Aloo tuk (crispy fried tangy potatoes)

A fragrant combination of Indian spices transforms deep-fried potato wedges into a tasty dish in Monisha Bharadwaj's simple recipe
By Monisha Bharadwaj
Aloo tuk (crispy fried tangy potatoes)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • sunflower oil, for deep frying
  • 300 g potato wedges, with the skin on
  • rock salt, to taste
  • generous pinch of chilli powder
  • generous pinch of roasted ground cumin
  • generous pinch of dried mango powder, (amchoor)

Tips and Suggestions

Mango powder (amchoor) can be found in Asian foodshops.

Method

1. Heat the oil in a wok or deep saucepan. Once the oil is very hot add in the potato wedges and fry until golden.

2. Remove with a slotted spoon and drain on kitchen paper.

3. Sprinkle liberally with rock salt, chilli powder, roasted cumin powder and mango powder and serve hot.

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