Aloo Tuk (Crispy Potatoes)

I came across this recipe when I was searching for deep fried snacks that I could convert to WFPB. This is an interesting Sindhi snack that uses baby potatoes. One can use regular potatoes too. I recently had lunch with a Sindhi friend and she served taro root tuk (arbi, chembu tuk). Delicious. I am now a fan of both. My version differs from the traditional one as I do not use any oil.

Ingredients
2 1/2 cups baby potatoes (or two big potatoes)
1 tsp dried mango powder (amchur)
3/4 tsp chilli powder
1/4 tsp freshly ground black pepper (kali mirch powder, kurumilagu podi)
Salt to taste
Method
Wash the baby potatoes and parboil them, in brine, till they are half cooked
Drain the water
Set aside to cool
Take each baby potato in the palm of your hand and press till they flatten
Transfer to an air fryer and ‘fry’ till golden brown
Transfer to a bowl and add chill powder, mango powder and black pepper
Adjust salt
Toss well and serve immediately with a cup of herbal tea
Enjoy!

4 Comments Add yours

  1. Shubha says:

    Very interesting! Unlike aloo tikki in which masalas are added to the potatoes, here the spice powders are sprinkled after they are made!

    Liked by 1 person

    1. Please try it. It’s easy to make.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s