Masaledar Aloo Tuk | Sindhi Alu Tuk recipe
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Masaledar Aloo Tuk | Sindhi Alu Tuk recipe | Patata Tuk | Crispy Fried Potato Side Dish | How to make Aloo Tuk with step by step instructions
Masaledar Aloo Tuk | Sindhi Alu Tuk recipe is a popular recipe from Sindhi cuisine. Crispy on the outside and buttery on the inside, these golden fried potato medallions are a delightful accompaniment to Sindhi Kadhi or dal and rice. One can also enjoy Patata Tuk as a standalone snack along with a dip or prepare it as a chaat.
The unique crispiness of Aloo tuk comes from double-frying technique. The first frying cooks the potato and the second frying enhances its crispiness.
This recipe guides you through the authentic traditional way of making crispy fried masaledar aloo tuk with step by step instructions.
Why should you make Alu Tuk
- Enhances the appeal of simple meals
- Requires just one staple ingredient and basic spices.
- Customizable – spices can be adjusted to suit one’s palate.
What is Patata Tuk
Patata implies to Potato in Sindhi. Potato Tuk makes an excellent side dish . What sets it apart from other potato fries, is that it is cut into thick roundels and fried twice. The first frying cooks the potato till almost done. The fried roundels are then flattened and fried again till crispy on the outside and soft inside. Finally, they are seasoned with spice powders.
Perhaps you maybe interested in some more Sindhi recipes on this blog. Have a look:
Ingredients for Aloo Tuk
For Measurements refer to the RECIPE CARD further below.
- Potatoes – I used seasonal potatoes. Waxy or starchy potatoes work best for crispy Aloo Tuk. You can also make aloo tuk using baby potatoes with or without the skin.
- Spice Powders – A spice mixture is needed to coat the crispy fried potatoes. To make this spice mixture, you will require coriander powder, turmeric powder, Kashmiri red chili powder, black pepper powder, dry mango powder (amchoor), and salt.
- Oil – To fry the aloo (potatoes). Use any neutral flavored oil such as sunflower oil or corn oil.
How to make Aloo Tuk with step by step instructions
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
How to cut Potato for Aloo Tuk
1. Firstly, peel and wash 2-3 medium potatoes. TIP: You could use baby potatoes with skin on.
2. Cut them into large thick roundels. For relatively smaller sized potatoes, cut them into 2 to 4 equal pieces. Keep the cut potato pieces immersed in water till you fry them.
3. Just before frying, drain and pat dry the potato roundels. TIP: The thickness of potato slices is important. If they’re too thick, they will not cook from inside and if they are too thin, then they will be crispy like potato chips.
How to fry Potato for Aloo Tuk
4. First Frying – Meanwhile, heat oil in a kadai or heavy bottom pan. Test oil temperature with a tiny bit of potato. If it sizzles, you are good to go.
5. Gently slide the cut and drained potato roundels into the hot oil. Sprinkle some salt at this stage. Fry on medium flame. For a larger quantity you may fry in batches. TIP: Pat dry the potato roundels before adding to the hot oil to avoid oil from splashing. The potato will not taste bland from inside, if you sprinkle a bit of salt at this stage. I leave it to you.
6. After some time, flip the potato pieces to fry on the other side. The edges will gradually turn golden in color that becomes intense with frying. TIP: Potatoes must not turn dark in color as these have to be fried again.
7. Use a tooth pick to check if the potatoes are cooked from inside. If it feels soft, the potato pieces are done for the first stage frying. Now, drain out the potatoes and let them cool.
8. Once cool, flatten each potato roundel between your palms as best as possible without splitting the piece. Be gentle. Do not be tempted to make it very thin, lest it may split. TIP: Refer to video for various ways of flattening the potato roundels.
9. Second Frying– Once all the roundels are flattened, reheat the oil. This time fry the flattened potato roundels on medium to high flame, objective being to make them crisp. Fry the potato in smaller batches to render crisp golden aloo tuk. Drain them when they turn a shade darker and are crispy.
Make Masaledar Aloo Tuk
10. Spice Mixture – In a bowl, mix ¼ tsp dry mango powder, 1 tsp coriander powder, ¼ tsp black pepper powder, ½ tsp red chili powder and ½ tsp salt. Leave aside turmeric powder to add directly to the oil later.
11. Heat a teaspoon of oil, in a flat wide bottom pan. You may use the same oil that was used for frying Aloo Tuk.
12. Add 1/8 tsp turmeric powder and 1-2 tsp of the prepared spice mixture. Mix thoroughly.
13. Finally, gently slide in the fried Aloo Tuk. Sprinkle some more spice mixture over the potato. Mix well to incorporate spice mixture with the potatoes.
Put off flame. Serve hot.
What to serve with
Serve Masaledar Aloo Tuk as a side dish with Dal and Rice or Sindhi Kadhi Chawal, along side Vegetable Raita or Dahi Vada.
Recipe Card
Masaledar Aloo Tuk | Sindhi Alu Tuk recipe
Equipment
- 1 Kadai or Heavy Bottom Pan
- 1 Metallic slotted or plain spatula
- 1 chopping board
- 1 Knife and Peeler
Ingredients
(1 cup = 250ml)
- 2 Potato large potatoes 400gm
- ¼ tsp Salt as needed
- Oil for frying
Spice mixture (Adjust below quantities as needed)
- 1 tsp Coriander powder
- ½ tsp Kashmiri Red chili powder
- ¼ tsp Dry mango powder
- ¼ tsp Black pepper powder
- 1/8 tsp Turmeric powder
- ½ tsp Salt as needed
- 1 tsp Cooking oil for sautéing spice mixture
Instructions
How to cut Potato for Aloo Tuk
- Firstly, peel and wash 2-3 medium potatoes.
- Cut them into large thick roundels. For relatively smaller sized potatoes, cut them into 2 to 4 equal pieces. Keep the cut potato pieces immersed in water till you fry them.
- Just before frying, drain and pat dry the potato roundels.
How to fry Potato for Aloo Tuk
- First Frying – Meanwhile, heat oil in a kadai or heavy bottom pan. Test oil temperature with a tiny bit of potato. If it sizzles, you are good to go.
- Gently slide the cut and drained potato roundels into the hot oil. Sprinkle some salt at this stage. Fry on medium flame. For a larger quantity you may fry in batches.
- After some time, flip the potato pieces to fry on the other side. The edges will gradually turn golden in color that becomes intense with frying.
- Use a toothpick to check if the potatoes are cooked from inside. If it feels soft, the potato pieces are done for the first stage frying. Now, drain out the potatoes and let them cool.
- Once cool, flatten each potato roundel as best as possible without splitting the piece. Be gentle. Do not be tempted to make it very thin, lest it may split.
- Second Frying -Once all the roundels are flattened, reheat the oil. This time fry the flattened potato roundels on medium to high flame, objective being to make them crisp. Fry the potato in smaller batches to render crisp golden aloo tuk. Drain them when they turn a shade darker and are a bit crispier.
Make Masaledar Aloo Tuk
- Spice Mixture – In a bowl, mix ¼ tsp dry mango powder, 1 tsp coriander powder, ¼ tsp black pepper powder, ½ tsp red chili powder and ½ tsp salt. Leave aside turmeric powder to add directly to the oil later.
- Heat a teaspoon of oil, in a flat wide bottom pan. You may use the same oil that was used for frying Aloo Tuk.
- Add ⅛ tsp turmeric powder and 1-2 tsp of the spices powder. Mix thoroughly.
- Finally, gently slide in the fried Aloo Tuk. Sprinkle some more spice mixture over the potato. Mix well to incorporate spice powders with the potatoes. Put off flame. Serve hot.
What to serve with
- Serve Masaledar Aloo Tuk as a side dish with Dal and Rice or Sindhi Kadhi Chawal, along side Vegetable Raita or Dahi Vada.
Video
Notes
- Waxy or starchy potatoes work best for crispy Aloo Tuk
- You could use baby potatoes with skin on.
- The thickness of potato roundels is important. If the potato slices/roundels are too thick, they will not cook from inside and if they are too thin, then they will be crispy like potato chips.
- Ensure the potato roundels are thoroughly patted dry before adding them to the hot oil to prevent splashing.
- During the first fry potatoes must not turn dark in color as these have to be fried again.
FAQ
Why Aloo Tuk turn soggy
To avoid this problem, I highly recommend using starchy potatoes. Another reason could if the first frying is done on high flame. So give time for the first frying so that the inside is almost done.
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Can I make Aloo Tuk ahead of time
You can do the first frying a few hours ahead of time. Second frying must be done just before serving. Second frying takes a jiffy.
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