👩‍🍳 Preparation Steps

1. Slice and Soak

• Peel and cut potatoes into thick round slices (about ½ inch thick).

• Soak in salted water for 15 minutes to remove excess starch.

• Pat dry completely with a kitchen towel.

2. First Fry (to cook through)

• Heat oil on medium flame.

• Add potato slices and fry till tender but not brown — about 5–6 minutes.

• Remove and place on paper towels to cool slightly.

3. Flatten

• Once slightly cooled, lightly press each slice with the back of a flat spoon or bowl to flatten them (don’t break them).

4. Second Fry (to make crispy)

• Reheat oil on high flame.

• Fry the flattened potatoes again till golden brown and crisp.

• Drain excess oil on tissue paper.

5. Seasoning

• While still hot, sprinkle:

  • Salt

  • Red chili powder

  • Amchur

  • Cumin powder

  • Coriander powder

  • (and optionally, black salt for zing)

• Toss gently so the spices coat evenly.

6. Garnish and Serve

• Garnish with fresh coriander leaves. 🌿

• Serve hot with:

  • Green chutney,

  • Tamarind chutney, or

  • As a side dish with Sindhi Kadhi or Dal Chawal.

💡 Tips for Perfect Aloo Tuk

• The double-frying method gives the signature crisp outside and soft inside.

• Do not skip flattening — it increases surface area and crunch.

• For extra flavor, drizzle lemon juice before serving.

• To make it healthier, you can air-fry or bake with a light brush of oil.