By: Jigyasa Kakwani
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These crispy, double-fried potatoes are a favourite in every Sindhi household. Serve with dal, chawal, pappad and mango for an ultimate Sindhi dinner. Here is the recipe.
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3 potatoes (cut into four portions), oil, salt, amchur (raw mango powder), 1 tsp sookha dhaniya powder (coriander seeds), pinch of red chilli powder.
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Fry the peeled and cut potatoes in oil. Fry till golden brown. Take them out and place them between sheets of paper.
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With the pressure of your palm, squeeze the fried potato pieces between the paper.
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Take those squeezed potatoes and deep fry them again till crisp and golden.
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Sprinkle salt, aamchoor, sookha dhaniya powder and red chilli powder on them.
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Toss the tuk aloo and serve them hot and crispy with dal, papad, and salted boiled rice for a full Sindhi meal.
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To learn how to make Sindhi Kadhi, click here.