The spicy potatoes of Sindh
Aloo Tuk is easy to make savoury and is from the traditional cookbooks of the Sindh. It is one of the most famous delicacies in the Sindhi platter and an accurate hot snack for your monsoon evenings.
To make aloo tuk, we boil the potatoes and make them into circular mash disc. Before and after this procedure, we fry the potatoes. Once we get the blank patties, we toss them in desi ground spices and serve them piping hot!
Now let us have a look at how to make this warm and comforting snack!
A quick summary of the aloo tuk recipe
Firstly for the aloo tuk, take 6 medium raw potatoes and cut them into halves. Do not use baby potatoes for this recipe. Then soak these potatoes in a bowl of saltwater for 15 minutes. Secondly, fry these little salty potatoes in oil and keep them aside. Then take each piece and flatten them into circular discs. Fry these discs until they turn golden brown.
For the masala of aloo tuk, add 2 tsp of oil in a pan. To this, add the spices like a tsp of chilli powder and coriander powder. Then add 1/2 a tsp of turmeric powder and a little amount of amchoor powder to balance the spices and enhance the taste. Finally, place the fried potato discs in the spice pan and add a tsp of salt.
Toss the potato discs to blend with the spices and infuse the flavours. When done, serve them piping hot!
Other monsoon snack varieties that make your day!
It is heavily raining outside, and you crave an amazing platter of hot savouries like a plate of aloo tuk with your cup of tea or coffee. Feeling warm, isn’t it? Now it is time to make some in your kitchen for these monsoon cravings!
Here are some recipes like aloo tuk, with some perfect spicing and crispness!
Pav bhaji– A buttery pav bread and a spicy potato peas bhaji is all we need to satisfy your monsoon cravings!
Chilli cheese toast– Another one for the perfect weather is a spicy chilli toast with juicy cheese dressing and baked to the finest!
Veg seekh kebab– A royal and elite Nawabi delicacy with the perfect amount of masala and savoury will save your day!
Ring samosas– Crispy and crunchy samosas in a ring shape with tasty potato fillings are the ring samosas.
Veg cutlet– The classic snack of semi-crispy crusts with the patty getting soft inside, thanks to the mashed and spiced potatoes!
Pro tips to make your aloo tuk more crispy!
- Firstly, while soaking the potatoes for the aloo tuk, make sure the water is not too salty. Just add a tsp of salt. This will help in removing extra starch.
- Secondly, do not cook the potatoes and make them mashy. Sometimes, shaping the mashed potatoes into circular discs might look perfect, but making aloo tuk involves frying. This may result in distortion in the shape of the tuk.
- You can also adjust the input of spices according to your spice level.
- Do not over fry the potatoes in the first frying, only fry until you can easily insert the fork inside. Remember that they will cook with the heat when you take them out.
- You can garnish the aloo tuk with the tadka of curry leaves and urad dal.
- Also, aloo tuk makes a great side of appetizer or the curry category for mains like curd rice, lemon rice or bisibele bath!
A small video to brief the recipe of aloo tuk!
Here’s the printable recipe card
- Potatoes Aloo, 6, medium, raw
- 2 tsp Salt
- Water To soak
- 2 tsp oil
- 1 tsp Chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Amchoor powder Dry mango powder
- 1/3 tsp Garam masala
- To start with, take 6 medium raw potatoes.
- Cut them into two halves. Then take a bowl of water and add a teaspoon of salt to that.
- In this bowl of saltwater, add the potatoes and soak them for 15 minutes.
- Now fry these potatoes in a pan of oil under high flame. Check for the softness factor by piercing it with a fork. It should pierce through easily.
- Then take each of the potato pieces and flatten them into a circular shape using a plate or a bowl base.
- Now fry the potato discs again in oil under high flame till they become golden brown.
- Take a pan and add a teaspoon of oil.
- It is time to add the spices! Add a teaspoon of chilli powder, 1/2 a teaspoon of turmeric powder and 2 teaspoons of coriander powder.
- Continue adding other spices like a teaspoon of amchoor powder and 1/3rd teaspoon of garam masala.
- To this, add the fried potato discs and finally dress the dish with a teaspoon of salt.
- Toss the ingredients and let the spices blend well with the potato discs. When done, serve them piping hot!
The detailed step by step recipe with images
- Firstly, take 6 potatoes that are medium in size and raw.
- Cut them into two halves and soak them in a bowl of water with a tsp of salt. Let it soak for 15 minutes.
- Now fry these potatoes in a pan of oil under high flame. Check for the softness of the potatoes.
- If we pierce the potato with a fork, it should go in through easily.
- Following this, flatten all the fried potatoes into circular discs of little thickness using a plate or a bowl base.
- Fry the discs again in high flame. Collect and keep them aside.
- Secondly, to prepare the curry part of the aloo tuk, take a pan and add 2 tsp of oil to that.
- Keep the pan in a medium flame. To this, add a tsp of chilli powder with 1/2 a tsp of turmeric powder.
- Following this, add 2tsp of coriander powder, a tsp of amchoor powder and 1/3 tsp of garam masala.
- Mix and saute all the spices well in the oil for a few seconds. Dry toss them.
- Then add the fried potato discs to the spice pan and toss them together. Let the spices blend and stick onto the potato discs.
- Your aloo tuk is ready! Serve them piping hot!