Aloo Tuk with Arbi Tuk

Crispy Aloo Tuk and Arbi Tuk - perfectly spiced, energy-giving snacks for any time!

1. 1

   First Fry the Potatoes

   • Wash and scrub the baby potatoes thoroughly. Pat them completely dry with a kitchen towel; any moisture will cause the oil to splatter.
   • Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small piece of potato in; it should sizzle and rise to the surface.
   • Carefully add the potatoes to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 10-12 minutes, stirring occasionally, until the potatoes are cooked through and tender. You can test this by piercing one with a knife; it should go in easily.
   • Using a slotted spoon, remove the potatoes from the oil and place them on a plate to cool for 5-7 minutes, just until they are cool enough to handle.
2. 2

   Flatten and Second Fry

   • Take each warm potato and place it on a flat surface like a cutting board.
   • Gently press down with the base of a small bowl or your palm to flatten it into a thick disc, about 1/2-inch thick. Be careful not to mash it completely.
   • Increase the heat of the oil to medium-high.
   • Carefully slide the flattened potatoes back into the hot oil, again frying in batches to maintain the oil temperature.
   • Fry for 3-5 minutes, turning once, until they are deep golden brown and very crispy on both sides.
3. 3

   Season and Serve

   • Remove the crispy potatoes from the oil and drain them on a wire rack or paper towels to remove excess oil.
   • Immediately transfer the hot potatoes to a large mixing bowl.
   • Sprinkle the salt, red chili powder, turmeric powder, coriander powder, and amchur powder over them.
   • Gently toss the potatoes until they are evenly coated with the spice mixture.
   • Garnish with a final sprinkle of chaat masala and freshly chopped coriander leaves.
   • Serve immediately while they are hot and at their crispiest.