Aloo Took Recipe – Sindhi Style Double Baked Crispy Potatoes

Welcome to this delightful journey of flavors with Aloo Took, a beloved Sindhi dish that promises crispy, flavorful potatoes that are perfect as a side dish or a satisfying snack. The process of double-baking these potatoes not only enhances their texture but also allows the spices to penetrate deeply, creating a mouthwatering experience that is sure to delight your taste buds.

Ingredients

Nutritional Information

Preparation Time

Servings

This recipe serves approximately 4 people, making it ideal for family meals or gatherings.

Cuisine

Sindhi

Course

Side Dish

Diet

Vegetarian

Instructions

To embark on the delightful creation of Aloo Took, follow these steps meticulously:

1. Preparation of Potatoes: Begin by thoroughly cleaning the potatoes under running water to remove any dirt or impurities. Once clean, peel each potato and place them into a heavy-bottomed pot. Ensure there is enough water to completely submerge the potatoes.

2. Parboiling: To parboil the potatoes, add a pinch of salt to the water. Place the pot over heat, bringing the water to a vigorous boil. Once boiling, reduce the heat to a simmer and allow the potatoes to cook for approximately 7 to 10 minutes. The goal is to achieve a state where the potatoes are softened enough for a knife to pierce through, yet firm enough to hold their shape—do not overcook.

3. Preheating the Oven: While the potatoes are simmering, preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). This ensures the oven is ready for the baking process.

4. Draining and Preparing for Baking: Once the potatoes have been parboiled, carefully drain them and transfer them onto a baking tray. Drizzle the sunflower oil (or melted butter) over the potatoes, ensuring they are evenly coated. This step is crucial for achieving that desired crispy texture.

5. First Baking: Place the baking tray in the preheated oven and bake for 30 minutes. This initial baking will help develop a golden crust on the potatoes.

6. Cooling and Flattening: After 30 minutes, carefully remove the tray from the oven and allow the potatoes to cool for about 10 minutes. Do not turn off the oven, as you will need it again shortly. Once cooled, use a potato masher or the back of a flat spoon to gently press each potato. Aim to break them open slightly while ensuring they maintain their structure; a gentle touch is key to avoid disintegration.

7. Spice Coating: With all the potatoes flattened, generously sprinkle the turmeric powder, red chilli powder, coriander powder, and a bit of salt over them. Toss the potatoes gently to ensure they are evenly coated in the spice mixture, taking care to preserve their integrity.

8. Second Baking: Return the tray to the oven and bake for another 30 minutes, or until the potatoes are beautifully golden brown and crisp. For even cooking, flip them once during this baking period.

9. Finishing Touches: Upon completion, remove the crispy Aloo Took from the oven. Adjust the seasoning if necessary and finish with a sprinkle of amchur powder or a squeeze of fresh lemon juice for that zesty kick.

10. Serving Suggestions: Serve these delightful double-baked potatoes hot, ideally paired with North Indian-style dal or kadhi and rice for a wholesome meal. Alternatively, enjoy them as a tantalizing tea-time snack alongside pudina chutney and masala chai, creating an indulgent experience that will surely impress.

Incorporate this Aloo Took recipe into your culinary repertoire, and savor the crispy, flavorful delight that epitomizes the rich traditions of Sindhi cuisine, promising a delightful experience whether served as a main dish or a snack. Enjoy every crispy bite!