Godrej Sahi Shuruaat Cook Book

Aloo Tuk Boiled baby potatoes - 2 ½cups Salt for washing and boiling Godrej Refined Groundnut Oil to deep fry Ingredients Cumin powder - ½tsp Chilli powder - ¾ tsp Chat masala - 1tsp Black pepper powder - ¼tsp Salt - as per taste Masala Mix Take the baby potatoes in a clean bowl and wash them thoroughly with some salt water. Place them in a cooking vessel filled with water, add some salt and boil. Once the potatoes are boiled, drain and keep them in a dry place to cool down. Shape the potatoes with the help of your palm to make a round tikki. Once all the potatoes are shaped as desired, place the Potato Tuks on a clean plate. Cover them with a clean muslin cloth and refrigerate for about 10 - 15 minutes. In a pan add some Godrej refined groundnut oil to deep fry the Potato Tuk on medium flame. Ensure the potatoes in the pan don’t stick to each other so they can be flipped easily. Deep fry from both sides until they are crispy and golden brown in colour. Once done, remove them on an absorbent paper . Add the masala mixture and mix them together to get a flavoursome Aloo Tuk. Serve the crispy hot Aloo Tuk with a tangy chutney or ketchup, along with hot tea! Method Chef Cullinaire - ITM College, Nerul Chef 45