Sindhi aloo tuk

SINDHI ALOO TUK / TUK PATATA / DOUBLE FRIED POTATOES

Recipe courtesy – Disha Lahori & Mina Ahuja

INGREDIENTS

• Big potato – 4
• Oil to deep fry
• Salt to taste
• Red chilli pwdr + coriander pwdr + chaat masala / amchur pwdr as required

PREPARATION

1. Peel the potato and slice it into thick roundels of almost 1” inch thickness as shown in pic .
2. Sprinkle salt all over and rub with clean hands .
3. Keep aside just for 2 minutes.

METHOD

Heat oil in a pan on medium flame.

Once the oil is hot , lower the flame to medium low and slide in the potatoes.

Fry on low flame so that the potato is cooked well from inside  and also the colour doesn’t change .

For me it took 8 – 10 mins on low flame .

*Cooking time depends on the thickness of the potato .

Once done , drain the excess oil and keep it on an absorbent paper .

Keep aside for few minutes.

Now press it gently to flatten it either using your palms or spatula .

*While pressing don’t keep the potato on tissue or absorbent paper .

Don’t press it to hard else it will break – you have to gently flatten it .

Again heat oil ,and slide in the flattened potatoes and fry on medium flame till crisp .Colour should not change . It should be light golden and not brown.

Once done remove on absorbent paper .

Arrange the crispy potato on plate and sprinkle the red chilli pwdr + coriander pwdr + chaat masala pwdr,

Serve immediately .

Goes well with sindhi kadhi chawal or bugha chawal.

VARIATIONS

1. You can boil the potatoes first instead of frying the first time .
2. You can use baby potatoes with or without skin for same recipe .
3. Instead of deep frying the second time ,you can just roast it on a hot pan without oil.You can also roast it in oven .
4. Instead of sprinkling masala pwdrs , you can serve these crispy potatoes topped with salsa.
5. If the potatoes brown while frying ,it will have burnt taste.
6. Give a twist ,instead of sprinkling Indian masalas ,sprinkle mixed herbs /oregano / chilli flakes .

NOTES

1. You can sprinkle spice pwdrs of your taste like amchur pwdr / garam masala pwdr etc.
2. Same recipe can be tried with arbi /raw banana.
3. The second frying can be done at the time of serving.
4. Don’t press the aloo on the tissue paper ,else the paper will stick to it.

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