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Sindhi Crispy Aloo Tuk

Prep time: 10-15 mins I Cooking time: 20-25 mins I Serving: 3 - 4



Ingredients :-


8-10 Potatoes, med sized (peeled & cut into ½ inch thick slice)

1.5 tsp Salt

1 tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tsp Cumin Powder (roasted)

1 tsp Chaat Masala Powder

1 tsp Coriander Powder

½ cup / 125 ml Veg Oil (for shallow frying)


Method :-


Peel, wash and cut the potatoes into ½ inch thick slices. Take a large bowl, add water & sliced potatoes to it. Wash again, drain water and place the potato slices on a dry towel and pat dry


Once dry, place them into a large bowl. Sprinkle salt and turmeric onto the dried potato slices and mix well

Heat veg oil in a kadai /pan and shallow fry the coated potato slices. Cover and cook for 5-7 mins on low-medium heat. Flip to cook the other side and cover again and cook for another 2-3 mins. Cook until fork tender

Once done, dish out on a plate and cool for 5 mins. Repeat the same process for the remaining potatoes


Once the potatoes are slightly cold using your palm/spatula, gently press the potatoes one by one with a light hand


Heat the remaining oil again and add the pressed potatoes to the pan. Fry again on medium heat until colour changes to golden brown. Keep changing sides


Once done, lower down the flame. Dish out the potatoes. Reserve 1 tbsp of heated oil in the pan and remove the excess oil


To the pan add fried potatoes + red chilli powder + roasted jeera powder + chaat masala powder and mix well so that all the potatoes get covered with the masalas. Turn off the flame


Time to Taste :)


Serve hot with dal/ rice/ khichdi/ salad/ chutney etc.

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