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Aloo Took Recipe


500 gm aloo (potatoes) -peeled and cut into rounds 
Oil for deep frying 
1 tsp salt 
1 1/2 tsp red chillies-coarsely pounded 
1/4 tsp black pepper 
1 tsp dried mango powder

How to make aloo tuk:

  • Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
  • Remove from kadahi, drain excess oil. Put aside to cool a little.
  • Once cool, flatten by pressing between palms.
  • Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
  • Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.