Catch Chef Kunal Kapur Cook Aloo Tuk Live At HT City Unwind

Witnessing a live cooking session is always exciting, but have you ever thought of being a part of one, that too when it’s hosted by some of the biggest chefs in India? Well, HT City Unwind is bringing you the opportunity to stand alongside Chef Kunal Kapur, Chef Saby, Chef Varun Inamdar, and many more, who will be taking over the Masterchef Cookout Zone at one of Delhi’s most talked-about food and music festivals. 

HT City Unwind kickstarts today (October 7) and will continue until Sunday (October 9). While the three-day event at Jawaharlal Nehru Stadium promises an unforgettable weekend of music, food, and fun, the Slurrp Masterchef Cook along zone is where you can witness the celebrity chefs cooking live and sharing their tips, tricks, and exclusive recipes. The chefs will take over the Masterchef Cookout zone on Friday and Saturday (2 pm onwards) and on Sunday (1 pm onwards). 

The lucky winners will even be able to join some of the chefs on stage and cook alongside the culinary wizards. All you have to do is enter the Masterchef Cookalong Recipe Contest. Each chef is gearing up to showcase their skills and is hard at work putting together a spectacular line-up of dishes. 

For instance, Chef Kunal - who is known to share some life-saving kitchen tips and interesting recipes on social media - will be cooking an array of unique dishes at the event, including some regional delicacies. Can you guess the recipes that he has in mind for the live cooking session? It’s none other than Aloo Tuk.

Aloo, or potato, is one of the most common ingredients in Indian cooking, and has countless mouth-watering dishes to its credit. From chatpate aloo, gobhi aloo, jeera aloo to masaledar aloo curry, and so on, there are options galore. Aloo Tuk is a popular Sindhi snack which has crispy, fried, and spiced potato slices. It isn’t just your ordinary potato fries, but are seasoned with bold spices, fried twice resulting in crunchy, crispy, tangy, salty, and spicy potato slices that can be a great snack for your evening binge or kickstart a house party. In Sindhi homes, this is a perfect accompaniment to go with a cup of evening chai. 

Chef Kunal Kapur at Masterchef Cookout zone at HT City Unwind

Craving some Aloo Tuk already? Chef Kunal has got you sorted. Here’s the recipe.  


For boiling: 

  • 500 gms baby potato (with skin) 
  • 1 tbsp salt 
  • 1 onion whole 
  • 5 garlic cloves

For frying:  

  • Oil, for deep frying

For chilli cheese sauce: 

  • ¼ cup Sriracha sauce (Thai)  
  • ½ cup mayonnaise (kewpie) 
  • ½ cup plain cheese spread (amul) 
  • 1 tsp Kashmiri chilli powder 
  • 1 tbsp mustard oil

For garlic yoghurt: 

  • ½ cup thick curd  
  • 2 tsp garlic juice
  • A pinch of salt

For assembling: 

  • 1 tbsp chaat masala  
  • 1 tsp Kashmiri chilli powder 
  • 1 apple (finely chopped)  
  • 2 tbsp onion (finely chopped)  
  • 2 tbsp tomato (finely chopped)  
  • 1 green chilli (finely chopped) 
  • A handful of coriander (chopped) 
  • 2 tbsp cucumber (finely chopped) 
  • A handful of spring onions (finely chopped)  
  • A dash of mustard oil  


  • Take a saucepan, fill it with water and boil it. 
  • Wash the baby potatoes thoroughly under running water.
  • Once cleaned, put them in the boiling water without peeling, along with salt, onion and garlic.
  • Boil them for about 15 minutes until they become soft. 
  • Strain the potatoes and put them aside in a bowl to cool them down a bit. 
  • While the potatoes are still warm, crush them gently to flatten them using the backside of a clean saucepan or a potato masher. 
  • Deep fry the potatoes in hot oil till they are half done. Keep them aside. 
  • To make chilli cheese sauce, put together sriracha sauce, cream cheese, mayonnaise, Kashmiri chilli powder, and mustard oil in a bowl. 
  • Mix it thoroughly with a whisk. 
  • Put it in a squeeze bottle and keep aside.
  • To make garlic curd, put together curd, garlic juice and salt. 
  • Whisk and place it in a squeeze bottle. 
  • To assemble the dish, deep fry the potatoes until they are crisp from outside. 
  • Place them on a platter and sprinkle chaat masala and Kashmiri chilli powder. 
  • Lap it generously with chilli cheese sauce. 
  • Sprinkle all the chopped veggies and apple on top of it. 
  • Now, put some garlic yoghurt on top, sprinkle a dash of mustard oil and serve it.