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These Aloo Tuk / Crispy Potatoes are super easy, and sinfully delicious recipe from Indian/Sindhi cuisine. Served as a side dish or as an starter/appetizer. Absolutely easy and a great recipe loved by all ages.
Traditionally, these Aloo Tuk / Crispy Potatoes are deep fried potatoes, with some Indian spices sprinkled over the top and served as a side dish. These are served with some of the classic Indian/Si ndhi recipes such as Kadhi Chawal / Sindhi Vegetable Curry served with some steamed white rice and aloo tuk /crispy potatoes. Bhughe Chawal / Sindhi Brown rice. These Aloo Tuk/ Crispy Potatoes make an excellent side dish, and can be served with a variety of meal combinations such as pulao/biryani, dal chawal / Lentil and rice. These make an excellent starter/appetizers recipe too!!
I remember when I was little, every Sunday my mom used to make Kadhi Chawal / Sindhi Vegetable curry and yes you guessed it right 😊, on side these yummylicious Aloo Tuk / Crispy Potatoes. I could not even wait for these to be plated, they just disappeared even before my mom would serve these with the actual meal. I guess some things never change, and love for these little crunchy bites still is the same. Now, whenever I make these, my kids eat them all, even before I serve them. Truly said History repeats itself 😊
Making these Aloo Tuk /Crispy Potatoes is very easy. Traditionally, my mom used to fry the potatoes twice for the crunchiness. I do this little different. I like to boil the potatoes first, and then pan fry these using minimum oil. Or you can make these in an oven or even in a air fryer. Thus, trying to keep it a little healthier. But, trust me these Aloo Tuk /Crispy Potatoes still taste the same, just gotten little healthier. Enjoy the healthier version of tthese yummylicious Aloo Tuk / Crispy Potatoes with your favorite meal combo or with a cup of evening tea. Healthy cooking!!
I like to use baby potatoes or red potatoes for this recipe. Since, the potato skin adds an extra crunch to this simple recipe. But russet potatoes works just fine as well. I boil the potatoes first, slightly mash(press) the potatoes between the palms and pan fry. For russet potatoes I peel the skin off, of the potatoes, cut it into rounds, and pan fry. Sprinkle some Indian spices such as coriander powder, cumin powder, dry mango powder, red chili powder, garnish with some fresh cilantro. You can also use some chat masala (Indian spice mix). Enjoy these yummy Aloo Tuk / Crispy Potatoes hot with your favorite meal or as it is. Bonappetie!!
Here’s are some more recipes from blog. Healthy cooking!!!
Sindhi Tomato Kadhi – vegan, gluten-free vegetable curry
Sai Bhaji / Palak Dal – highly nutritious, blend of spinach and lentil/dal
Tahiri – aromatic sweet rice recipe served on special occasions or festivals
Baingan Fry – healthy and delicious air fryer eggplant
Aloo Tuk / Crispy Potatoes - Air Fryer
- baby potatoes boiled, 22-24 count
- 1/2 TBSP coriander powder
- 1 TSP red chili powder
- 1 TSP dry mango powder
- Salt to taste
For pan frying:
- 6-8 TBSP oil as needed
- fresh cilantro chopped (optional)
Instructions for Air Fryer Cooking:
- Take boiled baby potato and gently press it between the palms, without breaking the potatoes. Sprinkle some salt over the potatoes, and keep it aside for 10 -15 min.
- Pre-heat the air fryer to 400 * F.
- Remove the air fryer basket, spray it with some cooking oil. Carefully place the potatoes in the air fryer basket. Spray the potatoes with some cooking oil.
- Air fry potatoes for 5-7 min or until brown and crispy.
- Repeat the process for the remaining potatoes.
- Dish out the potatoes on a serving dish, sprinkle some dry spices, coriander powder, dry mango powder, and red chili powder.
- Garnish with some fresh cilantro and serve Aloo Tuk/Crispy Potatoes hot with your favorite meal. Enjoy!
- Potatoes of choice can be used for this recipe. I prefer baby potatoes and red potatoes. If using any other potato variety, remove the skin and then cut into round shape.
- Adjust the spiciness as per taste. Reduce red chili powder for less spicy potatoes.
- Dry mango powder adds tangy flavor to these potatoes. Fresh lemon/lime juice may also be used instead.
- Chat masala (Indian spice mix) may also be used instead of dry spices (coriander powder, dry mango powder).
- Instructions for Stove Top Cooking, follow the recipe as discussed. Heat a fry pan. On a high to medium heat, add oil, when the oil is hot, carefully place the potatoes. Cook for 3-4 min or until brown and crispy. Flip the potatoes and cook on the other side until brown and crispy. Rest of steps remain same.