Monday, June 10, 2013

TUK PATATA (Crispy Fried Potatoes)

These are double fried crispy potatoes popularly known as "Tuk Patata" from the Sindhi Cuisine. We usually serve them with kadhi chawal, dal chawal, sai bhaji khichni.. 

Salt ..... to taste
Oil ..... to fry

To Sprinkle:
Cumin powder (roasted and ground)
Amchoor powder
Red chilli powder
Black pepper
Garam masala (optional)

1. Peel and cut the potatoes into half inch thick circles.

2. Marinate them in salt water for at least half an hour.

3. Drain the water and deep fry them till half done. (4-5 mins.)

4. Keep them in a covered dish to make them soft.

5. Press each potato slice with the palm of your hand and deep fry them on medium flame to make them crispy. (fry them just before you serve)

6. Sprinkle all the above mentioned dry spice powders and salt ( if required ) on the hot potatoes.
These potatoes are usually served as an accompaniment to kadhi-chawal, dal-chawal, pulao-dal.

Recipe video


  1. U have a delicious space here!! Now ur happy follower!!

  2. Potato is such a versatile ingredient and everyone's favorite..nice recipe!

    US Masala

  3. Yummy snack, i dont bother to have some..

  4. Wow, lovely, very very interesting recipe, lot of deep frying and very drooling pics.

  5. Just like the name the recipe also looks very attractive. Thank you for linking with Any One Can Cook :)

  6. Superb!!Love this recipe - very new dish for me.


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