Sindhi Aloo Tuk

Name: Sindhi Aloo Tuk
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 12-13 Medium-small size aloo; 2-3 Onions; 2 Green Chillies; 1 inch Ginger; 1 tablespoon Mustard Oil; 1 Tea Spoon Jeera; 1 Pinch Hing; 2 Tea Spoon Salt; 2 Tea Spoon Dhaniya Powder; 1 Table Spoon Meat Masala (It doesn’t contain any non-vegetarian ingredient but it’s optional to use it); 1/2 Tea Spoon Laal Mirch Powder; 1 Tea Spoon Kashmiri Laal Mirch Powder; 1/2 Tea Spoon Haldi Powder; 1 Tea Spoon Garam Masala

Deepank @Deepank126

New Delhi

Sindhi Aloo Tuk

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Ingredients

3-4 servings

12-13Medium-small size aloo
2-3Onions
2Green Chillies
1 inchGinger
1 tablespoon Mustard Oil
1 Tea SpoonJeera
1 PinchHing
Spices
2 Tea SpoonSalt
2 Tea SpoonDhaniya Powder
1 Table SpoonMeat Masala (It doesn’t contain any non-vegetarian ingredient but it’s optional to use it)
1/2 Tea SpoonLaal Mirch Powder
1 Tea SpoonKashmiri Laal Mirch Powder
1/2 Tea SpoonHaldi Powder
1 Tea SpoonGaram Masala

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Steps

1

Wash Aloo properly, chop them in half but don’t peel off their skin.
2

Now take a bowl, add chopped aloo pieces in it, sprinkle 1 Teaspoon Salt on them & mix them properly.
3

Then add water in them & let them rest for 5-10 minutes till their starch is completely released.
4

Meanwhile, chop onions, Ginger & Green Chillies.
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Now take a kadhai, add oil in it for frying & keep the gas on medium flame.
7

When oil gets heated up, add soaked aloo aloo pieces directly from water in oil & fry them for 2-3 minutes.
8

Don’t fry them till golden brown in first fry.
9

After 2-3 minutes, turn off the flame & take them out in a plate or a bowl.
10

Now let them cool down properly before second frying.
11

After some time, again turn on the gas & keep it on high flame.
12

Now press aloo pieces slightly with the base of a katori.
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Then add them in oil & fry them till they turn into golden brown in colour.
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After 3-4 minutes, when they turn into golden brown in colour, turn off the flame & take them out in a plate.
16

Now take another kadhai, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
17

When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
18

After some time, again turn on the gas & keep it on medium flame.
19

Then add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
20

When they start sizzling, add finely chopped onions, Ginger & green chillies in it & cook them till they turn into golden brown in colour.
21

After 5-6 minutes, when they turn into golden brown in colour, add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Salt, 2 Teaspoon Dhaniya Powder, 1 Table Spoon Meat Masala, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Kashmiri Laal Mirch Powder & 1 Teaspoon Garam Masala in it & mix them properly.
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Now cook them for 2-3 minutes.
25

After 2-3 minutes, add fried aloo pieces in it & mix them properly.
26

Your Sindhi Aloo Tuk is ready to be served.