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.

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
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

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

  2. Jyoti Rao says:

    Looks tempting


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

      Liked by 1 person

      1. Jyoti Rao says:

        Sure 😍

        Liked by 1 person

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