firstly, peel the skin of small-sized potato and cut into half.
rinse in cold water making sure to remove excess starch.
now wipe off with a clean towel and deep fry in hot oil.
stir occasionally, and fry on medium flame.
fry until the aloo turns soft from the centre and not crisp from outside. use a toothpick to prick and check.
drain off the aloo and cool slightly.
using a small cup, flatten slightly making sure the aloo is in intact.
for second frying, drop the aloo into hot oil.
fry until the aloo turns golden brown and crisp.
drain off the aloo to remove excess oil. keep aside.
to prepare the masala, heat 1 tsp butter.
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.
saute on low flame until the spices turn aromatic.
now add in fried aloo and mix gently.
finally, aloo tuk is ready to enjoy with masala tea.