Entree: India – Sindhi-Indian – आलू टुक ➤ Aloo Tuk (Crisply fried spiced potato wedges popular in Sindhi cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 lb (900 g) potatoes, waxy variety
- 3 cups (720 ml) vegetable oil for deep frying
- 1 tsp (5 g) salt, plus more to season after frying
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (2 g) red chili powder
- 1 tsp (2 g) roasted cumin powder
- 1 tsp (5 g) chaat masala
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 green chili, finely chopped (optional)
- 2 tbsp (30 ml) finely chopped raw mango or 1 tbsp (15 ml) tamarind paste (optional, for tang)
For the green chutney:
- 1 cup (30 g) cilantro leaves packed
- 1/2 cup (15 g) fresh mint leaves
- 1 small green chili
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) water (more as needed)

Instructions

1. Wash potatoes and prick them with a fork; boil whole in salted water until just tender (20–25 minutes), then drain and cool slightly.
2. While warm, peel the potatoes and lightly smash each with the flat side of a knife or potato masher to make a rough flattened wedge about 1/2 inch thick.
3. Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry the smashed potatoes in batches until golden and crisp, 4–6 minutes per batch; transfer to paper towels and immediately sprinkle with 1 tsp (5 g) salt.
4. In a small bowl combine turmeric, red chili, roasted cumin, and chaat masala. Sprinkle the spice mix over the hot fried potatoes, toss gently to coat, then drizzle with lemon juice.
5. Mix chopped onion, green chili, cilantro, and raw mango or tamarind (if using); spoon this relish over the potatoes or serve on the side.
6. For the green chutney, combine cilantro, mint, green chili, lemon juice, salt, and water in a blender; process to a smooth paste, adjusting water for desired consistency. Serve chutney alongside the Aloo Tuk.