.
Thank you for stopping by. And stay tuned for more delicious recipes.
Such a lovely dish. I can imagine it’s crunch. Instead of regular roti, I would love to have it with tea even. Too good.
Thank you Shailender. Yes this goes very well with hot cup of tea.
PERFECT FOR TEA TIME SNACK. My kids loves potato fried snacks, this looks so delicious.
Thanks Uma.
I love the name first, adds a nice zing to say, aloo tuk! And my god potatoes in any form is delicious, can imagine the taste of these crispy ones, looks so yummy!!!
Thank you Priya.
Not just by Sindhi, but this aloo tuk will be loved by everyone. Give me this every day and I will be eating it happily. It is so funny and coincidental that just when I am typing this comment, I am watching a Hindi serial and there is a dialogue that Sindhi’s like all fried food 🙂
Aloo is favorite of almost everyone Sandhya. What a coincidence all sindhi’s love fried food in a serial.
Thank you for stopping by.
Perfect snack for kids and chai time!! Love this simple Aloo recipe rich in simple flavors!!
Thank you so much Swati.
Simply love this traditional recipe from Sindhi cuisine. Wanna pick all at a time 😉 Even the name sounds so diff Lata dear 🙂
This recipe is an integral part of Sindhi cuisine Sasmita. Our Sindhi curry and dal palak is incomplete without serving aloo tuk on side.
Thank you for stopping by.
I simply love this lipsmacking Sindhi Aloo Tuk, Lata and make it often to enjoy with some dal and chapati on the side. Besides, I also make arbi tuk often and that also comes out quite delicious. Loved the share!!
Thank you Anshu. Good to know that you make it often.
Pingback: Sindhi Kali mirch ki Koki | Sindhi koki - Yummy Tales Of Tummy
Pingback: Biryani stuffed baked jacket Potatoes - Yummy Tales Of Tummy