Peel, wash and cut the regular tomatoes into thick round pieces. (Approximately a centimeter thick)
Usually Sindhi Aloo Tuk are made from regular sized potatoes. You can however use baby potatoes too. Today we will make Sindhi Aloo Tuk using both the potato types.
Pour oil in a wok and heat it on high flame.
When the oil is heated up properly, add regular potatoes cut in thick round pieces to the oil.
We will turn the heat to medium and fry the potatoes on medium flame, to ensure that the potatoes are cooked properly and that they do not remain uncooked.
Keep flipping the potatoes while frying to ensure that the potatoes are fried evenly.
Fry till they are almost 80 to 90 % cooked and till their outer is slightly golden in color.
To check the doneness of the potatoes, take a single piece of potato and prick the piece using a fork. If the fork penetrates easily and yet the potato is a little hard then this indicates that our potatoes are 80% done.
At this point, dish out the potatoes on a plate with paper towel and let them cool down a little.
Repeat the procedure with baby potatoes.
Flattening the Potatoes
After the potatoes cool down a little we will flatten them with a flat bottom instrument like a wooden masher, a steel bowl of a glass. I have used a wooden dasher.
Flatten the potatoes using a wooden masher individually. Do not press too hard as we want to avoid breaking them.
Small cracks might show up during this process. These are natural and necessary.
Repeat the procedure with baby potatoes.
Preparing the Sindhi Aloo Tuk Masala Mix
To prepare the masala mix – add to a bowl, 2 Tsp Dry Coriander Powder, 1 Tsp Dry Mango Powder, 1 Tsp Roasted Cumin Seed Powder, 1 Tsp Red Chili Powder & 1 Tsp Regular Salt.
Mix well to merge the spice into each other.
After merging our Sindhi Aloo Tuk Masala Mix is ready.
This Sindhi Aloo Tuk Masala Mix can be used in a variety of dry Sindhi dishes like kurkuri bhindi, sindhi eggplant, sindhi arbi tuk, sindhi bhi ke tuk etc.
Deep Frying the Flattened Potatoes
Traditionally Sindhi Aloo Tuk are fried twice. Once half dried. Then pressed and flattened and then fried again.
Heat oil in a wok on high flame. Use the same oil that we initially used to semi fry our potatoes.
After the oil heats up, deep fry only one half of the flattened potatoes. All the potatoes are not deep fried together. This is done to avoid breaking of the potatoes while deep frying.
Fry the potatoes till they turn crispy and golden brown in color.
Dish out in a bowl after deep frying.
Repeat the procedure with the remaining half of the potatoes.
Repeat the procedure with the flattened baby potatoes in the exact same manner.
Coating the Aloo Tuk With the Masala Mix – Method 1
Arrange / Spread the deep fried potatoes on a plate so that they are clear of each other.
Sprinkle the Aloo Tuk Masala Mix, as per your taste, evenly on the potatoes in a good quantity.
After sprinkling the masala mix, pour 2 TBSP of the hot oil, from the oil the potatoes were fried in.
Pour this oil evenly on the potatoes. Make sure this oil is really hot.
Coating the Aloo Tuk With the Masala Mix – Method 2
In a wok on low flame, heat 1 TBSP oil. This is the same oil that the potatoes were fried in.
Now add the deep fried Aloo Tuk to the wok & sprinkle the Aloo Tuk Masala over the potatoes.
After adding the Masala Mix, mix the masala with the potatoes so that the potatoes are properly coated with the Aloo Tuk masala.
After coating the potatoes turn the heat off.
Dish out one potato at a time in a plate.
Our Sindhi Aloo Tuk are ready to be served. They can be served with any meal.
The Aloo Tuk are always fried in two steps. They are fried almost upto 80% in the first step. After the first frying they are flattened and deep fried again.
The magic of Sindhi Aloo Tuk lies in its unique seasoning, typically a blend of aromatic spices such as cumin seeds, coriander powder, red chili powder, and a hint of tanginess from dried mango powder or amchur.
The cracks while pressing the Aloo Tuk are natural and necessary.
Sprinkle hot oil on the potatoes after spicing them up using method 1. This oil should be really hot and should be the same oil in which we fried the potatoes
Goes well with: Specially Served with Bhuga Chawal and Sai Bhaji. It is also served as a side dish with the combination of dal chawal (Lentil and Rice) & Sindhi Kadi Chawal.