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# Aloo Tuk Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 2 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 45 kcal |
| Carbohydrates | 3 g |
| Protein | 2 g |
| Fat | 3 g |
| Saturated fat | 1 g |
| Cholesterol | 5 mg |
| Sodium | 321 mg |
| Potassium | 116 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 497 IU |
| Vitamin C | 9 mg |
| Calcium | 38 mg |
| Iron | 1 mg |
## Ingredients
* 10 small potato *(peel and halves)*
* oil *(for frying)*
* 1 tsp butter
* ¼ tsp turmeric
* ½ tsp chilli powder
* ½ tsp cumin coriander powder
* ¼ tsp aamchur
* ¼ tsp pepper powder
* ¼ tsp salt
### for chaat:
* 3 tsp tamarind chutney
* 3 tsp green chutney
* 2 tbsp curd
* 2 tbsp onion *(finely chopped)*
* 2 tbsp tomato *(finely chopped)*
* 2 tbsp mixture
* 1 tbsp coriander *(finely chopped)*
## Instructions
### sindhi style aloo tuk preparation:
1. firstly, peel the skin of small-sized potato and cut into half.
2. rinse in cold water making sure to remove excess starch.
3. now wipe off with a clean towel and deep fry in hot oil.
4. stir occasionally, and fry on medium flame.
5. fry until the aloo turns soft from the centre and not crisp from outside. use a toothpick to prick and check.
6. drain off the aloo and cool slightly.
7. using a small cup, flatten slightly making sure the aloo is in intact.
8. for second frying, drop the aloo into hot oil.
9. fry until the aloo turns golden brown and crisp.
10. drain off the aloo to remove excess oil. keep aside.
11. to prepare the masala, heat 1 tsp butter.
12. add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin-coriander powder, ¼ tsp amchur and ¼ tsp pepper powder and ¼ tsp salt.
13. saute on low flame until the spices turn aromatic.
14. now add in fried aloo and mix gently.
15. finally, aloo tuk is ready to enjoy with masala tea.
### how to make chaat using aloo tuk:
1. firstly, take the fried aloo in the plate.
2. add 2 tsp tamarind chutney, 2 tsp green chutney and 2 tbsp curd.
3. also, garnish with 2 tbsp onion, 2 tbsp tomato, 2 tbsp mixture and 1 tbsp coriander.
4. finally, enjoy masaledar aloo chaat or aloo tuk chaat.
## Sindhi style aloo tuk preparation
firstly, peel the skin of small-sized potato and cut into half.
rinse in cold water making sure to remove excess starch.
now wipe off with a clean towel and deep fry in hot oil.
stir occasionally, and fry on medium flame.
fry until the aloo turns soft from the centre and not crisp from outside. use a toothpick to prick and check.
drain off the aloo and cool slightly.
using a small cup, flatten slightly making sure the aloo is in intact.
for second frying, drop the aloo into hot oil.
fry until the aloo turns golden brown and crisp.
drain off the aloo to remove excess oil. keep aside.
to prepare the masala, heat 1 tsp butter.
add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin-coriander powder, ¼ tsp amchur and ¼ tsp pepper powder and ¼ tsp salt.
saute on low flame until the spices turn aromatic.
now add in fried aloo and mix gently. finally, aloo tuk is ready to enjoy with masala tea.
## How to make chaat using aloo tuk
firstly, take the fried aloo in the plate. add 2 tsp tamarind chutney, 2 tsp green chutney and 2 tbsp curd.
also, garnish with 2 tbsp onion, 2 tbsp tomato, 2 tbsp mixture and 1 tbsp coriander.
finally, enjoy **masaledar aloo chaat** or **aloo tuk chaat**.
## Video
## Notes
* make sure to fry aloo on medium flame, else the aloo will not turn crunchy.
* also, double frying helps to make potato super crispy and tasty.
* additionally, adjust the amount of spices to your preference.
* finally, **aloo tuk recipe** tastes great when prepared crispy and spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-tuk-recipe-sindhi-tuk-recipe/](https://hebbarskitchen.com/aloo-tuk-recipe-sindhi-tuk-recipe/)
