aloo tuk recipe | tuk patata | how to make sindhi aloo tuk
Indian snacks with fried potato are everyone’s favorite. There is a hint of comfort in every bite that even the fanciest foods can’t compare to. Be it the aloo bonda from the South or samosa from the North, each potato-based snack holds a special place in the hearts of the Indian foodies. As a tribute to the humble tuber, I am sharing the recipe of Aloo Tuk that’s on the top of my list of must-have vegetarian snacks made with fried potatoes.
There are some recipes that will remain etched on your heart forever. They are a reminiscence of the favorite times of your life. For me, it has to be the aloo tuk recipe for it reminds me of my amazing childhood and my Mom’s kid-friendly culinary delights. My Mom makes the best Aloo Tuk ever and this is her recipe that I wish to share with you. It’s one of the simplest potato recipes that you can whip up in no time.
Aloo Tuk or Tuk Patata is a Sindhi recipe of crispy, deep fried potatoes that are seasoned to perfection with Indian masalas. The potatoes have a characteristic crisscross design on one side and a crispy exterior that makes way for the warmth and softness packed within. Besides, the seasoning ingredients are fairly straightforward; something that you would find in an Indian kitchen at all times. Feel free to adjust the chili to suit your preference.
serving suggestions for aloo tuk
Since I have grown up savoring aloo tuk with piping hot dal and rice, I would recommend you try this combination. Otherwise, you could have it as a snack, with either some green chutney or Indian chai tea. Aloo tuk taste best while they are still hot. So just grab a plateful of freshly made tuks and dig in right away.
If you are someone like me who loves to gorge on freshly made homemade snacks, check out my other recipes – Potato Wedges, French Fries, Masala Fries, Potato Sweet Corn Patty.
how to make sindhi aloo tuk
- 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
- Peel the potatoes and cut them into ½-inch slices. Make crisscross gashes on each slice, not too deep.
- Take water in a bowl and add salt to it. Soak the potatoes slices for an hour.
- Drain the potato slices and set them out on a kitchen towel to dry.
- Heat oil in a skillet and drop in a few potato slices and fry them for a minute on high heat.
- Turn the heat to low and cover the skillet with a lid. Fry the potatoes for 2-3 minutes.
- Remove them on a paper towel.
- When they are cool enough to handle, gently press each aloo tuk between your palms to flatten them a bit.
- 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.
- Remove the aloo tuk in another skillet.
- 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.
- Toss well and sprinkle some chopped coriander leaves. Aloo tuk is ready. Serve hot as a snack or a side with dal rice.
aloo tuk recipe with step by step pictures below
Pick medium, round potatoes. Also, take the spices out on a plate.
Peel the potatoes and cut them into ½-inch slices. Make crisscross gashes on each slice, not too deep.
Take 4 cups of water in a bowl and add 2 tbsp salt to it. Soak the potatoes slices for an hour.
When the time’s up, drain the potato slices and set them out on a kitchen towel to dry.
Heat sufficient oil in a skillet and drop in a few potato slices and fry them for a minute on high heat.
Turn the heat to low and cover the skillet with a lid. Fry the potatoes for 2-3 minutes.
Remove the aloo tuk on a paper towel.
When they are cool enough to handle, gently press each potato slice between your palms to flatten them a bit.
Heat the oil and add the potato slices 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.
Remove the aloo tuk slices in another skillet.
Arrange the aloo tuk slices in a single layer because you want them to be seasoned evenly. Turn the heat on. Sprinkle 1/4 tsp turmeric, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp amchur/dry mango powder. Adjust the salt.
Finally, toss well and sprinkle some chopped coriander leaves on the aloo tuk slices.
Aloo tuk is ready. Serve hot as a snack or a side with dal rice.