POTATO - 10 HALVES

firstly, peel the skin of small-sized potato and cut into half.

1

WATER

rinse in cold water making sure to remove excess starch

2

DEEP FRY - HOT OIL

now wipe off with a clean towel and deep fry in hot oil.

3

FRY - MEDIUM FLAME

stir occasionally, and fry on medium flame

4

PERFECTLY COOKED

fry until the aloo turns soft from the centre and not crisp from outside. use a toothpick to prick and check.

5

DRAIN OFF

drain off the aloo and cool slightly.

6

PRESS GENTLY

using a small cup, flatten slightly making sure the aloo is in intact

7

DEEP FRY - HOT OIL

for second frying, drop the aloo into hot oil.

8

STIR & FRY

fry until the aloo turns golden brown and crisp

9

DRAIN OFF

drain off the aloo to remove excess oil. keep aside

10

BUTTER - 1 TSP

to prepare the masala, heat 1 tsp butter

11

AAMCHUR - 1/4 TSP

add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin-coriander powder, ¼ tsp amchur and ¼ tsp pepper powder and ¼ tsp salt.

12

TURNS AROMATIC

saute on low flame until the spices turn aromatic.

13

ALOO TUK

now add in fried aloo and mix gently. finally, aloo tuk is ready to enjoy with masala tea

14

GREEN CHUTNEY

firstly, take the fried aloo in the plate. add 2 tsp tamarind chutney, 2 tsp green chutney and 2 tbsp curd

15

ONION - 2 TBSP

also, garnish with 2 tbsp onion, 2 tbsp tomato, 2 tbsp mixture and 1 tbsp coriander.

16

READY TO EAT

finally, enjoy masaledar aloo chaat or aloo tuk chaat

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