Let’s continue the Indian series with this delicious dish “Potato Aloo Took” which I prepared with chef Sarab and Fuzzy in their Slurp Studio.
200 grams baby potatoes
1 teaspoon salt
1 teaspoon chilli powder
2 teaspoons chat masala
Oil for deep-frying
1- Place the potatoes in boiling water over medium heat.
2- Prepare the spice mixture: put salt, chat masala and chilli powder in a bowl and mix.
3- Once the potatoes are half done, remove them from water and place them under cold water and let them cool down.
4- Lightly press the potatoes between your palms and flatten them.
5- Heat sufficient oil in a pan. Deep fry the potatoes on medium heat untill they become crisp and golden.
6- Once the potatoes are done, drain and place them in a bowl covered with paper towels to absorb the excess oil.
7- Place the potatoes in a bowl and sprinkle with the spice mixture.
8- Add some chopped cilantro and mix.
9- Serve the Aloo tuk hot.