Aloo Tuk

Not the curry, look above it. Common to Sindhi cuisine is Aloo Tuk, deep fried potatoes sprinkled with chaat masala. You can mix your own chaat masala (although finding all the ingredients could be more difficult than finding pre-mixed chaat masala, though you could probably make something acceptable without all of them), so a recipe is included.

Aloo Tuk

Prep Time: 15 minutes

Cooking Time:

Serves: 4-6

Ingredients:

6 big potatoes

oil for deep frying

chaat masala

Preparation:

Thoroughly wash potatoes and slice lengthwide into four pieces each. Heat oil in a small pot, and deep fry the pieces for about 5 minutes at 325. Then remove them from the oil, and lay them on a flat surface and beat them flat with the back of a spoon- if they break a little, that's ok.

Return the pieaces to the deep frying oil and deep fry again, until golden brown (about 3 minutes). Drain on a paper towel and sprinkle with chaat masala.

Chaat Masala

Prep Time: 5 minutes

Ingredients:

1 tbsp cumin seed

1/2 tbsp dried mint leaves

1/4 tsp caraway seeds

1/4 tsp asafoetida

1 tbsp rock salt

2 1/2 tbsp dried manga powder

5 cloves

1 tsp ginger

1 tsp cayenne pepper

1 tbsp black peppercorns

2 tsp salt

Preparation:

Put all ingredients into a spice grinder and mix thoroughly.