Chef Saransh Goila's Crispiest Sindhi Aloo Tuk Recipe is Perfect for Winter Mornings

Sindhi Aloo Tuk, a beloved dish, gets an extra crispy makeover with this perfected recipe. The secret lies in using "chips wala" or laal aloo, ensuring a superior crunch compared to regular potatoes. The first essential step is an air fry, which not only evenly cooks the potato but also removes moisture, a key factor for achieving maximum crispiness. While deep frying is an option, the air-fried potatoes outshine with their texture. After the initial fry, mash and cool the potatoes, allowing them to dry out further.

Crispiest Sindhi Aloo Tuk Recipe:

The second crucial frying stage demands extremely hot oil to achieve the coveted golden and crispy texture. Since the potatoes are already cooked, this step focuses solely on crisping them up, taking just 2-3 minutes. The result? A delightful Sindhi Aloo Tuk that will redefine your potato experience. It's so irresistibly crispy that it makes you question the supremacy of French fries.

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To complete this culinary masterpiece, a blend of aromatic spices known as Tuk Masala is generously sprinkled over the golden crisps. This mixture combines coriander, turmeric, red chili, garam masala, cumin, aamchur, and salt for a burst of flavor. A final toss with a dash of oil ensures the spices cling perfectly to the potato pieces. With this recipe, your kitchen transforms into a haven for crispy potato lovers, offering a taste that is truly Delishaaas!