Aloo tuk

1. 1

   To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside.

2. 2

   To make the aloo tuk, soak the potatoes in water for 15-20 minutes. Pat the potatoes dry.

3. 3

   Preheat a deep fat fryer or pan of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until they are 80% cooked - check by piercing a knife or a fork at the centre of the potato. It should easily pierce without breaking.

4. 4

   Use a metal slotted spoon to carefully remove the potatoes from the oil then place onto kitchen paper to drain and allow to cool for 5-7 minutes. (Alternatively, you can cook the potatoes in an air fryer. To do this, place them into the basket in a single layer and cook at 180C for 25 minutes, allowing to cool for 5-7 minutes after cooking.)

5. 5

   Once cool, smash them using a flat surface, like the underside of a bowl.

6. 6

   Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp.

7. 7

   Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.