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Crispy, double-fried potato slices tossed in a tangy and spicy masala. This classic Sindhi snack is incredibly addictive and makes a perfect side dish for any meal.
First Fry the Potatoes
Flatten and Second Fry
Crispy, double-fried potato slices tossed in a tangy and spicy masala. This classic Sindhi snack is incredibly addictive and makes a perfect side dish for any meal.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 223.06 calories per serving with 2.82g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
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Season and Serve
Add 1/2 teaspoon of garlic powder along with the other spices for a pungent, garlicky kick.
Mix in 1 teaspoon of dried mint leaves (pudina) or kasuri methi (dried fenugreek leaves) with the spice mix for a fresh, herby aroma.
For a lighter version, toss boiled and flattened potatoes with 1-2 tablespoons of oil and the spices. Air fry at 200°C (400°F) for 10-15 minutes, flipping halfway, until golden and crisp.
Potatoes are rich in carbohydrates, which are the body's primary source of energy, making Aloo Tuk a filling and energy-boosting snack.
Potatoes are a good source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Spices like coriander and amchur (dried mango powder) are traditionally used in Indian cuisine not just for flavor but also for their digestive properties.
A typical serving of Aloo Tuk (around 125g) contains approximately 200-250 calories, primarily from the potatoes (carbohydrates) and the oil absorbed during deep-frying.
Aloo Tuk is a deep-fried snack, so it is high in calories and fat and should be enjoyed in moderation. While potatoes offer potassium and energy, the preparation method makes it an indulgent treat rather than a health food.
The double-frying technique is key to the perfect Aloo Tuk. The first fry cooks the potato through, making it soft and tender inside. The second fry, at a higher temperature, creates an incredibly crispy and golden-brown exterior.
Yes, you can make a healthier version in an air fryer. First, boil the potatoes until tender, then flatten them. Toss with 1-2 tablespoons of oil and the spices, and air fry at 200°C (400°F) for 10-15 minutes until crisp. The texture will be slightly different but still delicious.
Aloo Tuk is traditionally served as a side dish with Sindhi Kadhi Chawal or any dal and rice. It also makes a fantastic appetizer or tea-time snack on its own or with a side of green chutney.
Store leftover Aloo Tuk in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, place them in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes. Avoid microwaving as it will make them soggy.
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