Aloo Tuk Pepper Salt

About Aloo Tuk Pepper Salt

Ingredients

• Baby potatoes, boiled 12 to 16
• White pepper powder 1 pinch
• Salt to taste
• Canola oil 2 tbsps + for deep frying
• Garlic, chopped 1 tbsp
• Red chilli flakes ½ tsp
• Sugar 1 pinch
• Spring onion greens, diagonally sliced 1 stalk

How to Make Aloo Tuk Pepper Salt (Stepwise Photos)

Method

1. Heat sufficient canola oil in a kadai.
2. Flatten the baby potatoes between your palms, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
3. Heat 2 tbsps canola oil in a non-stick pan, add garlic and sauté for 30 seconds. Add fried baby potatoes and mix well.
4. Add salt, white pepper powder, chilli flakes and sugar and toss. Add spring onion greens and toss well.
5. Transfer onto a serving platter and serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps