Allergens in Aloo Tuk: none of the ten listed below.
Ingredients
Quantities for 4.
- 600g small potatoes, peeled and halved (or large ones in 3cm chunks) Potato
- 600ml, for deep-frying Neutral Oil
- 1 tsp Amchur
- 1 tsp Chaat Masalacheck the blend if you need this strictly gluten-free, as some brands carry compounded hing
- 3/4 tsp Chilli Powder
- 1/2 tsp Black Saltoptional
- 1/2 tsp, coarsely cracked Black Pepperoptional
- to taste Salt
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Peel and halve the potatoes and keep them in cold water until you fry, then drain and dry them completely on a cloth. Wet potatoes spit violently in hot oil.
- Tuk is fried twice with a cooling gap in between. Budget 10 minutes of rest between the two fries; skipping it gives you soft, oily potatoes.
- Mix the amchur, chaat masala, chilli powder, black salt, pepper and salt in a small bowl before you start frying.
Method
- Heat the oil to medium. A potato piece dropped in should bubble steadily around the edges, not fizz furiously.
- Fry the potatoes in two batches for 8-10 minutes each, until pale gold and a skewer slides in easily. They should be cooked through but not coloured much.Too hot here and the outside seals before the inside softens, which is the classic tuk failure.
- Lift them out onto a rack and let them cool for 10 minutes.
- Flatten each piece with the heel of your hand or the flat of a knife to about 1.5cm, so the edges crack open.Press firmly but stop before it falls apart. Those cracked edges are where the crispness comes from.
- Raise the oil to high, until a scrap of potato surfaces immediately.
- Fry the flattened pieces again in batches, 3-4 minutes, until deep golden and audibly crisp when knocked against the ladle.
- Drain on a rack rather than paper so the undersides do not steam soft.
- While still very hot, toss with the spice mix and taste for salt.Season them hot. Once they cool, the powder sits on top instead of sticking.
- Serve at once, alongside sindhi kadhi and rice as tradition has it, or on their own with tea.
Storage
Best within the hour. Fried, unflattened potatoes hold 4 hours at room temperature and can be smashed and given their second fry just before eating; leftovers go soft and reheat poorly.
Nutrition Good estimate
One serving of Aloo Tuk (174 g) is about 307 calories, or 177 calories per 100 g.
Low protein: 3 g a serving, 4% of the calories
| Per serving174 g | Per 100 g | |
|---|---|---|
| Calories | 307 kcal | 177 kcal |
| Protein | 3.3 g | 2 g |
| Carbohydrate | 28.1 g | 16 g |
| of which sugars | 2.1 g | 1 g |
| Fibre | 3.7 g | 2 g |
| Fat | 21.0 g | 12 g |
| of which saturated | 2.2 g | 1 g |
| of which unsaturated | 17.8 g | 10 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur, black salt, chaat masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Sindhi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.