Friday, April 19, 2013

Sindhi Baigan and Aloo Tuk/Took Patata

Aloo tuk is a very popular signature dish of Sindhi cuisine.These double fried crispy potatoes slices/wedges can be served as a side dish,appetizer or as a snack.It is very easy to prepare and you can half cook them before and refry them when needed. It is best served with daal, sindhi kadhi and sai bhaji



how to make sindhi style aloo took




INGREDIENTS-
preparation time-10 minutes
cooking time-15 minutes
serve-4
  • Potatoes-3
  • Brinjal-2
  • Mango powder-1/2 tsp
  • Chili powder-1/2 tsp
  • Coriander powder-1 tsp
  • Salt-to taste
  • Dried mint powder-1/3 tsp
  •  Salt-to taste
  • Cooking oil- to deep fry
PROCEDURE-
  1. Potato-Wash and peel potatoes and make big cubes.
  2. Take a bowl and add all the dry spices in it and mix well.
  3. Sprinkle salt over potato pieces and rest for 5 minutes.
  4. Heat oil in a deep pan and then gently slide the potatoes cubes in the oil
  5. Cover the pan with a lid and cook on low heat till just done.
  6. Remove the potatoes from the pan and drain on a paper napkin and let it cool down.
  7. Now press the potatoes between your palms or press with the bottom of a small metal bowl.
  8. Don't press too hard otherwise they will break into pieces or will turn into a mash.you just have to slightly flatten them.
  9. Heat the oil again and fry the pieces on high heat till they become golden and crisp.
  10. Drain on a paper napkin and immedietely sprinkle the spice mix,and gently mix.
  11. Serve immediately as they will loose their crispiness after some time.
  12. Brinjal-  
  13. Slice brinjals in 1/2 to 3/4 inch thick roundals.  
  14. Make criss cross cuts in the brinjal slices,don't slice too deep,and sprinkle little salt over them
  15. Heat oil and gently slide the brinjal in the hot oil.
  16. Deep fry from both the sides on medium heat till golden in colour.
  17. Drain on a paper napkin and sprinkle th spice mix
Serving suggestions-serve as a side dish with daal or kadi,or with ketchup or mint chutney as a starter.
  
Variations 
1-If serving aloo tuk as a starter or making for a party then prefer to use baby potatoes for a even look.
2- For a quick version-you can also use pre-boiled potatoes for making aloo took.just peel and  press the boiled potato cubes,sprinkle some salt and fry on medium heat till golden and crisp.
3-Slice potatoes in roundals(like brinjals) and then make criss cross on them and first half fry them,then refry again on high heat,drain and sprinkle spice mix.

11 comments:

Aara Shaikh said...

this looks yummm :)

DivyaGCP said...

Very inviting platter.. The egg plant and potato are very deliciously prepared.

Sanoli Ghosh said...

Absolutely delicious Sindhi dish. Loved it with plain rice and dal.

today's post:
http://sanolisrecipies.blogspot.in/2013/04/rice-fritters-pakoras.html

Priya Suresh said...

Beautifully done, who can resist to this wonderful and delicious sindhi baingan & aloo tuk.

Sangeetha M said...

spicy n yummy roast, looks so delicious n tempting!

divya said...

Love it ..beautiful presentation!

Meena B said...

love the way u hv presented both potato and brinjal

we have this for breakfast at times with poori
or at times it goes well for dinner too when short of time or whatever reason

my fav

Sowmya Madhavan said...

Looks delicious..

Sapana Behl said...

Aloo tuk looks mouth watering...

Amrita Vishal said...

Excellent to go with rice and dal!!

Mahi said...

Interesting dishes..looks yummy!