Aloo ke Tukk recipe

Aloo ke Tukk recipe

15 min
2 people
10 min



Let me take you on a journey back to my childhood, where the aroma of spices filled the air and the sizzle of frying potatoes echoed in the kitchen. Aloo ke Tukk, a humble yet flavorful dish, holds a special place in my heart as it reminds me of lazy Sunday afternoons spent with my family. The simplicity of its preparation coupled with its delicious taste made it a favorite among us all. From the first time I tasted it, I knew that Aloo ke Tukk would become a cherished part of my culinary repertoire, evoking fond memories with every crispy bite.




Recipe of Indo-Chinese Style Aloo Ke Tuk




  • 1 bowl boiled Baby Potatoes
  • Oil for frying
  • 1/2 cup triangle-shaped Yellow Bell Peppers
  • 1/2 cup triangle-shaped Red Bell Peppers
  • 3 Green Chillies, slit from the middle
  • 1 tbsp Oil
  • 1 tsp Nigella Seeds (Kalonji)
  • 1 tsp Fennel Seeds (Saunf)
  • 1 tbsp sliced Ginger
  • Sendha Namak or Rock Salt to taste
  • 2 tbsp Tamarind Chutney
  • Coriander Leaves for garnish





  1. Prepare Potatoes:

    • Clean the baby potatoes and boil them with their skin on.
    • Once boiled, flatten each potato using the palm of your hand.
    • Heat oil in a pan for deep frying. Fry the flattened potatoes until they turn crisp and golden. Remove them from the oil and set aside.
  2. Prepare Indo-Chinese Mix:

    • In a wok, heat a tablespoon of oil.
    • Add nigella seeds and fennel seeds. Let them splutter.
    • Add sliced ginger, slit green chilies, and diced bell peppers to the wok.
    • Season with rock salt according to taste.
    • Add tamarind chutney made with rock salt.
    • Stir well to combine.
    • Add the crispy fried potatoes to the wok and toss everything together until the potatoes are well coated with the seasoning.
  3. Serve:

    • Transfer the prepared Indo-Chinese style Aloo Ke Tuk to a serving plate.
    • Garnish with freshly chopped coriander leaves.
    • Serve hot and enjoy your flavorful dish!


Note: You can adjust the seasoning according to your taste preferences.




About the Recipe:


Aloo ke Tukk, also known as Aloo ke Pakode or Potato Fritters, is a popular Indian snack that features thinly sliced potatoes coated in a spiced gram flour batter and deep-fried until golden and crispy. This beloved dish is not only easy to make but also incredibly versatile, making it suitable for various occasions, from casual gatherings to festive celebrations. Aloo ke Tukk pairs perfectly with a hot cup of tea or as a side dish with chutney, adding a delightful crunch to any meal.



Cooking Tips:


  1. Choose the Right Potatoes: Opt for starchy potatoes like russets or Yukon Golds, as they yield the crispiest texture when fried.
  2. Slice Evenly: Ensure that you slice the potatoes thinly and uniformly to ensure even cooking and consistent texture.
  3. Season Well: Don't be shy with the spices! Season the gram flour batter generously with salt, red chili powder, cumin, and ajwain (carom seeds) for enhanced flavor.
  4. Maintain Oil Temperature: Fry the Aloo ke Tukk in hot oil to achieve a crispy exterior. Keep an eye on the oil temperature and adjust the heat as needed to prevent the potatoes from becoming soggy.
  5. Drain Excess Oil: After frying, place the Aloo ke Tukk on paper towels to absorb any excess oil before serving to ensure a lighter, less greasy snack.



Pairing Guide:


  • Masala Chai: Enjoy Aloo ke Tukk with a piping hot cup of masala chai for a quintessential Indian tea-time experience.
  • Green Chutney: Serve Aloo ke Tukk with tangy green chutney or mint yogurt dip for a refreshing contrast to the crispy potatoes.
  • Tamarind Chutney: For a sweet and tangy twist, pair Aloo ke Tukk with tamarind chutney drizzled on top for an explosion of flavors.




Frequently Asked Questions about Aloo ke Tukk:


  1. What are Aloo ke Tukk?
    • Aloo ke Tukk are thinly sliced potatoes coated in a spiced gram flour batter and deep-fried until golden and crispy.
  2. How do you make Aloo ke Tukk crispy?
    • To make Aloo ke Tukk crispy, ensure that the potatoes are thinly sliced, the batter is well-seasoned with spices, and fry them in hot oil until golden brown and crunchy.
  3. Can I make Aloo ke Tukk ahead of time?
    • While Aloo ke Tukk are best enjoyed fresh, you can prepare the batter and slice the potatoes in advance and fry them just before serving for optimal crispiness.
  4. Are Aloo ke Tukk gluten-free?
    • Yes, Aloo ke Tukk can be made gluten-free by using chickpea flour (besan) instead of wheat flour in the batter.
  5. What spices are used in Aloo ke Tukk?
    • Aloo ke Tukk are typically seasoned with salt, red chili powder, cumin, and ajwain (carom seeds) for added flavor.
  6. How long should I fry Aloo ke Tukk?
    • Fry Aloo ke Tukk in hot oil for about 5-7 minutes, flipping halfway through, or until they turn golden brown and crispy.
  7. Can I bake Aloo ke Tukk instead of frying them?
    • While traditionally deep-fried, you can bake Aloo ke Tukk in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy.
  8. What can I serve with Aloo ke Tukk?
    • Aloo ke Tukk pairs well with green chutney, tamarind chutney, or mint yogurt dip for dipping.
  9. Are Aloo ke Tukk healthy?
    • While Aloo ke Tukk are delicious, they are fried and may not be considered a healthy option if consumed regularly. Enjoy them in moderation as a treat.
  10. Where can I find Aloo ke Tukk?
    • Aloo ke Tukk are commonly found at street food stalls, tea shops, and restaurants across India, especially during snack time or as part of a festive menu.