ALOo Tuk 

  The weather in Bangalore has been horrible past one week. The floor is cold, the sky is grey, it’s been drizzling (reminds me of London 😔)

This weather makes you crave for hot masala chai and something spicy and fried (😁😜). 


So here is a healthy version of Aloo Took. A sindhi potato dish. The original recipe calls for sliced potatoes to be deep fried twice. Aloo took can be served along with dal, kadhi or had as a tea time snack. Here is my healthier version, double baked potatoes.



10 nos – Potatoes, small sized (not baby )

2 tbsp – oil or butter

1 tsp – Turmeric

2 tsp – Red chilly powder

1 tsp – Coriander powder

1 tsp – Amchur powder

Salt to taste.

Lemon wedges to serve



Clean, peel and par boil the potatoes in salt water. This will take 10 minutes.

Preheat the oven to 180°c.

Once the potatoes are par boiled, drain the water. Transfer these potatoes into a baking tray.

Add oil or butter and toss the potatoes well. The potatoes should be well coated with oil. Bake it in the oven for 1/2 hour.

Remove it from the oven. Using a potatoes masher , press each potatoes lightly just to flatten it and open it up a little. Add all the spices and salt on the potatoes, give it a gentle toss and bake again for 1/2 hour or till the potatoes are golden brown and crisp. Flip them once in between. Season it again incase it requires.

Squeeze lemon juice over it and serve hot with pudina chutney and masala chai.


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