Bhatia Fusion · New dishes from leftovers
Stir Fry Tuk
Stir-fried double-fried potatoes
A hot, sweet-sour and spicy (tikho) stir-fry of tuk (double-fried potato) with capsicum, ginger and dried red chillies in a glossy cornflour-thickened sauce built on Chinese-style pantry items (red chilli paste, soya sauce, vinegar, Ajinomoto). Uses up: Tuk. Served as a snack, piping hot.
Ingredients
Make
Method
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Slice the green capsicum and the ginger finely and keep aside.
Heat the oil in a pan over a medium flame. When it is hot, add the whole red chillies, sliced ginger and capsicum and stir for half a minute.
Add the red chilli paste, a little water, the soya sauce and the Ajinomoto.
Add the tuk and stir-fry.
In a bowl, mix the corn flour with ½ cup water to a thick consistency and pour it into the pan.
Add the sugar and vinegar and mix well. Garnish with the chilli flakes.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
As a snack, eaten piping hot.
Made from
This dish uses up leftover:
Nutrition
EstimatedPer serving
150 kcal
- Protein
- 2 g
- Carbohydrate
- 17 g
- Fat
- 9 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
460 kcal
- Protein
- 6 g
- Carbohydrate
- 52 g
- Fat
- 26 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Note
Once the cornflour mix goes in, stir until the sauce thickens and turns glossy.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Namrata Daswani and Jyoti Gajaria.
See the original recipe and photos