Sindhi Aloo Tuk is a traditional Sindhi dish made from crispy fried potato slices seasoned with aromatic spices. The potatoes are fried until golden brown and crispy, then tossed with a blend of cumin seeds, red chili powder, coriander powder, turmeric, amchur (dry mango) powder, and garam masala. Garnished with fresh coriander leaves, this flavorful dish can be served as a side dish or a snack.
Here’s a detailed recipe for Sindhi Aloo Tuk:
Ingredients:
- 4 medium-sized potatoes, peeled and sliced into thick rounds
- Oil for deep frying
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon amchur (dry mango) powder
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped fresh coriander leaves for garnish
Instructions:
Preparing the Potatoes:
- Peel the potatoes and slice them into thick rounds. Soak the potato slices in water for about 15-20 minutes to remove excess starch.
- Drain the water from the potatoes and pat them dry with a kitchen towel to remove any excess moisture.
Frying the Potatoes:
- Heat oil in a deep frying pan or kadhai over medium heat.
- Once the oil is hot, add the potato slices in batches. Make sure not to overcrowd the pan. Fry them until they are golden brown and crispy. It usually takes about 8-10 minutes per batch.
- Remove the fried potato slices from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Repeat the process until all the potato slices are fried.
Seasoning the Aloo Tuk:
- Heat a teaspoon of oil in a separate pan over medium heat.
- Add cumin seeds to the hot oil and let them splutter.
- Reduce the heat to low and add red chili powder, coriander powder, turmeric powder, amchur powder, garam masala, and salt. Stir well for about 30 seconds to allow the spices to roast and release their flavors.
- Add the fried potato slices to the pan and gently toss them to coat evenly with the spice mixture. Be careful not to break the potato slices.
- Cook the potatoes in the spice mixture for another 3-4 minutes, stirring occasionally, until they are well-coated and heated through.
Serving:
- Transfer the Sindhi Aloo Tuk to a serving plate.
- Garnish with chopped fresh coriander leaves.
- Serve hot as a side dish or snack with mint chutney or tamarind chutney.
Enjoy your crispy and flavorful Sindhi Aloo Tuk!
