Papads & sides · Loar
Tuk
Double-fried potatoes (Batatay ja Tuk)
Potatoes deep-fried twice — first until half done, then flattened by hand until the surface cracks and fried again until crisp and golden — then seasoned with salt, chilli and pepper. It is a taraylo (fried) classic Bhatia lunch accompaniment and a "fresh" form of loar [accompaniment] that can be made instantly.
Ingredients
Make
Method
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Peel the potatoes and cut each lengthwise into 2 pieces (cut very large ones into 4).
Heat the oil over medium heat and deep-fry the potatoes until half done. Remove and let them cool for .
Press each half-fried piece flat with your palm. It turns round and cracks appear on the surface.
Fry again over medium heat until crisp and golden brown. Season with the salt, red chilli powder and black pepper powder.
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.
Tips and variations
Healthier version: in step 2, par-boil the potatoes instead of frying them the first time, then continue from step 3. Chef's tip: the potatoes can be replaced with yam (Suran ja Tuk), raw banana (Kache Kela ja Tuk), sweet potato (Taraylo Mitho Gajar) or colocasia (Arwi ja Tuk).
Serve with
All varieties of tuk are served hot and usually with pappad at lunch.
Recipes mentioned here
Nutrition
EstimatedPer serving
110 kcal
- Protein
- 1 g
- Carbohydrate
- 11 g
- Fat
- 7 g
We estimate about 12 servings from the weight of the dish.
Whole recipe
1,370 kcal
- Protein
- 15 g
- Carbohydrate
- 127 g
- Fat
- 89 g
Everything in the ingredients list, plus the oil soaked up in frying.
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. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Vanita's Corner.
See the original recipe and photos