Aloo tuk recipe
 A traditional Sindhi dish of deep-fried smashed potatoes that are quick to cook and sprinkled with delicious spices. 1 tbsp chilli powder 1 tbsp dried mango powder (amchoor) 1 tbsp ground coriander ½ tbsp roasted ground cumin ½ tbsp ground turmericsalt 1 tbsp chilli powder 1 tbsp dried mango powder (amchoor) 1 tbsp ground coriander ½ tbsp roasted ground cumin ½ tbsp ground turmeric salt 4 large chipping potatoes, peeled and cut into round chunksvegetable oil, for frying 4 large chipping potatoes, peeled and cut into round chunks vegetable oil, for frying Method To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry.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. 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.)Once cool, smash them using a flat surface, like the underside of a bowl. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot. To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the tuk masala, mix the spices in a small bowl and season with salt. Set aside. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry. To make the aloo tuk, soak the potatoes in water for 15–20 minutes. Pat the potatoes dry. 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. 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. 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.) 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.) Once cool, smash them using a flat surface, like the underside of a bowl. Once cool, smash them using a flat surface, like the underside of a bowl. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Place back into the pan or fryer and cook again over a medium-high heat until golden brown and crisp. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot. Once cooked, generously sprinkle the potatoes with the tuk masala and serve hot.