Potato tuk (aloo tuk) is from Sindhi cuisine. Potato tuk is made by frying potato twice till they are crispy and golden brown in colour, then they are seasoned with spices.
- Medium sized Potatoes – 4
- Salt – to taste
- Turmeric powder – ¼ tsp
- Coriander Powder – ½ tsp
- Dry mango powder – ½ tsp
- Powdered Fennel Seeds – ½ tsp
- Red Chilli Powder – ¼ tsp
- Oil – for deep frying
- In a bowl add turmeric powder, coriander powder, dry mango powder, powdered fennel seeds, red chilli powder and mix well. Keep aside.
- Peel and cut the potatoes into 4 slices horizontally.
- Make criss-cross mark slightly or prick with fork on both the sides.
- Add these potato pieces to salt water for half an hour or so.
- Drain and let them dry a little.
- Heat oil in a kadai, deep fry them on high heat for 30-40 seconds, then lower the heat and cover with a lid till potatoes are almost cooked. Drain on absorbent paper.
- Now press them slightly between your palm and a flat surface(like rolling board). Don’t mash them.
- Just before serving, fry them again in hot oil on medium heat, till golden brown in colour and crisp.
- Now roll the potatoes in the dry masala and keep in the serving dish.
- Crispy potato tuk are ready to be served.