Aloo Tuk, Sindhi Aloo Tuk Recipe
by Tarla Dalal
aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with 17 amazing images.
This aloo tuk starter is a traditional Sindhi aloo tuk delicacy, made of baby potatoes. Deep-fried and flattened baby potatoes are tossed with a simple yet effective masala prepared with readily available ingredients.
The Aloo Tuk can be served at lunch with tomato curry, or as an evening snack with a hot cup of tea! traditional Sindhi aloo tuk is often made for the beginning of a Sindhi wedding ceremony and before Ganesh pooja. The key is that aloo tuk recipe has no onion and garlic.
Some people make aloo tuk with thick slices of potatoes fried and other with baby potatoes with their skin on and slightly mashed. Sindhi tuk is extremely quick and easy to make. All you need to do is par boil baby potatoes in salted water, drain and keep aside. Further, deep fry them until crisp and brown. Next, press each fried potato between your palms and flatten them and deep fry again.
Further, prepare a masala using dried mango powder, red chili powder, salt and pepper, mix well and sprinkle the masala immediately on the deep fried potatoes as it will stick the potatoes better and toss well. Do not cover the potatoes as it might lose its crispiness due to steam!! Serve Sindhi aloo tuk hot.
Aloo tuk takes me back to my childhood where I was invited at a Sindhi friends house for dinner and since then it has been my go to snack. Aloo tuk with kadhi chawal was like a Bollywood chartbuster!!
Enjoy aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with detailed step by step recipe photos and video below.
Aloo Tuk, Sindhi Aloo Tuk Recipe recipe - How to make Aloo Tuk, Sindhi Aloo Tuk Recipe
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Aloo Tuk
2 1/2 cups baby potatoes
oil for deep-frying
To Be Mixed Together For The Masala Powder
1 tsp dried mango powder (amchur)
3/4 tsp chilli powder
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
For aloo tuk
- For aloo tuk
- To make {span class="bold1"}aloo tuk{/span}, wash the baby potatoes very well and parboil them in enough salted water. Drain and keep aside.
- Heat the oil in a deep non-stick pan on a medium flame and deep-fry the potatoes till they turn crisp and light brown in colour. Drain on an absorbent paper and allow them to cool for a while.
- Press each deep-fried potato between the palms of your hands to flatten them and deep-fry again in the same hot oil on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Transfer the {span class="bold1"}aloo tuk{/span} into a deep bowl, add the masala powder and toss well. Serve the {span class="bold1"}aloo tuk{/span} immediately.
Aloo Tuk Video by Tarla Dalal
Preparation for aloo tuk
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To prepare aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | place the baby potatoes in a deep bowl.
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Add enough water.
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Scrub them well to remove dirt.
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Place them in a pressure cooker.
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Add little salt.
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Add enough water.
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Pressure cook for 3 whistles.
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Drain using a strainer and keep aside.
To Be Mixed Together For The Masala Powder
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To make a masala powder to sprinkle over aloo tuk | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | in a bowl take dried mango powder. We have made use of homemade amchoor powder made using this detailed recipe with step by step images of Dry Mango Powder.
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Add chilli powder as per the spice level you like.
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Add salt to taste.
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Add freshly ground black pepper.
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Mix well and our spice mix to toss aloo tuk | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | is ready!
How to make aloo tuk
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To make aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | heat the oil in a deep non-stick pan on a medium flame.
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Add the potatoes carefully and fry them.
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Deep-fry till they turn crisp and light brown in colour. No need to fry the potato slices for a long time in the first time. You can deep fry to change its colour the second time when you are frying. Fry the potatoes on medium-low heat for the first time so that they are cooked till inside and the next one would be flash frying to make them crispy.
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Drain on an absorbent paper and allow them to cool for a while. If you are not serving Aloo Tuk immediately, fry them once and keep aside. Keep the spice mixture ready. Once you are ready to serve, do the second frying and serve immediately.
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Press a deep-fried potato between the palms of your hands to flatten them. You can even make use of kitchen towel or potato masher to flatten the potatoes.
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Similarly, flatten all the deep-fried potatoes.
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Deep-fry Sindhi Took again in the same hot oil on a medium flame till they turn golden brown in colour from all the sides.
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Drain took patata on an absorbent paper.
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Transfer aloo took into a deep bowl.
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Add the prepared masala powder on Sindhi tuk. Sprinkle the masala immediately after removing from oil so, it sticks to the potatoes better.
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Toss well and aloo tuk | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | is ready. Do not cover them with a lid or else steam will form and the potatoes will lose their crispiness.
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Serve traditional aloo tuk immediately as an accompaniment to your regular meal. Herbed Baby Potatoes with Garlic Mayo Dip, Mexican Style Baby Poatoes and Dill Baby Poataoes are some other side dishes that you can prepare using baby potatoes.
| Energy | 299 cal |
| Protein | 2.5 g |
| Carbohydrates | 34.8 g |
| Fiber | 2.6 g |
| Fat | 16.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 187 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.8 mg |
| Vitamin C | 26.3 mg |
| Folic Acid | 26.2 mcg |
| Calcium | 15.4 mg |
| Iron | 0.7 mg |
| Magnesium | 46.2 mg |
| Phosphorus | 61.6 mg |
| Sodium | 16.9 mg |
| Potassium | 380.4 mg |
| Zinc | 0.8 mg |
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This Sindhi starter is just so tasty and chatpatta, the combination of crispy deep-fried potatoes along with all masalas makes this recipe a super hit.