Sindhi Aloo Tuk Recipe / Aloo Took Recipe with step-by-step pics and a lot of tips. This is a simple, addictive and quick snack from the Sindhi cuisine. From kids to elders, everyone loves this snack, if preparing for fasting or Navaratri vrat, replace salt with rock salt / sendha namak. It even pairs very well as a sidedish with curd rice, veg biryani or with sambar rice too. If you are preparing this snack for any parties, you can even fry the potatoes once, refrigerate it and refry it again, toss with spice powders and serve it hot! hot! This the best ever crispiest and tastiest potato snack that I have tasted till now.
Check my other Aloo / Potato Recipes like
Aloo Took Recipe
Sindhi Aloo Tuk Recipe | Aloo Took Recipe
Equipment
- Stovetop
Ingredients
- 4 Medium Potato / Aloo
- ¼ tsp Turmeric Powder
- 1 tsp Chilli Powder
- ½ tsp Coriander Powder
- ½ tsp Jeera Powder
- ½ tsp Amchur Powder
- Salt As Required
- Oil For Deep Frying
Instructions
- First, measure and keep all the ingredients ready. Then, peel the skin of the potatoes, rinse well and keep immersed in water till use.
- Slice it into rounds or vertically like finger chips into a medium thickness (not thin like potato chips). Again, keep immersed in water for 10 minutes with a little salt added.
- Wipe it with a kitchen cloth, so there will be no moisture content. Heat oil in a pan / kadai, drop the sliced potatoes in batches.
- Fry it in medium flame, till soft / tender. Drain it in a kitchen towel.
- Place a kitchen tissue or ladle over the fried potatoes and gently press it, to remove the excess oil. If using kitchen tissue, don't press hard as the tissue sticks to the potatoes. Heat the oil, keep it in high flame and fry the potatoes again, till crispy.
- Transfer the fried potatoes to a bowl. When it is warm itself, sprinkle turmeric powder, chilli powder, coriander powder, jeera powder, amchur powder and required salt. Toss everything well so the spice powders stick to the potatoes. Enjoy this Aloo Took Recipe with Chaat Chutney.
Notes
Tips for Aloo Took Recipe
- Always slice the potatoes to medium thickness not thin like potato chips.
- I sliced the potatoes into circular shape, you can even slice vertically like finger chips.
- First time frying: do fry in medium flame, till the potatoes becomes soft or tender.
- Second time frying: do fry in high flame, till the potatoes turn crispier.
- Before frying for the second time, press the potatoes with a ladle or tissue paper to remove excess oil.
- If preparing for fasting / vrat, replace salt with rock salt / sendha namak.
- Adjust spice powders as per spice level and taste preferred for this Aloo Took Recipe.
- Always add the spice powders when the potatoes are warm itself, so it coats well.
- You can even fry the potatoes once and refrigerate. Re-fry again and toss with spice powders, just before serving.
Sindhi Aloo Tuk
Method for Sindhi Aloo Tuk Recipe
1. First, measure and keep all the ingredients ready. Then, peel the skin of the potatoes, rinse well and keep immersed in water till use.
2. Slice it into rounds or vertically like finger chips into a medium thickness (not thin like potato chips). Again, keep immersed in water for 10 minutes with a little salt added.
3. Wipe it with a kitchen cloth, so there will be no moisture content. Heat oil in a pan / kadai, drop the sliced potatoes in batches.
4. Fry it in medium flame, till soft / tender. Drain it in a kitchen towel.
5. Place a kitchen tissue or ladle over the fried potatoes and gently press it, to remove the excess oil. If using kitchen tissue, don’t press hard as the tissue sticks to the potatoes. Heat the oil, keep it in high flame and fry the potatoes again, till crispy.
6. Transfer the fried potatoes to a bowl. When it is warm itself, sprinkle turmeric powder, chilli powder, coriander powder, jeera powder, amchur powder and required salt. Toss everything well so the spice powders stick to the potatoes.
Enjoy this Aloo Took Recipe with Chaat Chutney.
Potato Tuk Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Lovely recipe