Ever wondered how simple potatoes can transform into the crispiest snack that’s perfect with your evening chai?
Meet Aloo Tuk, the Sindhi street‑food star—twice‑fried, masala‑kissed potato slices that are impossibly crunchy on the outside and tender within. It’s great as a tea‑time snack or a side dish with your favorite curry.
Let’s dive in and make these golden, crispy wedges together!
Why Aloo Tuk Rocks
- Double‑Fry Magic: The first fry cooks the slice through, the second fry adds that irresistible crisp.
- Flavor Burst: A special spice blend—cumin, coriander, amchur—gives tart, earthy, and warm notes.
- No Onion, No Garlic: Ideal for fasting days or when you want a pure, vibrant potato snack.
- Tea‑Time Winner: Balances a hot cup of chai or coffee with spicy, savory goodness.
Ingredients Breakdown
- Potatoes: The starchy canvas—holds spice and crisps up beautifully.
- Turmeric: Adds color, mild earthiness, and anti‑inflammatory benefits.
- Kashmiri Chili Powder: Deep red hue with moderate heat.
- Coriander & Cumin Powder: Nutty, citrusy undertones that brighten the spice mix.
- Amchur (Dry Mango) Powder: Tangy lift that cuts through the oiliness.
- Black Pepper: Warm spice that enhances overall complexity.
How It Comes Together
First, slice the potatoes about 1 cm thick and soak in salted water to draw out excess starch. After drying each slice well, deep‑fry them until just cooked through—you’ll see steam escape when pierced. Remove and let them rest so the interior sets.
Next, gently flatten each slice with a glass or flat vessel. This creates the signature “tuk” shape that fries up extra crispy. Fry again until golden and crunchy all over.
While they rest, whisk together the spice mix: salt, Kashmiri chili, turmeric, coriander, cumin, black pepper, and amchur. Toss the hot potatoes in this masala so every nook is coated with flavor.
💡 Pro Tip: Soak cut slices in salt water and pat them fully dry—this removes surface starch and ensures a shatter‑crisp fry.
What Goes Along
- Hot Chai or Coffee: The classic pairing—steamy, soothing, and perfect for dunking.
- Green Chutney: Fresh mint‑coriander dip to balance the spice.
- Tomato Ketchup: A sweet‑tangy contrast that kids love.
How to Serve
Put the Aloo Tuk on a platter, garnish with a few curry leaves or chopped coriander if you like. Serve immediately to preserve that first‑bite crunch.
Packing & Leftovers
- Snack Box: Pack cooled, crisp slices in an airtight container—stays crunchy for hours.
- Reheat: A quick flash in a hot skillet revives the crisp if they soften.
Perfect for Parties & Bulk Prep
- Scale Easily: Double the potatoes and spices to feed a crowd.
- Keep Warm: Use a low oven (100 °C) to keep them crisp until serving.
This Aloo Tuk recipe proves that with a couple of simple steps and the right spice mix, everyday potatoes become a show‑stopping snack. Try it tonight—and watch them disappear!
Aloo Tuk
Description
Sindhi Aloo Tuk is a classic fried potato dish from Sindhi cuisine, known for its crispy texture and bold, tangy spice mix. Thick potato slices are first parboiled in hot oil, gently flattened, then fried again until golden and crunchy. A flavorful blend of Kashmiri chilli, amchur, cumin, and other spices is tossed over the hot potatoes, giving them a spicy kick and irresistible aroma. It’s a simple, no-fuss recipe that turns everyday potatoes into a delicious snack or side dish. Whether you're serving it with dal-rice or enjoying it with a hot cup of chai, Aloo Tuk is bound to become a favorite.
Ingredients
Instructions
Prep Work
-
Wash, peel and slice potatoes
Wash the potatoes well, peel off the skin and slice them about 1 cm thick.
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Soak slices in salt water
Drop the slices into salted water to remove excess starch.
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Drain and pat dry
Strain the water, then spread slices on a towel or paper towel and pat completely dry.
Method
-
First fry
Pour oil into a wide pan, heat until shimmering. Gently add potato slices and fry until 80–90% cooked (test with a knife).
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Mash slices gently
Remove slices; place them individually on a tray. Press each gently with a glass or flat vessel to slightly mash.
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Second fry
Return the pressed slices to the hot oil and fry until golden‑brown and crispy all over. Remove and drain on paper towels.
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Mix the spice blend
In a small bowl, stir together salt, chilli powder, turmeric, coriander, cumin, pepper and amchur until evenly combined.
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Toss with spices
Transfer hot potatoes to a serving bowl, sprinkle the spice mix over them and toss gently to coat each piece well. -
Serve
Plate up your crispy aloo tuk and enjoy it hot with a cup of chai or coffee.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Sodium 500mg21%
- Potassium 620mg18%
- Total Carbohydrate 60g20%
- Dietary Fiber 6g24%
- Sugars 1g
- Protein 4g8%
- Vitamin C 25 mg
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
