By Ujjainee Roy
October 9, 2024
Sindhi Aloo Tuk is a beloved dish from the Sindhi community known for its crispiness and spicy flavor. These double-fried potato wedges are simple yet incredibly delicious. Traditionally, Aloo Tuk is made by smashing boiled or parboiled potatoes and frying them twice to achieve a crispy texture. They are then tossed in spices like red chili powder, cumin, and coriander, which make them irresistibly flavorful
– 4 medium-sized potatoes – Oil for frying – 1 tsp red chili powder – 1 tsp cumin powder – 1 tsp coriander powder – 1/2 tsp amchur (dry mango powder) – Salt to taste – Fresh coriander for garnish (optional)
Peel and wash the potatoes. Slice them into thick, round discs or wedges, about 1/2 inch thick. You can also keep the skin on for extra texture if preferred. Heat oil in a deep frying pan on medium heat.
Peel and wash the potatoes. Slice them into thick, round discs or wedges, about 1/2 inch thick. You can also keep the skin on for extra texture if preferred. Heat oil in a deep frying pan on medium heat.
Once the oil is hot, fry the potato slices until they are just cooked but not fully crispy, about 5-7 minutes. Remove and place them on a paper towel to drain excess oil.
Once the potatoes have cooled slightly, gently press each slice with the back of a flat spoon or a potato masher. Be careful not to break them entirely; just flatten them slightly.
Increase the heat of the oil and fry the smashed potatoes again, this time until they turn golden brown and crispy. Remove and drain on paper towels. In a bowl, mix red chili powder, cumin powder, coriander powder, amchur, and salt. Toss the crispy potatoes in this spice mix while they are still hot, so the spices adhere well.
Garnish with fresh coriander and serve hot. Sindhi Aloo Tuk is delicious on its own or as a side dish with rice, dal, or Sindhi curry.