My friend Sangeeta have told about arbi tuk that they will double fry arbi and it will be delicious. I make even arbi fry very rarely out of guilt of deep frying. So double frying made me thick twice before trying. But when I planned for a Sindhi lunch menu last time, I wanted to try it. So when I am trying, I wanted to post it too. Vj and Aj loves this to have as side dish, but for first time I am making. Perfect as accompaniment for rice along with any gravy or even dal tadka.
Aloo tuk recipe
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 5 mins | Cook time: 25 mins | Serves: 3
Prep Time: 5 mins | Cook time: 25 mins | Serves: 3
Ingredients
Potato , medium - 5
Red chilli powder - 1 tsp
Coriander seeds powder - 3/4 tsp
Amchoor powder/ dry mango powder - 1/2 tsp
Salt - As need
Oil - For deep frying
Red chilli powder - 1 tsp
Coriander seeds powder - 3/4 tsp
Amchoor powder/ dry mango powder - 1/2 tsp
Salt - As need
Oil - For deep frying
Method
- Peel and wash the potatoes. Slice them to thick slices and keep immersed in cold water.
- Heat oil in a kadai. Drain the potatoes and sprinkle salt over it. Mix and deep fry in hot oil. Just until it becomes soft from inside.
- Drain from oil in a paper towel and pat it gently to remove excess oil. Keep aside.
- At the time of serving, heat oil again and fry the potato slices again. Let them fry in medium flame. Fry until golden in colour.
- Drain from oil and immediately sprinkle the masala powders and toss well. Repeat the process in batches to finish.
Notes
- No need to fry the potato slices for long time in the first time. You can deep fry to change its colour second time when you are frying.
- Second time frying should be done in medium flame to get crispy result.
- Press the potatoes slightly as if you press too much, it will stick to the kitchen towel.
Serve hot as starter or accompaniment for rice. We had with Sindhi Tomato kadhi , rice, rolled papad as in the lunch menu 43.
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