Aloo Tuk Recipe | How to make Aloo Tuk at Home | Sindhi Aalu Tuk Recipe – Step By Step with Images and Video.
यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Aloo Tuk Recipe.
Do you want to learn How to make the perfect and amazing Aloo Tuk at your Home? If yes, then you must read this post?
In this post, you will see an Easy and step-by-step recipe to make Aloo Tuk at Home without mistakes or difficulties.
So without wasting any time, let’s start this Aloo Tuk recipe.
Ingredients of Aloo Tuk Recipe
Aloo Tuk Video Recipe
Aloo Tuk Recipe | How to make Aloo Tuk at Home | Sindhi Aalu Tuk Recipe
Materials
- 10 Potatoes
- Oil for deep fry
- 1 tsp Oil
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp Cumin Powder
- 1/2 tsp Black Salt
- Salt as per taste
- 1/2 tsp Dry Mango Powder
- 1 tsp Chaat Masala
- Chopped Coriander
Instructions
- To make Spicy Sindhi Aloo Tuk, first take 10 Peeled Potato and dip them into cold water.
- Now add 1 tsp of salt into the water and leave the potato for 10 to 15 minutes.
- After 10 to 15 Minutes, remove the excess water and pat dry potatoes with the help of a towel.
- Now cut all the potatoes into two parts.
- Now place a pan on flame and add oil for deep fry and heat well.
- Now add all potato pieces into the oil, add 1 tsp of oil and fry the potatoes on a medium flame for 5 to 6 minutes.
- After 5 minutes, transfer the fried potatoes to a plate and let them cool.
- Now, one by one, press on all potato pieces with a bowl and flatten the potatoes.
- Now again, place a pan on high flame and add oil for deep fry and heat.
- Now, all flatten potato pieces to the oil and fry well on high flame until golden crisp.
- After potato pieces turn golden & crispy, transfer them to a plate and fry the next batches.
- Now place a pan on low flame, add 1 tsp of oil, and heat it.
- After the oil is hot, add 1/2 tsp of turmeric powder, 1 tsp of red chilli powder, 2 tsp of coriander powder, 1/2 tsp of garam masala, 1 tsp of cumin powder, and mix well & saute.
- After some seconds, add fried potato into pan mix well.
- Now add 1/2 tsp of Black salt, salt as per taste, 1/2 tsp of dry mango powder, 1 tsp of chaat masala, and mix gently and coat well.
- After mixing, turn off the flame and add chopped coriander.
- Now your Spicy Aloo Tuk is ready, and you can enjoy it.
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यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Aloo Tuk Recipe.
Aloo Tuk Recipe – Step By Step
1 – To make Spicy Sindhi Aloo Tuk, first take 10 Peeled Potato and dip them into cold water.
2 – Now add 1 tsp of salt into the water and leave the potato for 10 to 15 minutes.
3 – After 10 to 15 Minutes, remove the excess water and pat dry potatoes with the help of a towel.
4 – Now cut all the potatoes into two parts.
5 – Now place a pan on flame and add oil for deep fry and heat well.
6 – Now add all potato pieces into the oil, add 1 tsp of oil and fry the potatoes on a medium flame for 5 to 6 minutes.
7 – After 5 minutes, transfer the fried potatoes to a plate and let them cool.
8 – Now, one by one, press on all potato pieces with a bowl and flatten the potatoes.
9 – Now again, place a pan on high flame and add oil for deep fry and heat.
10 – Now, all flatten potato pieces to the oil and fry well on high flame until golden crisp.
11 – After potato pieces turn golden & crispy, transfer them to a plate and fry the next batches.
12 – Now place a pan on low flame, add 1 tsp of oil, and heat it.
13 – After the oil is hot, add 1/2 tsp of turmeric powder, 1 tsp of red chilli powder, 2 tsp of coriander powder, 1/2 tsp of garam masala, 1 tsp of cumin powder, and mix well & saute.
14 – After some seconds, add fried potato into pan mix well.
15 – Now add 1/2 tsp of Black salt, salt as per taste, 1/2 tsp of dry mango powder, 1 tsp of chaat masala, and mix gently and coat well.
16 – After mixing, turn off the flame and add chopped coriander.
17 – Now your Spicy Aloo Tuk is ready, and you can enjoy it.
यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Aloo Tuk Recipe.
