Crispy, Delectable Sindhi Aloo Tuk
Aloo Tuk is a traditional vegetarian Sindhi delicacy, made from potatoes. You can use regular potatoes cut into thick round slices or use whole baby potatoes. Aloo Tuk is essentially smashed, fried potatoes coated with an assortment of masalas. It is best served as an accompaniment to the Sindhi Kadhi or can also be eaten by itself as a snack.
Yields: 16-20 Potatoes | Prep Time: 10 minutes | Cooking Time: 30 minutes approx.
- Chopping board
- Slotted Spoon
- Paper Towels
- Baby potatoes - 16 to 20
- Dried mango powder - ½ tsp
- Red chilli powder - ½ tsp
- Coriander powder - ½ tsp
- Salt - 1 tsp or to taste
- Oil for deep frying
- Combine all the masalas into one bowl and mix thoroughly.
- Boil the potatoes until they are 3/4th cooked. For baby potatoes this should take 5 to 7 minutes depending on the age of your potatoes. Older potatoes cook faster while younger ones take longer to cook.
- Strain the potatoes, and keep them aside until they are cool.
- Once cooled, place the potato on a chopping board and press them down to flatten them lightly.
- You can remove the potato skins, however the skins make the aloo tuk crispier!
- Heat oil in a saucepan.
- Drop a small piece of potato to check if the oil is hot.
- Once the oil is hot, add in more potatoes and deep fry until they are all golden brown in colour.
- Remove the potatoes from the saucepan and place on a paper towel (to absorb the excess oil).
- Sprinkle the masala onto the potatoes and toss the potatoes until the masala is spread evenly.
- Serve up your delicious Tuks with warm Sindhi Kadhi or eat them with Ketchup or your favourite Chutney as a snack.