Fry the peeled and cut potatoes in oil. Fry till golden brown. Take them out and place between sheets of paper.
With the pressure of your palm, squeeze the fried potato pieces between the paper.
Take those squeezed potatoes and deep fry them again till crisp and golden.
Sprinkle salt, aamchoor, sookha dhaniya powder and red chilli powder on them.
Toss the aloo tuk and serve them hot and crispy with sindhi curry, papad and boiled rice for a full Sindhi meal.
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Key Ingredients: Potatoes, vegetable oil, salt, raw mango powder, coriander seeds, red chilli