Aloo tuk (crispy fried tangy potatoes)


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


A Fragrant Combination Of Indian Spices Transforms Deep-fried Potato Wedges Into A Tasty Dish In Monisha Bharadwaj's Simple Recipe

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