Sindhi Aloo Potato Took
Crispy, golden, and irresistibly spiced, Sindhi Aloo Potato Took is a classic Indian snack that combines tender potatoes with bold, aromatic flavors. This traditional Sindhi recipe starts with parboiled potatoes that are gently smashed and fried to perfection, creating a delightful texture that’s crispy on the outside and soft within. A vibrant spice mix of turmeric, red chili, cumin, and tangy chaat masala is generously sprinkled over the hot potatoes, infusing every bite with a tantalizing burst of flavor. Perfect as a side dish, appetizer, or teatime snack, this quick and easy recipe takes just 30 minutes from start to finish. Garnish with fresh coriander for a touch of freshness, and serve these crispy spiced potatoes hot for a mouthwatering treat everyone will love! Keywords: Sindhi Aloo Potato Took, crispy spiced potatoes, Indian snack, easy potato recipe, Sindhi cuisine.
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Recipe Information
Ingredients
- 4 pieces Medium-sized potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chaat masala
- 1 cup Vegetable oil (for frying)
- 2 tablespoons Fresh coriander (optional, for garnish)
Instructions
Wash the potatoes thoroughly and peel if desired. Cut each potato into halves or quarters, depending on their size, so they are uniform in size for even cooking.
Place the potatoes in a large pot and cover them with water. Add 1/2 teaspoon of salt to the water and bring it to a boil. Let the potatoes cook for about 8–10 minutes until they are fork-tender but not fully cooked. They should retain their shape.
Drain the boiled potatoes and allow them to cool slightly. Using a flat surface like a spatula or the bottom of a glass, gently press down on each potato piece to flatten it slightly. Be careful not to mash them completely.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, carefully add the flattened potatoes in batches to avoid overcrowding the pan.
Fry the potatoes for about 3–4 minutes on each side until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
In a small bowl, mix the remaining salt, turmeric powder, red chili powder, ground cumin, and chaat masala together.
While the potatoes are still hot, sprinkle the spice mix evenly over them, tossing gently to coat them well.
Optional: Garnish with chopped fresh coriander for added flavor and serve hot as a snack, appetizer, or side dish.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 6.1 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3224 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
