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Aloo Tuk / Crispy Potatoes  - Stove Top, Air Fryer

These Aloo Tuk / Crispy Potatoes are super easy, and sinfully delicious recipe from Indian cuisine. Served as a side dish or as an starter/appetizer. Absolutely easy and a great recipe loved by all ages.
Course Appetizer, Side Dish
Cuisine Indian
Keyword potatoes,aloo,instant pot,air fryer,healthy recipes, instant pot recipes,air fryer recipes,crispy potatoes,aloo tuk
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 - 6
Author Jyoti Behrani

Ingredients

  • 4 medium russet potatoes,  boiled and peeled

Dry Spices:

For pan frying:

  • 6-8 tablespoon oil, as needed

For Garnish:

  • fresh cilantro, chopped (optional)

Instructions

  • Take a potato and cut into round discs, around 1/4 inch thickness.
  • Arrange the potato discs on a platter.
  • Sprinkle some salt to taste, and let it sit for 30 minutes. This helps season the potatoes inside out.

Instructions for Stove Top Aloo Tuk (Crispy Potatoes)

  • In a frying pan, take around 1/4 cup of cooking oil.
  • Heat oil over medium heat, fry the potatoes in batches, until golden brown on both sides. Around 4-5 minutes each side.
    Note: These potatoes are already cooked, you are looking for a little crunch on these potatoes.
  • Remove on a kitchen paper towel, and let the extra oil be absorbed. 
  • Mix the dry spices, and generously sprinkle while the potatoes are hot. Serve immediately.

Instructions for Air Fryer Aloo Tuk (Crispy Potatoes)

  • 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 at 400*F for 5-7 minutes or until brown and crispy.
  • Repeat the process for the remaining potatoes.
  • Mix the dry spices, and generously sprinkle while the potatoes are hot. Serve immediately.

Notes

  1. Potatoes of choice can be used for this recipe. If using red potatoes or baby potatoes, no need to peel the potato. If using any other potato variety, peel the skin and then cut into round shape.
  2. Adjust the spiciness as per taste. Reduce red chili powder for less spicy potatoes.
  3. Dry mango powder adds tangy flavor to these potatoes. Fresh lemon/lime juice may also be used instead.
  4. Chaat masala (Indian spice mix) may also be used instead of dry spices (coriander powder, dry mango powder).
  5. PRO TIPS FOR BEST ALOO TUK (CRISPY POTATOES) - please refer to the post earlier.