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Aloo tuk
Twice-fried pressed potatoes
آلو ٽڪ (aloo tuk): Sindhi twice-fried pressed potatoes dusted with chilli and amchur
Aloo tuk is the crunch on a Sindhi plate, the thing children steal first: small potatoes boiled, fried, squashed flat and fried again until they are craggy and crisp at the edges and fluffy within, then showered with red chilli, tangy amchur and salt. In Sindhi homes from Karachi to Shikarpur they sit beside Sindhi kadhi and rice or dal and bhuga chawal, and they are also served on their own as a teatime snack with green chutney. The most common error is pressing the potatoes while they are still raw-centred or too hot and wet, which makes them tear instead of flatten neatly. Chef's tip: after the first fry let them cool for five minutes, then press each one under a flat-bottomed bowl so it cracks at the edges, since those cracks become the crispest bits. For children, go easy on the chilli and use more amchur.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the potatoes
- 1 ⅓ lb small waxy potatoesscrubbed, skins on
- 1 tsp saltfor the boiling water
- 3 ¼ cups vegetable oil, for deep frying
For the seasoning
- 1 tsp red chilli powder
- 1 /2 tsp roasted ground cumin
- 1 /2 tsp salt
To serve
- 1 tbsp fresh coriander (optional)chopped
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Method
0/5 doneStep 1: Boil 1 ⅓ lb small waxy potatoes in water with 1 tsp salt for 8–10 minutes until a knife goes in with slight resistance; drain and let them steam dry for 5 minutes.
10 minStep 2: Heat 3 ¼ cups vegetable oil, for deep frying in a deep pan to 325°F and fry the potatoes in batches for 5–6 minutes until pale gold and a skin has formed; drain on kitchen paper and cool for 5 minutes.
6 minStep 3: Press each potato firmly with the base of a flat bowl or the heel of your hand until about 1 cm thick and cracked at the edges.
3 minStep 4: Heat the oil to 350°F and fry the pressed potatoes in batches for 3–4 minutes until deep golden and very crisp; drain.
8 minStep 5: Mix 1 tsp red chilli powder, 1 tsp dry mango powder (amchur), 1 /2 tsp roasted ground cumin and 1 /2 tsp salt and sprinkle over the hot potatoes, tossing to coat. Scatter with 1 tbsp fresh coriander and serve at once.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 3 g
- Carbs
- 30 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo tuk take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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