Aloo Took Recipe - Sindhi Style Double Baked Crispy Potatoes
Crispy and Crunchy, Aloo Tuk which is also called as a Tuk Patata is a Sindhi snack which you can make for your evening snacks or as a side dish along with your meals.
Aloo Took Recipe also called as Tuk Patata is a classic Sindhi styled accompaniment or side dish, made by double frying chunks of potato. It can be served as a zesty snack, seasoned with dry spices and tossed with dry mango powder or even as an accompaniment to a Sindhi meal.
It is also eaten alongside Kadhi and Steamed Rice. Traditionally, these potatoes are double fried to give them maximum crunch and flavour, but this recipe takes a healthier route to achieve the same results by double baking the potatoes.
This crunchy snack can be served with North Indian Style Dal or Kadhi and Rice for a delicious, simple meal. You can also serve it as a tea-time snack with Pudina Chutney and Masala Chai.
Here are a few other popular tasty tea-time snacks like,
10 M
60 M
70 M
4 Servings
Ingredients
- 10 Potatoes (Aloo) , small size but not baby potatoes
- 2 tablespoons Cooking oil , or butter
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Amchur (Dry Mango Powder) , or Juice of 1 lemon
- Salt , to taste
How to make Aloo Took Recipe - Sindhi Style Double Baked Crispy Potatoes
To begin making the Tuk Patata or Aloo Took Recipe, first we need to thoroughly clean the potatoes under running water. Next, peel them and place them in a heavy bottomed pot, with enough water to submerge them completely.
To parboil them, add a dash of salt to it, and place the pot on the heat. Bring the water to a boil and then simmer for about 7-10 minutes until the potatoes are slightly softened by cooking. They should not be soft enough to mash, but cooked enough to allow a knife to be poked through them.
Meanwhile, set your oven to preheat at 180 degrees C. Once the potatoes are parboiled, drain them from the water and transfer them potatoes onto a baking tray.
Drizzle the oil or add the butter and toss the potatoes thoroughly so they are coated well. Place them in the oven to bake for 30 minutes.
After 30 minutes, remove the tray from the oven and allow the potatoes to cool slightly, for about 10 minutes. Meanwhile do not turn the oven off, allow it to remain heating.
Then, using a potato masher or the back of a flat-ish spoon/ladle, press each potatoes gently/lightly to roughly break open the potato and slightly flatten it. Take care not to flatten it too much or the potatoes will disintegrate. They should be open, but hold together.
Once you have flattened all the potatoes, generously sprinkle the spice powders along with some salt all over the potatoes and toss gently, to avoid the potatoes from falling apart.
Once again, bake them for 30 minutes or till the potatoes are golden brown and crisp. Flip them once in between.
When done, remove them from the oven, adjust seasoning if required, sprinkle Amchur powder or squeeze lemon juice over it.
Serve the Tuk Patata or Aloo Took hot along with North Indian Style Dal or Kadhi and Rice for a delicious, simple meal. You can also serve it as a tea-time snack with Pudina Chutney and Masala Chai for a tea time indulgence.
Madhuri Aggarwal
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.
