Master The Art Of Making Spicy Aloo Tuk At Home Try Today

Aloo Tuk is a crispy, flavorful Sindhi dish made from parboiled, smashed potatoes that are deep-fried and seasoned with spices. It can be enjoyed as a snack or side dish and garnished with chaat masala and coriander. This dish is known for its perfect balance of crunch and spice.

Aloo Tuk is a popular Sindhi snack made from parboiled and slightly smashed potatoes that are deep-fried to a golden crisp. After frying, the potatoes are seasoned with a mix of turmeric, red chili, coriander, cumin, amchur, and salt for a burst of flavors. The key to its crispiness lies in smashing the potatoes slightly before frying. It is a versatile dish that can be served as a snack, side dish, or even with dal and rice. For extra flavor, chaat masala and fresh coriander leaves can be added as a garnish. Aloo Tuk offers a perfect blend of textures and spices, making it a delicious treat.

Ingredients:

• 4 medium-sized potatoes
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp amchur (dry mango powder)
• Salt to taste
• Oil for frying
• Chaat masala (optional)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Potatoes:

• Wash the potatoes thoroughly. Peel the potatoes, if desired, and cut them into thick round slices or quarters, depending on your preference.
• Place the potato slices in a bowl of water to prevent them from browning.

2. Boil the Potatoes:

• Bring a large pot of salted water to a boil. Add the potato slices and parboil them for about 5-7 minutes, until they are partially cooked but still firm.
• Drain the potatoes and allow them to cool slightly. This step is crucial to ensure the potatoes don't break apart while frying.

3. Smash the Potatoes:

• Once the potatoes are cool enough to handle, gently press each piece with your hand or the back of a spoon to flatten them slightly. Be careful not to mash them completely; you just want to create a rough surface to achieve the desired crispiness when frying.

4. Fry the Potatoes:

• Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, carefully slide the smashed potatoes into the oil.
• Fry the potatoes in batches, ensuring not to overcrowd the pan.
• Cook until they are golden brown and crispy on both sides. This should take about 4-5 minutes per batch.
• Use a slotted spoon to remove the fried potatoes from the oil and drain them on paper towels to remove excess oil.

5. Season the Potatoes:

• In a large mixing bowl, combine the turmeric powder, red chili powder, coriander powder, cumin powder, amchur, and salt. Toss the hot fried potatoes in the spice mix until they are evenly coated. The residual heat from the potatoes will help the spices adhere well.

6. Optional Garnish:

• For an extra burst of flavor, you can sprinkle some chaat masala over the potatoes. Garnish with freshly chopped coriander leaves.

7. Serve:

• Serve the Aloo Tuk hot as a snack or a side dish with your favorite Indian meal. They pair particularly well with dal and rice or can be enjoyed with a side of mint chutney or ketchup.