Tuk Patata
Crispy, double-fried potato slices tossed in a tangy and spicy masala blend. This classic Sindhi snack is irresistibly crunchy and perfect for tea time or as a side with dal and rice.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Boil and Prepare Potatoes
- b.Wash the potatoes thoroughly. Place them in a large pot and add enough water to cover them completely.
- c.Bring the water to a boil and cook for about 15-20 minutes. The potatoes should be just fork-tender but still firm enough to hold their shape. Do not overcook.
- d.Drain the hot water and let the potatoes cool for 5-10 minutes, until they are cool enough to handle.
- e.Once cooled slightly, peel the skin off the warm potatoes.
- 2
Step 2
- a.First Fry
- b.Heat the oil in a kadai or deep pan over medium-high heat.
- c.While the oil is heating, take each peeled potato and gently press it with your palm or the flat bottom of a bowl to flatten it to about 1-inch thickness. Be careful not to break it apart.
- d.Once the oil is hot (around 175°C or 350°F), carefully slide the flattened potatoes into the pan. Fry in batches to avoid overcrowding.
- e.Fry for 3-4 minutes per side until they are light golden and have a slightly crisp exterior. They will not be fully crispy at this stage.
- f.Remove the potatoes from the oil and place them on a plate.
- 3
Step 3
- a.Press and Second Fry
- b.Take the partially fried potatoes and press them again, this time a bit more firmly, to flatten them to about a 1/2-inch thickness.
- c.Increase the heat to high. Ensure the oil is very hot (around 190°C or 375°F) for the second fry.
- d.Carefully place the re-pressed potatoes back into the hot oil, again in batches.
- e.Fry for another 2-3 minutes per side until they turn a deep golden-brown and become very crispy. Keep a close watch as they can brown quickly.
- f.Remove from the oil and drain on a wire rack to allow excess oil to drip off.
- 4
Step 4
- a.Season and Serve
- b.While the potatoes are still hot, transfer them to a large mixing bowl.
- c.In a small bowl, mix together the salt, red chili powder, coriander powder, amchur powder, and turmeric powder.
- d.Sprinkle this spice mix over the hot potatoes, followed by the chaat masala.
- e.Gently toss everything together until the potatoes are evenly coated with the spices.
- f.Serve immediately for the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet or Idaho for the crispiest results.
- 2Ensure potatoes are only boiled until fork-tender. Over-boiling will cause them to disintegrate when pressed and fried.
- 3The double-frying technique is key. The first fry cooks the inside, and the second, hotter fry makes the outside incredibly crispy.
- 4Fry in batches. Overcrowding the pan will lower the oil temperature, resulting in soggy, oily potatoes.
- 5Season the potatoes immediately after the final fry while they are hot. This helps the spices adhere properly.
- 6Press the potatoes gently the first time to avoid breaking them. You can apply more pressure after the first fry when they are more stable.
Adapt it for your goals.
Spice Blend
Add 1/4 tsp of black pepper powder or a pinch of asafoetida (hing) to the spice mix for a different flavor profile.
HerbsHerbs
Toss with 1 tablespoon of finely chopped fresh cilantro just before serving for a burst of freshness.
Serving SuggestionServing Suggestion
Serve with a side of Sindhi green chutney (made with cilantro, mint, and green chilies) or tamarind chutney for dipping.
Less SpicyLess Spicy
For a milder version, reduce the red chili powder or replace it with Kashmiri red chili powder, which is less hot and gives a vibrant color.
Why this is on our healthy list.
Energy Source
Potatoes are rich in complex carbohydrates, providing a sustained source of energy to fuel your body and daily activities.
Flavorful Spices
The blend of spices like turmeric, coriander, and amchur not only adds a delicious tangy and savory flavor but also contains various antioxidants and anti-inflammatory compounds.
Source of Potassium
Potatoes are a good source of potassium, an essential mineral that plays a key role in maintaining fluid balance, nerve signals, and muscle contractions.
Frequently asked questions
A single serving of Tuk Patata (approximately 140g) contains around 250-300 calories, primarily from the potatoes (carbohydrates) and the oil absorbed during deep-frying.