Aloo Tuk Recipe Sindhi Tuk Whiskaffair

on Apr 06, 2023, Updated Dec 07, 2023 If you like Sindhi dishes, try Sindhi Koki and Sindhi Kadhi too.

About Aloo Tuk

Sindhi Aloo Tuk is a popular Sindhi dish made with potatoes. The potatoes are deep-fried until golden brown and crispy, then seasoned with a blend of spices that typically include cumin, coriander, turmeric, and red chili powder. The dish has a crispy texture on the outside and a soft and fluffy texture on the inside. I had it for the first time at a Sindhi friend’s house, along with Sindhi Kadhi, Rice, and Sai Bhaji. It was a heartwarming meal. She told me they also serve it as a snack with chai and chutney. Aloo Tuk recipe is vegan and gluten-free and can be easily doubled or tripled. If scaling the recipe, fry the aloo in batches to ensure they turn crisp.

Serving Suggestions

Aloo Tuk is traditionally served with Sindhi Kadhi and Steamed Rice. In Sindhi households, they are also served as a tea time snack with a cup of masala chai. Waxy or starchy potatoes like Russet or Yukon Gold are preferred for making Aloo Took. These potatoes have the right texture to achieve the desired crispiness. If not available, use any easily available potatoes. Spice Powders – You will need coriander powder, turmeric powder, red chili powder, dry mango powder (amchoor), cumin powder, and salt. You will need oil to fry the potatoes.

¼ tsp coriander powder ⅛ tsp turmeric powder ¼ tsp red chili powder ¼ tsp dry mango powder ¼ tsp roasted cumin powder ¼ tsp salt

Add the potatoes to a water-filled bowl and 2 teaspoon of salt and let them sit for 10 minutes. Drain the water. Heat 2-3 cups of oil in a pan over high heat. Once the oil is hot, add ½ of the potatoes and fry for 2 minutes. Reduce the heat to medium-low. Fry for 4-5 minutes or until potatoes are cooked through. Drain the potatoes in a bowl. Fry the remaining half. Press the potatoes gently using a potato masher. Increase the heat to high and let the oil heat up very nicely. Drop half of the potatoes again in the hot oil and fry until crispy and golden brown. Drain in a bowl. Serve immediately. Repeat the process with the remaining half. You can serve these as a side dish with North Indian or South Indian meals.