Super simple insanely delicious potato fry recipe – Aloo Tuk, with step-wise pictures. This low calorie version of Aloo Tuk can be served as side dish or a quick snack!
Who doesn’t love potatoes?! They are the single most versatile ingredient that can be used in any form – make snacks, side dishes, gravies or if you are a mad potato lover like me, you will enjoy a plain boiled one too. Potatoes stay good for weeks when stored properly and don’t take up fridge space. If you have a bag of onions, potatoes and tomatoes – you are probably sorted for a few days. Ensure these supplies last in your kitchen and you can still whip up crowd-pleasing dishes during this lock-down. When I made my Khatta Meetha Dal, I wanted to make a simple potato fry but then thought of jazzing up a bit and ended up making Aloo Tuk recipe.
The traditional recipe for Aloo Tuk uses deep-fried potatoes, tender baby potatoes at that. Given our current circumstances, we cant be knit-picky about our basic ingredients. So I used regular potatoes that are common in our kitchens and I didn’t want to deep-fry them (as many of you know my apprehension with deep-frying anything). This recipe of Aloo Tuk is low calorie as I pan fried my potato slices in my cast iron pan and they were perfect with a crisp outside and softer insides. Feel free to deep-fry them if you want to indulge yourself.
What makes Aloo Tuk special and different from the regular potato fry?! The use of spices. A medley of Indian spices are used on fried potatoes and it is nothing like anything you have tasted before, trust me. I have always always used salt and chilli powder to spice up my roast potatoes. In this recipe, we use coriander powder, cumin powder and the most important ingredient is dry mango powder which yields a slight tanginess to the warm potatoes. You can serve this up as a side dish, as I did along side rice or as a quick snack too! Here is a baby potato roast, check it out.
How to make Aloo Tuk | Low Calorie Aloo Tuk Recipe
📖 Recipe
Aloo Tuk | Low Calorie Aloo Tuk Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3 Medium Sized Potatoes
- 1 tablespoon Oil
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Amchoor/Dry Mango Powder
- ¼ teaspoon Black Salt
Instructions
- Wash and peel potatoes. Cut them into roundels of ½ cm thickness. They should neither be too thick nor too thin. Keep them immersed in water for 10-15 mins.
- Pat them dry and place them on kitchen towel or tissue to remove excess water.
- Meanwhile heat a cast iron pan with oil. Place the potato slices on the hot pan (in batches if required) without crowding the pan and cook them on low flame until the bottoms are crisp and light golden.
- Flip them to the other side and continue cooking until golden brown. This should take 10-15mins. Repeat this with rest of the potato slices.
- Remove the shallow fried potato slices onto a bowl and when they are warm, add spice powders – Kashmiri red chilli powder, coriander powder, cumin powder, amchoor and black salt.
- Shake well to get the slices coated with the spices.
- Serve hot as it as or as a side dish for rice and khatta meetha dal.
Detailed step-wise picture recipe of making Aloo Tuk | Low Calorie Aloo Tuk Recipe
Wash and peel the potatoes. Cut them into roundels of ½ cm thickness. They should neither be too thick nor too thin. Keep them immersed in water for 10-15 mins.
Pat them dry and place them on kitchen towel or tissue to remove excess water.
Meanwhile heat a cast iron pan with oil. Place the potato slices on the hot pan (in batches if required) without crowding the pan and cook them on low flame until the bottoms are crisp and light golden.
Flip them to the other side and continue cooking until golden brown. This should take 10-15mins. Repeat this with rest of the potato slices.
Remove the shallow fried potato slices onto a bowl and when they are warm, add spice powders – Kashmiri red chilli powder, coriander powder, cumin powder, amchoor and black salt.
Shake well to get the slices coated with the spices.
Serve hot as it as or as a side dish for rice and khatti meethi dal.
Recipe Notes
- If you are using baby potatoes, boil them for 10 mins and slightly flatten them out, follow rest of the recipe.
- Adjust spices as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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