Easiest Way to Prepare Delicious Bengan Aloo Tuk/ Wedges

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Then rinse the potatoes in running water and wipe them dry with a kitchen napkin. Wash and scrub the potatoes thoroughly and peel the potatoes. Heat oil for deep frying,fry the potato wedges in hot oil until they are just cooked,take care not to change the color now. You can cook Bengan Aloo Tuk/ Wedges using 13 ingredients and 22 steps. Here is how you achieve it.

Ingredients of Bengan Aloo Tuk/ Wedges

1. You need 4 of Aloo /potatoes.
2. It's 500 gms of Bengain/ brinjals.
3. It's 1 Teaspoon of jeera (cumin seeds).
4. Prepare 1 Pinch of Hing.
5. You need 2 Tablespoons of Vinegar.
6. It's For of Spices:.
7. Prepare 1 Teaspoon of Haldi Powder.
8. You need 1 Teaspoon of Laal Mirch Powder.
9. Prepare 1 Teaspoon of Dhaniya Powder.
10. You need 1 Teaspoon of Amchoor Powder.
11. Prepare 1 Teaspoon of Garam Masla.
12. It's 1 Teaspoon of Chaat Masala.
13. Prepare 1 Teaspoon of Salt.

Remove to a kitchen towel and press slightly. Vegan, gf side dish for rice, kadhi. soya parantha /a wholesome parantha with soya granules and mixed veggies hello guys welcome to lets creative channel so in its video i make a aloo tuk and baingan you such love it.you much try it.simple and easy delicious recipe.. Slice the potatoes and eggplants into wedges. Heat mustard oil in a pan, turn the heat low for a minute and add the chopped green chillies.

Bengan Aloo Tuk/ Wedges instructions

1. Wash Aloo properly, peel their skin off & again wash them properly, till their starch is completely released & water becomes transparent..
2. Chop them in shapes of wedges or French fries..
3. Now rub them with a cloth & dry them..
4. Then take a bowl, add dried aloo in it & pour boiling water on top of them with 2 Tablespoons Vinegar & mix them Properly..
5. By doing this process, the starch in aloo will settle in between & it's outer surface will become transparent & this will help become wedges/ French fries become more crispy after frying..
6. Now let them rest for 10 minutes..
7. After 10 minutes, drain out all the water from aloo & again rub them with a cloth & make them dry..
8. Now remember, you have to fry them twice to make them crispy because in first frying vinegar will not let them become golden brown in colour or become crispy, first fry them till they start changing colour, then second time till they are golden brown in colour..
9. Now take a Kadhai, add oil in it & keep the gas on medium flame..
10. When oil gets heated up, add aloo pieces in it & fry them till they start changing colour..
11. When they start changing colour, immediately turn off the gas & take them out in a plate & let them cool down..
12. After some time, turn on the gas & again keep it on medium flame..
13. Then add half fried aloo pieces in it & fry them till they are golden brown in colour..
14. When they turn into golden brown colour, turn off the gas & take them out in a plate..
15. Chop Bengan in medium-small size pieces..
16. Now take a kadhai, add 3-4 Tablespoons Oil in it & keep the gas on medium flame..
17. When oil gets heated up, add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle..
18. When they start sizzling, add chopped Bengan pieces in it & cook them till they become soft..
19. After 2-3 minutes, add spices mix in it & mix them properly..
20. After 4-5 minutes, when Bengan becomes soft, turn off the gas & add fried aloo wedges in it & mix them properly..
21. Remember to turn off the gas as wedges may become soft if flame will be on..
22. Your Bengan Aloo Tuk/Wedges is ready to be served..

Add the potatoes and eggplants to the pan. Now switch to medium heat and stir. "Crispy and tasty Vegan Aloo Tuk" RECIPE. Aloo Gobi Methi Tuk or Potato Cauliflower and Fenugreek Leaves Curry is traditionally a Sindhi delicacy. It is a dry spiced curry made by fried potato wedges and cauliflower florets (Gobi). A unique amalgam of flavors The dish gets an amazing dash of flavor from the addition of fenugreek leaves (methi) and various spices.