Aloo Took Recipe


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  • 500 gm aloo (potatoes) -peeled and cut into rounds
  • Oil for deep frying
  • 1 tsp salt
  • 1 1/2 tsp red chillies-coarsely pounded
  • 1/4 tsp black pepper
  • 1 tsp dried mango powder


Step 1

Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.

Step 2

Remove from kadahi, drain excess oil. Put aside to cool a little.

Step 3

Once cool, flatten by pressing between palms.

Step 4

Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.

Step 5

Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

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