Aloo Took Recipe - Sindhi Style Double Baked Crispy Potatoes

Step 1: To begin making the Tuk Patata or Aloo Took Recipe, first we need to thoroughly clean the potatoes under running water

Step 2: Next, peel them and place them in a heavy bottomed pot, with enough water to submerge them completely

Step 3: To parboil them, add a dash of salt to it, and place the pot on the heat

Step 4: Bring the water to a boil and then simmer for about 7-10 minutes until the potatoes are slightly softened by cooking

Step 5: They should not be soft enough to mash, but cooked enough to allow a knife to be poked through them

Step 6: Meanwhile, set your oven to preheat at 180 degrees C

Step 7: Once the potatoes are parboiled, drain them from the water and transfer them potatoes onto a baking tray

Step 8: Drizzle the oil or add the butter and toss the potatoes thoroughly so they are coated well

Step 9: Place them in the oven to bake for 30 minutes

Step 10: After 30 minutes, remove the tray from the oven and allow the potatoes to cool slightly, for about 10 minutes

Step 11: Meanwhile do not turn the oven off, allow it to remain heating

Step 12: Then, using a potato masher or the back of a flat-ish spoon/ladle, press each potatoes gently/lightly to roughly break open the potato and slightly flatten it

Step 13: Take care not to flatten it too much or the potatoes will disintegrate

Step 14: They should be open, but hold together

Step 15: Once you have flattened all the potatoes, generously sprinkle the spice powders along with some salt all over the potatoes and toss gently, to avoid the potatoes from falling apart

Step 16: Once again, bake them for 30 minutes or till the potatoes are golden brown and crisp

Step 17: Flip them once in between

Step 18: When done, remove them from the oven, adjust seasoning if required, sprinkle Amchur powder or squeeze lemon juice over it

Step 19: Serve the Tuk Patata or Aloo Took hot along with North Indian Style Dal or Kadhi and Rice for a delicious, simple meal

Step 20: You can also serve it as a tea-time snack with Pudina Chutney and Masala Chai for a tea time indulgence