By Akshara
August 3, 2026
Aloo tuk is a celebrated Sindhi side dish featuring baby potatoes that are double-fried and tossed in a punchy spice blend. The double-frying technique gives the potatoes a deeply crispy exterior while keeping the centre soft and fluffy. Flattening the potatoes gently after the first fry creates more surface area to catch the fragrant dry spices like dry mango powder, coriander, and chilli. Traditionally served alongside Sindhi kadhi and rice, it adds a wonderful crunch to any meal.
500g baby potatoes Vegetable oil for deep frying 1.5 teaspoons coriander powder 1 teaspoon dry mango powder (amchur) 1 teaspoon Kashmiri red chilli powder 1/2 teaspoon roasted cumin powder 1/4 teaspoon turmeric powder Salt to taste
Parboil the baby potatoes in salted water until just tender, then drain, peel, and let them dry completely.
Heat oil in a deep pan over medium heat and fry the potatoes for three to four minutes until the skin turns pale golden, then remove and drain on kitchen paper.
Gently press each warm potato between your palms or using a flat cup to flatten them slightly without breaking them apart completely.
Reheat the oil on high heat, fry the flattened potatoes a second time until deep golden and extra crisp, then immediately toss them in a bowl with the combined spice powders and salt.