Directions
Ingredients
- Baby potatoes (skin on) – ½ kg
- Oil – for deep frying
For Masala
- Kashmiri Chilli powder – 1tbsp
- Coriander powder – 1tbsp
- Amachur – 1tbsp
- Black salt – 1tsp
- Salt – to taste
- Chaat masala – 1tsp
Steps
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1
Done
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Begin by taking medium sized baby potatoes and cutting them half from the center. Reserve the cut potatoes submerged in water to avoid oxidation. Once all the potatoes are in the water, add in a generous pinch of salt in the water and move the potatoes around to remove extra starch and allow the potatoes to absorb some of the salt. |
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2
Done
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Drain the potatoes. Heat oil in a kadhai on high heat. Once the oil is hot add in the potatoes and cook till the potatoes get a light colour and cooked half way through, for about 3-4 minutes. Remove and drain off excess oil, allowing them to cool. |
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3
Done
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Once the potatoes are cool press the potatoes between the working surface and plate or a bowl with a flat base to flatten the potatoes. |
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4
Done
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Heat the oil again on high flame and carefully put in the flattened potatoes in from the edge. Fry completely until there is a nice golden colour and the potatoes are crispy. |
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5
Done
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To make the masala mix in all the dry masalas together in a bowl and stir well to mix. |
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6
Done
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Sprinkle this masala on the alu tuk and mix well till evenly coated. |
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7
Done
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Served hot and in generous quantities, garnished with freshly chopped coriander. |
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8
Done
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Tips and Tricks for making Aloo TukMake sure while filling the kadhai, the oil is not more than half its volume to avoid over flowing of hot oil when the potatoes are put in. |
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9
Done
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Leave the potato in water for a while to allow the extra starch to wash off and make the final dish crispier. |
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10
Done
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A less oil consuming version of this dish would be to boil the halved potatoes till they’re half done and then finishing the pressed potatoes in a 180-200C oven until they’re cooked through and get a nice golden brown colour. |
