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Aloo tuk (crispy fried tangy potatoes)

Monisha Bharadwaj from Good Food Bites
A fragrant combination of Indian spices transforms deep-fried potato wedges into a tasty dish in Monisha Bharadwaj's simple recipe

Aloo tuk (crispy fried tangy potatoes)

Method

1. Heat the oil in a wok or deep saucepan. Once the oil is very hot add in the potato wedges and fry until golden.

2. Remove with a slotted spoon and drain on kitchen paper.

3. Sprinkle liberally with rock salt, chilli powder, roasted cumin powder and mango powder and serve hot.

Cooks Notes:
Mango powder (amchoor) can be found in Asian foodshops.

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Serves: 4

Prep: 10 min
Cook: 15 min

Ingredients
sunflower oil, for deep frying
300g potato wedges, with the skin on
rock salt, to taste
generous pinch of Chilli powder
generous pinch of roasted cumin powder
generous pinch of mango powder, (amchoor)