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Sindhi Aloo Took Recipe

Sindhi Aloo Took
Ingredients for aloo tuk:
  • 500 gm aloo (potatoes) – peeled and cut into rounds
  • 1 1/2 tsp red chilly powder
  • 1/4 tsp black pepper
  • 1/2 tsp Garam Masala
  • 1 tsp dried mango powder
  • 1 tsp Corainder Powder
  • 2 tsp dhaniya powder
  • Oil for deep frying
  • 1 tsp salt
How to make Sindhi aloo took:
  1. Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
  2. Remove from kadahi, drain excess oil. Put aside to cool a little.
  3. Once cool, flatten by pressing between palms.
  4. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
  5. Drain excess oil on absorbent paper. Mix in salt and all dry masala and serve hot. Sindhi Aloo Took is ready. You can similarly make arbi tuk also.
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