Aloo Tuk

Step by StepJump to Recipe

Aloo tuk is a popular Sindhi snack of crispy, fried and spiced potato slices. This is not just your ordinary potato fries. These are truly crispy as the potatoes are fried twice and then seasoned with bold spices. The end result is crunchy, crispy, tangy, salty and spicy potato slices that make for a good side or a snack. If you love potatoes then you should surely try this recipe. Gluten-free and vegan recipe.

aloo tuk served on a white plate

I remember having aloo tuk for the first time in Kailash Parbat restaurant in Mumbai. This restaurant specialize in Sindhi cuisine. They had done this dish so well. The potatoes were fried to perfection with the correct amount of spices added to them.

This dish is easy to prepare. But make sure to cut the potato slices neither too thick nor thin. The recipe is easy to customize. I make it slightly spicy but cut down on the red chili powder to reduce the heat.

It can be served as a snack or a side dish with Sindhi main course or meal. It also pairs well as an evening snack with a cup of hot Ginger tea. It tastes delicious and is an ideal snack to make during monsoon. Kids will also love them.

aloo tuk recipe

Note: If making aloo tuk for religious fast or vrat, then add rock salt (sendha namak).

Step-by-Step Guide

How to make Aloo Tuk

1. Peel 4 medium sized potatoes.

peeled potatoes in a white bowl

2. Rinse the potatoes in running water.

rinse the potatoes in water

3. Wipe them dry with a kitchen napkin.

wipe the potatoes with a kitchen towel

4. Now you can cut the potatoes in slightly thick rounds or cut it vertically into wedges. The ones I had in Kailash Parbat restaurant were cut into wedges.

Ensure that you don’t cut the slices too thin as then they will taste like Potato Wafers. Here we are looking for crispiness on the outside and a soft tender texture from inside like French Fries.

If you cut them too thick then they can be undercooked from inside.

slice the potatoes on a chopping board

5. Take the sliced potatoes in a dish or bowl. Now rub ½ teaspoon regular salt or as required on the sliced potatoes.

You can also use edible rock salt or black salt as required.  If making aloo tuk for Religious fast or vrat, then add edible rock salt (sendha namak) instead of regular salt.

Note that before you mix the salt with potatoes, heat oil in a kadai or wok or frying pan. As soon as you mix the potatoes with the salt they have to be added to the medium hot oil.

If you keep them resting then potatoes will release water and will not become as crispy as you want.

salt added to sliced potatoes in a plate

6. Toss and mix them well with the salt.

mix salt with potatoes

Making aloo tuk

7. Heat oil in a kadai or pan. When the oil becomes medium hot then add the potato slices in the oil. Deep fry them on medium heat..

You can use any neutral flavored oil.

frying potato slices in oil in a kadai

8. When they are slightly cooked and tender (or half fried) remove them from oil with a slotted spoon draining extra oil back to the pan.

You don’t need to cook them completely. Just fry them till the edges are light golden as shown in the photo below. Fry the remaining potato slices in batches.

slightly fried potato slices in a slotted spoon

9. Remove on a plate or kitchen paper towels. Then slightly flatten or press them with the back of a ladle or spoon.

fried potato slices placed on a banana leaf

10. Now again deep fry them in medium hot oil.

frying potato slices second time

11. In the second round, fry until the potato slices are crisp and golden brown. Turn them as needed for a couple of times. This way do the double frying in batches.

fried potato slices removed with a slotted spoon

12. Remove the fried potato slices on a clean kitchen paper towel, so that the extra oil gets absorbed.

fried potato slices on kitchen paper towels

13. Then place the fried potato slices in a bowl. They should be hot when you place them in the bowl.

fried potato slices in a white bowl

14. Now add following spice powders:

  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder (swap with cayenne pepper or paprika)
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin seed powder (ground cumin) 
  • ½ teaspoon dry mango powder (amchur powder)
adding spices to fried potato slices

16. Toss and mix all the ground spice powders very well with the fried potato slices. You can increase or decrease the quantity of the ground spice powders as per your taste.

Check the taste and add more salt if required.

mix spices with potato slices

17. Serve Aloo tuk straight away hot or warm with Mint chutney or Tomato sauce. You could also have it as is like a finger snack.

This dish is a good accompaniment or side dish with North Indian meal or Sindhi meal. It also tastes good when served with some piping hot dal and steamed rice or a kadhi and rice. 

aloo tuk served on a white plate with dry chutney

If you are looking for Aloo recipes then I suggest following recipes:

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

aloo tuk recipe

Aloo Tuk

4.8 from 5 votes
Aloo tuk is a popular Sindhi snack of crispy, fried and spiced potato slices. The potato slices are double fried to make them extra crispy. This dish makes for a good tea time snack or a side dish with your favorite North Indian meal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine Sindhi
Course: Snacks
Diet: Gluten Free, Vegan, Vegetarian
Difficulty Level: Moderate

Servings 3
Units

Ingredients

  • 4 potatoes – medium sized
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder (swap with paprika or cayenne pepper)
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • ½ teaspoon dry mango powder (amchur powder)
  • ½ teaspoon salt or edible rock salt or black salt – for rubbing on potatoes
  • oil as required for deep frying potatoes
  • salt as required for sprinkling on the fried potato slices

Instructions

Preparation

  • Peel 4 medium sized potatoes.
  • Then rinse the potatoes in running water and wipe them dry with a kitchen napkin.
  • Now you can cut the potatoes in slightly thick rounds or cut it vertically into wedges. Don't make them too thin or too thick.

Making aloo tuk

  • Heat oil in a kadai or work before you mix salt with the potato slices in the next step mentioned below.
  • Now rub salt on the chopped potato slices. if making aloo tuk for religious fast or vrat, then add rock salt (sendha namak) instead of regular salt.
  • Toss them well and deep fry them in hot oil on medium heat, till they are slightly cooked and tender (or half cooked). The edges should become light golden. Fry the potatoes in batches.
  • Remove them from oil and place them on kitchen paper towels. Slightly flatten or press them with a the back of a ladle or spoon.
  • Now fry the half cooked potato slices in medium hot oil for the second time. Turn over as needed and fry till they are crisp and golden brown. This way do the second frying in batches.
  • Remove them on a clean tissue paper so that the extra oil gets absorbed. 
  • Place the fried potato slices in a bowl. Add them to the bowl when they are still hot.
  • Add all the spice powders mentioned above on the fried potato slices. Check the taste and add some salt if required.
  • You can increase or decrease the quantity of the spice powders as per your taste. Toss and mix well.
  • Serve aloo tuk hot as is or pair it with mint chutney or tomato ketchup or coriander chutney.
  • It also goes as a good accompaniment or side dish with dal-rice combo or curd curry-rice combo.

Notes

  1. If making aloo tuk for religious fast or vrat, then add rock salt (sendha namak) instead of regular salt.
  2. Swap dry mango powder with some lemon juice for that tangy taste.
  3. You can alter the amount of ground spices according to your taste buds. We prefer a slightly spicy taste. If you are intolerant to spicy food then reduce or skip the red chili powder.
  4. You can garnish with either fresh coriander leaves or mint leaves. However it is optional.
  5. These taste best when eaten hot. So don’t serve them cold or at room temperature.
  6. The recipe can be scaled.

Nutrition Info Approximate values

Nutrition Facts
Aloo Tuk
Amount Per Serving
Calories 389 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 16g
Sodium 798mg35%
Potassium 1213mg35%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 2g2%
Protein 6g12%
Vitamin A 110IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 56mg68%
Vitamin E 8mg53%
Vitamin K 7µg7%
Calcium 39mg4%
Vitamin B9 (Folate) 46µg12%
Iron 3mg17%
Magnesium 67mg17%
Phosphorus 165mg17%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

This Aloo Tuk recipe post from the blog archives (first published in February 2010) has been updated and republished on 26 June 2021.

Share This Recipe:

PinWhatsAppPrintShares631

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

11 Comments

  1. Hi

    All your recipes are mouth watering. I tried all.
    Awesome
    Thanks for sharing4 stars

See More Comments