Aloo Tuk



  1. Peel and halve the potatoes.
  2. salt the halves and deep fry on a low flame.
  3. Poke with a knife to see if they are tender.
  4. If done, take out and cool for five minutes.
  5. Then using the palm of your hand, flatten out the potatoes on the rolling board with a light hand.
  6. Before serving, deep fry on a high flame till a golden colour.
  7. Garnish each tuk with a little red chilli powder, mango powder, coriander powder and a few drops of heated oil.
  8. Serve hot.
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