Sindhi Aloo (Potato) Took Recipe

Name: Sindhi Aloo (Potato) Took
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes, peeled and cut into cubes; 1 pinch salt; oil, to deep fry; Masala powder; 1 teaspoon salt; 1 1/2 teaspoons coriander powder; 1 1/2 teaspoons chat masala; 1/2 teaspoon red chili powder; 3/4 teaspoon garam masala powder; 1 pinch turmeric powder (optional); 1 pinch mint powder (optional); cilantro, chopped,to garnish (optional)

Servings: persons

500 g potatoes, peeled and cut into cubes
1 pinch salt
oil, to deep fry
Masala powder
1 teaspoon salt
1 1/2 teaspoons coriander powder
1 1/2 teaspoons chat masala
1/2 teaspoon red chili powder
3/4 teaspoon garam masala powder
1 pinch turmeric powder (optional)
1 pinch mint powder (optional)
cilantro, chopped,to garnish (optional)

1
Peel potatoes and cut into large cubes.
2
(Approx. make 4 cubes out of 1 potato).
3
Poke holes all over the potatoes with a fork.
4
Add a pinch of salt to the potatoes.
5
Toss the potatoes with salt in a bowl with the help of your fingers.
6
Fry in oil till golden brown, then drain excess oil on paper napkins/clean kitchen towels and set aside.
7
Now prepare the masala.
8
For this, mix all the masala powders mentioned above in a bowl.
9
Keep aside.
10
Sprinkle the masala powder prepared above on the potatoes.
11
Toss the potatoes in the same.
12
Garnish with cilantro.
13
Serve immediately.
14
This is a side dish served with hot puris or rotis (Indian flatbreads) and some low-fat yogurt on the side.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g potatoes, peeled and cut into cubes, 1 pinch salt, oil, to deep fry, Masala powder, and more.

Yes, Sindhi Aloo (Potato) Took falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sindhi Aloo (Potato) Took

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