Aloo Tuk Recipe How To Make Aloo Tuk Sindhi Aloo Took

I remember having aloo tuk for the first time in Kailash Parbat restaurant in Mumbai. This restaurant specialize in Sindhi cuisine. They had done this dish so well. The potatoes were fried to perfection with the correct amount of spices added to them. This dish is easy to prepare. But make sure to cut the potato slices neither too thick nor thin. The recipe is easy to customize. I make it slightly spicy but cut down on the red chili powder to reduce the heat. It can be served as a snack or a side dish with Sindhi main course or meal. It also pairs well as an evening snack with a cup of hot Ginger Tea. It tastes delicious and is an ideal snack to make during monsoon. Kids will also love them. Note: If making aloo tuk for religious fast or vrat, then add rock salt (sendha namak).

How to make Aloo Tuk

1. Peel 4 medium sized potatoes.
2. Rinse the potatoes in running water.
3. Wipe them dry with a kitchen napkin.
4. Now you can cut the potatoes in slightly thick rounds or cut it vertically into wedges. The ones I had in Kailash Parbat restaurant were cut into wedges. Ensure that you don’t cut the slices too thin as then they will taste like Potato Wafers. Here we are looking for crispiness on the outside and a soft tender texture from inside like French Fries. If you cut them too thick then they can be undercooked from inside.
5. Take the sliced potatoes in a dish or bowl. Now rub ½ teaspoon regular salt or as required on the sliced potatoes. You can also use edible rock salt or black salt as required.  If making aloo tuk for Religious fast or vrat, then add edible rock salt (sendha namak) instead of regular salt. Note that before you mix the salt with potatoes, heat oil in a kadai or wok or frying pan. As soon as you mix the potatoes with the salt they have to be added to the medium hot oil. If you keep them resting then potatoes will release water and will not become as crispy as you want.
6. Toss and mix them well with the salt.

Making aloo tuk

7. Heat oil in a kadai or pan. When the oil becomes medium hot then add the potato slices in the oil. Deep fry them on medium heat.. You can use any neutral flavored oil.
8. When they are slightly cooked and tender (or half fried) remove them from oil with a slotted spoon draining extra oil back to the pan. You don’t need to cook them completely. Just fry them till the edges are light golden as shown in the photo below. Fry the remaining potato slices in batches.
9. Remove on a plate or kitchen paper towels. Then slightly flatten or press them with the back of a ladle or spoon.
10. Now again deep fry them in medium hot oil.
11. In the second round, fry until the potato slices are crisp and golden brown. Turn them as needed for a couple of times. This way do the double frying in batches.
12. Remove the fried potato slices on a clean kitchen paper towel, so that the extra oil gets absorbed.
13. Then place the fried potato slices in a bowl. They should be hot when you place them in the bowl. 14. Now add following spice powders:

¼ teaspoon turmeric powder (ground turmeric)½ teaspoon red chili powder (swap with cayenne pepper or paprika)½ teaspoon coriander powder (ground coriander)½ teaspoon cumin seed powder (ground cumin) ½ teaspoon dry mango powder (amchur powder)

16. Toss and mix all the ground spice powders very well with the fried potato slices. You can increase or decrease the quantity of the ground spice powders as per your taste. Check the taste and add more salt if required.
17. Serve Aloo tuk straight away hot or warm with Mint chutney or Tomato sauce. You could also have it as is like a finger snack. This dish is a good accompaniment or side dish with North Indian meal or Sindhi meal. It also tastes good when served with some piping hot dal and steamed rice or a kadhi and rice.  If you are looking for potato recipes then I suggest following recipes:

Aloo ChaatAloo ka parathaAloo tikkiTandoori Aloo

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Aloo Tuk recipe post from the blog archives first published in February 2010 has been updated and republished on 26 June 2021.

title: “Aloo Tuk Recipe How To Make Aloo Tuk Sindhi Aloo Took” ShowToc: true date: “2024-09-24” author: “Maile Belden”

I remember having aloo tuk for the first time in Kailash Parbat restaurant in Mumbai. This restaurant specialize in Sindhi cuisine. They had done this dish so well. The potatoes were fried to perfection with the correct amount of spices added to them. This dish is easy to prepare. But make sure to cut the potato slices neither too thick nor thin. The recipe is easy to customize. I make it slightly spicy but cut down on the red chili powder to reduce the heat. It can be served as a snack or a side dish with Sindhi main course or meal. It also pairs well as an evening snack with a cup of hot Ginger Tea. It tastes delicious and is an ideal snack to make during monsoon. Kids will also love them. Note: If making aloo tuk for religious fast or vrat, then add rock salt (sendha namak).

How to make Aloo Tuk

1. Peel 4 medium sized potatoes.
2. Rinse the potatoes in running water.
3. Wipe them dry with a kitchen napkin.
4. Now you can cut the potatoes in slightly thick rounds or cut it vertically into wedges. The ones I had in Kailash Parbat restaurant were cut into wedges. Ensure that you don’t cut the slices too thin as then they will taste like Potato Wafers. Here we are looking for crispiness on the outside and a soft tender texture from inside like French Fries. If you cut them too thick then they can be undercooked from inside.
5. Take the sliced potatoes in a dish or bowl. Now rub ½ teaspoon regular salt or as required on the sliced potatoes. You can also use edible rock salt or black salt as required.  If making aloo tuk for Religious fast or vrat, then add edible rock salt (sendha namak) instead of regular salt. Note that before you mix the salt with potatoes, heat oil in a kadai or wok or frying pan. As soon as you mix the potatoes with the salt they have to be added to the medium hot oil. If you keep them resting then potatoes will release water and will not become as crispy as you want.
6. Toss and mix them well with the salt.

Making aloo tuk

7. Heat oil in a kadai or pan. When the oil becomes medium hot then add the potato slices in the oil. Deep fry them on medium heat.. You can use any neutral flavored oil.
8. When they are slightly cooked and tender (or half fried) remove them from oil with a slotted spoon draining extra oil back to the pan. You don’t need to cook them completely. Just fry them till the edges are light golden as shown in the photo below. Fry the remaining potato slices in batches.
9. Remove on a plate or kitchen paper towels. Then slightly flatten or press them with the back of a ladle or spoon.
10. Now again deep fry them in medium hot oil.
11. In the second round, fry until the potato slices are crisp and golden brown. Turn them as needed for a couple of times. This way do the double frying in batches.
12. Remove the fried potato slices on a clean kitchen paper towel, so that the extra oil gets absorbed.
13. Then place the fried potato slices in a bowl. They should be hot when you place them in the bowl. 14. Now add following spice powders:

¼ teaspoon turmeric powder (ground turmeric)½ teaspoon red chili powder (swap with cayenne pepper or paprika)½ teaspoon coriander powder (ground coriander)½ teaspoon cumin seed powder (ground cumin) ½ teaspoon dry mango powder (amchur powder)

16. Toss and mix all the ground spice powders very well with the fried potato slices. You can increase or decrease the quantity of the ground spice powders as per your taste. Check the taste and add more salt if required.
17. Serve Aloo tuk straight away hot or warm with Mint chutney or Tomato sauce. You could also have it as is like a finger snack. This dish is a good accompaniment or side dish with North Indian meal or Sindhi meal. It also tastes good when served with some piping hot dal and steamed rice or a kadhi and rice.  If you are looking for potato recipes then I suggest following recipes:

Aloo ChaatAloo ka parathaAloo tikkiTandoori Aloo

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Aloo Tuk recipe post from the blog archives first published in February 2010 has been updated and republished on 26 June 2021.