Sindhi Aloo Tuk

 Aloo Tuk is an authentic side dish also had like a snack.

The Sindhis have managed to turn the ordinary potato into a magically crisp snack or better put an  accompaniment to eat alongside your meals, which they named Aloo Tuk.

Have you heard they say – People who LOVE POTATOES ARE HAPPY PEOPLE ?   Hmm. … yes I heard that too and I believe that they are not only HAPPY they are CHUBBY as well 😀  By now you must have known that I am a  potato fan.  I have declared my love for the versatile vegetable all over my blog in the potato recipes which I  have posted back-to-back this week.

There are some 5 – 6  spices combined that will take this deep fried potato to a flavour which you will love and it is done without burning a hole in your pocket.  Everything that you need to add into this dish is ordinary and yet the taste has wonderful extraordinary notes.  The dish is both gluten-free and vegan.  Hope that makes you forget about the fat content.

Next time you crave fried potatoes instead of going for the french fries, I highly recommend Aloo Tuk. 

It is deep fried not once but twice  and sometimes thrice.  The third frying is done by people who LIVE TO EAT.   But the third round of frying, does make it super crispy.
So, you choose how you want the aloo tuk to be.

In my recipe, I fried it TWICE.  I cannot be more bold than that.  Being an active food blogger my guilt pangs are constantly warning me.  Besides, I also have a fitness trainer to answer to.

Sindhis are industrious and well-known for their business skills.  We know that today Sindh is a part of Pakistan.  The exodus which took place during the partition brought the Sindhis (Hindus) to dwell in different parts of India viz Rajasthan, Gujarat and Maharashtra.

A couple of my friends who are Sindhis, often narrate how their grandparents / great grandparents made a life for themselves post partition.   After being cut- off from their roots they were left both homeless and penniless.

From then to now the community has shown us how sheer grit and determination can make you conquer life’s woes.

This dish can be customized as per your taste.  I like it a wee bit spicier and tangier.

FIRST STEP –   Fry the potatoes on slow flame.  This is basically to cook the potato not to brown them.  When the potatoes are cooked but still firm. REMOVE THEM.  Leave them to cool a bit and flatten the potatoes while they are still warm.

SECOND STEP –  Let the flattened potatoes come to room temperature before you fry them for the second time.  This frying is done on high flame, this time the intention is to brown the potatoes and turn them crispy.

THIRD STEP –  Once they are fried and crisp remove the potatoes on a paper towel.  Now add the spice mix powder.  You can make the spice powder ahead of time and use when needed.   

Recipe for pre-mix spice powder 

• ¼ teaspoon turmeric powder (ground turmeric)
• ½ black salt (or to taste)
• ½ tsp red chili powder
• 1 tbsp coriander powder (ground coriander)
• ½ tsp cumin seed powder (ground cumin)
• ½ pepper powder
• ½ tsp dry mango powder (amchur powder)

Aloo Tuk

150g Serving : 220 calories 

Ingredients :

• 4 potatoes – medium sized
• Spice pre-mix (shown above)
• Oil as required for deep frying potatoes
• Salt as required for sprinkling on the fried potato

Method :

• Thoroughly scrub and rinse the potatoes in running water and pat them dry.
• Cut the potatoes in slightly thick rounds or cut it vertically into wedges. Keep the wedges slightly thick not too thin.
• Heat oil in a kadai and deep fry the potatoes on slow flame till they are cooked but still firm.
• Remove them from oil and place them on kitchen paper towels. Let them cool a bit and then slightly flatten or press them with a the back of a ladle or spoon. Once you flatten them ensure to cool them before they go into the oil for the second frying.
• Now fry the flattened potatoes in hot oil (on high flame) for the second time and fry till they are crisp and golden brown.
• Remove them on a clean tissue paper.
  Now in a separate pan heat 1 tsp oil and saute 2 tbsp of pre-mix spice powder for a couple of minutes and then toss in the fried potatoes.  Add some salt if necessary.
• Serve aloo tuk hot with mint chutney or tomato ketchup or mayonnaise.

Points to note :

1. Use the starchy version of the potatoes.
2. Remember to cool the potatoes before second frying. You can even put them in the refrigerator before the second round of frying.  This is usually done in the Sindhi households.
3. Fry the potatoes in batches do not overcrowd the kadai.
4. Potatoes need not be peeled, it retains the nutrition that way.
5. If you do feel the potatoes are less starchy you can coat them with a little rice flour before frying.