Aloo Tuk
Twice-fried crispy spiced baby potatoes — small baby potatoes boiled until just cooked, flattened with a palm or the base of a glass, deep-fried once until golden, removed, seasoned with dried mango powder, red chilli, cumin powder, and salt, then deep-fried a second time until the exterior is deeply crisped and blistered. The double-frying creates an extraordinary crust while the potato inside remains soft; the amchur coating caramelises slightly in the second frying. The most beloved Sindhi snack and a standard element of any Sindhi meal; eaten with green chutney or alongside sindhi kadhi poured over rice. Considered one of the finest potato preparations in all of Indian cuisine.
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Recipe
Ingredients
|
3 medium | Potato , peeled and cubed |
|
1 teaspoon | Salt |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Amchur , dried mango powder |
|
0.5 teaspoon | Turmeric powder |
|
0.5 teaspoon | Cumin , seeds |
|
0.5 cup | Oil , for frying |
|
— | Cilantro , fresh, for garnish |
Instructions
- 1 Wash and peel the potatoes, then slice them into thick rounds.
- 2 Heat oil in a deep frying pan over medium heat.
- 3 Fry the potato slices in batches until they are golden brown and crispy, about 5-7 minutes per batch.
- 4 Remove the fried potatoes and drain on paper towels to remove excess oil.
- 5 In a small bowl, mix salt, red chili powder, coriander powder, amchur powder, turmeric powder, and cumin seeds.
- 6 Sprinkle the spice mixture over the fried potato slices and toss well to coat evenly.
- 7 Garnish with fresh coriander leaves before serving.
Tips
For a tangier flavor, add a splash of lemon juice before serving.