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.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a small bowl, mix the remaining salt, turmeric powder, red chili powder, ground cumin, and chaat masala together.

Step 7

While the potatoes are still hot, sprinkle the spice mix evenly over them, tossing gently to coat them well.

Step 8

Optional: Garnish with chopped fresh coriander for added flavor and serve hot as a snack, appetizer, or side dish.

Nutrition Facts

Serving size	(851.8g)

Amount per serving	% Daily Value*
Calories	2605.8

Total Fat 237.9g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2570.8mg	0%
Total Carbohydrate 132.0g	0%
Dietary Fiber 15.3g	0%
Total Sugars 6.1g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 100.6mg	0%
Iron 5.8mg	0%
Potassium 3223.7mg	0%

*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.

Source of Calories

Fat: 78.4%

Protein: 2.3%

Carbs: 19.3%