Aloo Tuk is a popular Sindhi snack of crispy, fried and spiced potato slices. This is not just your ordinary potato fries. These are truly crispy as the potatoes are fried twice and then seasoned with bold spices. The end result is crunchy, crispy, tangy, salty and spicy potato slices that make for a good side or a snack. If you love potatoes then you should surely try this recipe. Gluten-free and vegan recipe.
I remember having aloo tuk for the first time in Kailash Parbat restaurant in Mumbai. This restaurant specialize in Sindhi cuisine. They had done this dish so well. The potatoes were fried to perfection with the correct amount of spices added to them.
This dish is easy to prepare. But make sure to cut the potato slices neither too thick nor thin. The recipe is easy to customize. I make it slightly spicy but cut down on the red chili powder to reduce the heat.
It can be served as a snack or a side dish with Sindhi main course or meal. It also pairs well as an evening snack with a cup of hot Ginger Tea. It tastes delicious and is an ideal snack to make during monsoon. Kids will also love them.
Note: If making aloo tuk for religious fast or vrat, then add rock salt (sendha namak).
How to make Aloo Tuk
1. Peel 4 medium sized potatoes.
2. Rinse the potatoes in running water.
3. Wipe them dry with a kitchen napkin.
4. Now you can cut the potatoes in slightly thick rounds or cut it vertically into wedges. The ones I had in Kailash Parbat restaurant were cut into wedges.
Ensure that you don’t cut the slices too thin as then they will taste like Potato Wafers. Here we are looking for crispiness on the outside and a soft tender texture from inside like French Fries.
If you cut them too thick then they can be undercooked from inside.
5. Take the sliced potatoes in a dish or bowl. Now rub ½ teaspoon regular salt or as required on the sliced potatoes.
You can also use edible rock salt or black salt as required. If making aloo tuk for Religious fast or vrat, then add edible rock salt (sendha namak) instead of regular salt.
Note that before you mix the salt with potatoes, heat oil in a kadai or wok or frying pan. As soon as you mix the potatoes with the salt they have to be added to the medium hot oil.
If you keep them resting then potatoes will release water and will not become as crispy as you want.
6. Toss and mix them well with the salt.
Making aloo tuk
7. Heat oil in a kadai or pan. When the oil becomes medium hot then add the potato slices in the oil. Deep fry them on medium heat..
You can use any neutral flavored oil.
8. When they are slightly cooked and tender (or half fried) remove them from oil with a slotted spoon draining extra oil back to the pan.
You don’t need to cook them completely. Just fry them till the edges are light golden as shown in the photo below. Fry the remaining potato slices in batches.
9. Remove on a plate or kitchen paper towels. Then slightly flatten or press them with the back of a ladle or spoon.
10. Now again deep fry them in medium hot oil.
11. In the second round, fry until the potato slices are crisp and golden brown. Turn them as needed for a couple of times. This way do the double frying in batches.
12. Remove the fried potato slices on a clean kitchen paper towel, so that the extra oil gets absorbed.
13. Then place the fried potato slices in a bowl. They should be hot when you place them in the bowl.
14. Now add following spice powders:
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder (swap with cayenne pepper or paprika)
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin seed powder (ground cumin)
- ½ teaspoon dry mango powder (amchur powder)
16. Toss and mix all the ground spice powders very well with the fried potato slices. You can increase or decrease the quantity of the ground spice powders as per your taste.
Check the taste and add more salt if required.
17. Serve Aloo tuk straight away hot or warm with Mint chutney or Tomato sauce. You could also have it as is like a finger snack.
This dish is a good accompaniment or side dish with North Indian meal or Sindhi meal. It also tastes good when served with some piping hot dal and steamed rice or a kadhi and rice.
If you are looking for potato recipes then I suggest following recipes:
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Aloo Tuk Recipe (Sindhi Style)
Ingredients
- 4 potatoes – medium sized
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder (swap with paprika or cayenne pepper)
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon dry mango powder (amchur powder)
- ½ teaspoon salt or edible rock salt or black salt – for rubbing on potatoes
- oil as required for deep frying potatoes
- salt as required for sprinkling on the fried potato slices
Instructions
Preparation
- Peel 4 medium sized potatoes.
- Then rinse the potatoes in running water and wipe them dry with a kitchen napkin.
- Now you can cut the potatoes in slightly thick rounds or cut it vertically into wedges. Don't make them too thin or too thick.
Making aloo tuk
- Heat oil in a kadai or work before you mix salt with the potato slices in the next step mentioned below.
- Now rub salt on the chopped potato slices. if making aloo tuk for religious fast or vrat, then add rock salt (sendha namak) instead of regular salt.
- Toss them well and deep fry them in hot oil on medium heat, till they are slightly cooked and tender (or half cooked). The edges should become light golden. Fry the potatoes in batches.
- Remove them from oil and place them on kitchen paper towels. Slightly flatten or press them with a the back of a ladle or spoon.
- Now fry the half cooked potato slices in medium hot oil for the second time. Turn over as needed and fry till they are crisp and golden brown. This way do the second frying in batches.
- Remove them on a clean tissue paper so that the extra oil gets absorbed.
- Place the fried potato slices in a bowl. Add them to the bowl when they are still hot.
- Add all the spice powders mentioned above on the fried potato slices. Check the taste and add some salt if required.
- You can increase or decrease the quantity of the spice powders as per your taste. Toss and mix well.
- Serve aloo tuk hot as is or pair it with mint chutney or tomato ketchup or coriander chutney.
- It also goes as a good accompaniment or side dish with dal-rice combo or curd curry-rice combo.
Notes
- If making aloo tuk for religious fast or vrat, then add rock salt (sendha namak) instead of regular salt.
- Swap dry mango powder with some lemon juice for that tangy taste.
- You can alter the amount of ground spices according to your taste buds. We prefer a slightly spicy taste. If you are intolerant to spicy food then reduce or skip the red chili powder.
- You can garnish with either fresh coriander leaves or mint leaves. However it is optional.
- These taste best when eaten hot. So don’t serve them cold or at room temperature.
- The recipe can be scaled.
Nutrition Info (Approximate Values)
Aloo Tuk recipe from the blog archives first published on February 2010.
