Masaledar Aloo Tuk | Sindhi Alu Tuk recipe
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.
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.