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Thursday, August 21, 2014

My friend Sangeeta have told about arbi tuk that they will double fry arbi and it will be delicious. I make even arbi fry very rarely out of guilt of deep frying. So double frying made me thick twice before trying. But when I planned for a Sindhi lunch menu last time, I wanted to try it. So when I am trying, I wanted to post it too. Vj and Aj loves this to have as side dish, but for first time I am making. Perfect as accompaniment for rice along with any gravy or even dal tadka.

Aloo tuk recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 3


Potato , medium - 5

Red chilli powder - 1 tsp

Coriander seeds powder - 3/4 tsp

Amchoor powder/ dry mango powder - 1/2 tsp

Salt - As need

Oil - For deep frying


  1. Peel and wash the potatoes. Slice them to thick slices and keep immersed in cold water.
  2. 1-cut
  3. Heat oil in a kadai. Drain the potatoes and sprinkle salt over it. Mix and deep fry in hot oil. Just until it becomes soft from inside.
  4. 2-fry
  5. Drain from oil in a paper towel and pat it gently to remove excess oil. Keep aside.
  6. 3-pat
  7. At the time of serving, heat oil again and fry the potato slices again. Let them fry in medium flame. Fry until golden in colour.
  8. 4-fry-again
  9. Drain from oil and immediately sprinkle the masala powders and toss well. Repeat the process in batches to finish.
  10. 5-toss


    • No need to fry the potato slices for long time in the first time. You can deep fry to change its colour second time when you are frying.
    • Second time frying should be done in medium flame to get crispy result.
    • Press the potatoes slightly as if you press too much, it will stick to the kitchen towel.

Serve hot as starter or accompaniment for rice. We had with Sindhi Tomato kadhi , rice, rolled papad as in the lunch menu 43.




  1. This sounds interesting. Totally tempting too

  2. Replies
    1. I roasted in tawa both sides, then rolled quickly when it is hot. As it cools it will hold its shape.

    2. Hi Raks! Thanks for letting know hoe to roll the papad. I used to rack my brains when I see the rolled papad picture in your blog! :)

  3. In Bengali it is called aluli & best taken with piping hot khicdi enjoyed on a rainy day often potatoes are replaced by sliced parwals , brinjals & in the batter adding little rice flour

  4. The ways ur presenting is makes us hungry

  5. Im a regular visitor of ur blog ....so i easily found urs recipe which is published in kunkumam Thozhi..congrats

  6. I am regular visitor of your blog I love all your recipes thanks for posting different recipes

  7. This recipe is got an Interesting name! Love the presentation.

  8. Looks wonderful raks.. I was waiting for the recipe since it hit your menus.

  9. Shall we give this to 2 year kid

    1. It has red chilli powder and dry mango powder, if your kid can cope up with these, you can try

  10. This comment has been removed by the author.

  11. Can i try shallow fry instead of deep fried version?

  12. This comment has been removed by the author.

    1. You can try, not sure about the crispiness

  13. Don't we get the raw smell of coriander seed powder as its not cooked??


  14. Don't have amchoor powder? ? Replacement for this? ??

  15. This is new for me looks scrumptious


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