This double fried baby potatoes are a favourite in sindhi household. You can adjust the masala mix as per your spice tolerance.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Makes: 15 tuks
Ingredients
15 baby potatoes
For the masala mixture
- ½ tbsp amchur powder
- ½ tbsp chaat masala
- 1 tspchilli powder
- ½ tbsp chopped coriander
- Salt to taste
Oil for frying
Method
- Boil the potatoes in hot water for 15 minutes.
- Remove and allow them to cool for 2 minutes.
How to proceed
- Deep fry the tuks in oil for 2 minutes.
-
Remove the tuks from the oil, and flatten with a vegetable masher.
- Deep fry in oil again till well done.
- Remove from the frying pan and drain the oil from the tuks in absorbent paper.
- Roll the tuks in the masala mixture and serve hot.
