Aloo tuk

A classic Sindhi dish of rapidly cooked, deep-fried smashed potatoes, generously seasoned with delightful spices.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Saransh Goila
From Saturday Kitchen

Ingredients

For the tuk masala

1 tbsp chilli powder
1 tbsp dried mango powder (amchoor)
1 tbsp ground coriander
½ tbsp roasted ground cumin
½ tbsp ground turmeric
salt

For the aloo tuk

4 large chipping potatoes, peeled and cut into round chunks
vegetable oil, for frying

Method

To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside.
To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry, then place them into an air fryer in a single layer and cook at 180C for 25 minutes.
Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked – check by piercing a knife or a fork at the centre of the potato: it should easily pierce without breaking. Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5–7 minutes.
Once cool, smash them using a flat surface, like the underside of a bowl. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp.
Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot.