sindhi aloo tuk recipe | tuk patata recipe
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Aloo tuk are double-fried potato slices seasoned with Indian spices that make a yummy side dish for dal and rice. They are often served with bhuga chawal or just as a snack.
  • Potatoes – 4, medium
  • Water – 4 cups or as needed
  • Salt – 2 tbsp + some more to taste
  • Turmeric – ¼ tsp
  • Red chili powder – ½ tsp or to taste
  • Amchur/Dry mango powder – ½ tsp
  • Coriander powder – 1 tsp
  • Oil – for deep-frying
  • Coriander leaves – finely chopped, for garnish
  1. Peel the potatoes and cut them into ½-inch slices. Make crisscross gashes on each slice, not too deep.
  2. Take water in a bowl and add salt to it. Soak the potatoes slices for an hour.
  3. Drain the potato slices and set them out on a kitchen towel to dry.
  4. Heat oil in a skillet and drop in a few potato slices and fry them for a minute on high heat.
  5. Turn the heat to low and cover the skillet with a lid. Fry the potatoes for 2-3 minutes.
  6. Remove them on a paper towel.
  7. When they are cool enough to handle, gently press each aloo tuk between your palms to flatten them a bit.
  8. Reheat the oil and add the aloo tuk back to the hot oil. Turn the heat to medium and fry the potatoes for another 4-5 minutes till they turn golden and crispy.
  9. Remove the aloo tuk in another skillet.
  10. Arrange the aloo tuk in a single layer. Turn the heat on. Sprinkle red chili powder, turmeric, coriander powder, and amchur/dry mango powder. Adjust the salt.
  11. Toss well and sprinkle some chopped coriander leaves. Aloo tuk is ready. Serve hot as a snack or a side with dal rice.
Recipe by at