Bengan Aloo Tuk/ Wedges. Free UK Delivery on Eligible Orders Buy Office, School, Leisure & Contract Furniture Online. Get in Touch With Our Friendly and Experienced Sales Team Today. Bengan Aloo Tuk/ Wedges Deepank New Delhi.
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. Remove to a kitchen towel and press slightly. 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.. You can cook Bengan Aloo Tuk/ Wedges using 13 ingredients and 22 steps. Here is how you achieve that.
Ingredients of Bengan Aloo Tuk/ Wedges
- Prepare of Aloo /potatoes.
- Prepare of Bengain/ brinjals.
- You need of jeera (cumin seeds).
- It's of Hing.
- You need of Vinegar.
- Prepare of Spices:.
- It's of Haldi Powder.
- Prepare of Laal Mirch Powder.
- You need of Dhaniya Powder.
- It's of Amchoor Powder.
- You need of Garam Masla.
- Prepare of Chaat Masala.
- You need of Salt.
Coming back to Aloo Tuk, as most of you must know, it is essentially a simple and delectable deep-fried potato dish. Most cuisines have a love-affair with deep-fried potatoes. In the West, these are popular as potato-wedges. No burger is complete without a side of fries or potato wedges.
Bengan Aloo Tuk/ Wedges instructions
- Wash Aloo properly, peel their skin off & again wash them properly, till their starch is completely released & water becomes transparent..
- Chop them in shapes of wedges or French fries..
- Now rub them with a cloth & dry them..
- Then take a bowl, add dried aloo in it & pour boiling water on top of them with 2 Tablespoons Vinegar & mix them Properly..
- 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..
- Now let them rest for 10 minutes..
- After 10 minutes, drain out all the water from aloo & again rub them with a cloth & make them dry..
- 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..
- Now take a Kadhai, add oil in it & keep the gas on medium flame..
- When oil gets heated up, add aloo pieces in it & fry them till they start changing colour..
- When they start changing colour, immediately turn off the gas & take them out in a plate & let them cool down..
- After some time, turn on the gas & again keep it on medium flame..
- Then add half fried aloo pieces in it & fry them till they are golden brown in colour..
- When they turn into golden brown colour, turn off the gas & take them out in a plate..
- Chop Bengan in medium-small size pieces..
- Now take a kadhai, add 3-4 Tablespoons Oil in it & keep the gas on medium flame..
- When oil gets heated up, add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle..
- When they start sizzling, add chopped Bengan pieces in it & cook them till they become soft..
- After 2-3 minutes, add spices mix in it & mix them properly..
- After 4-5 minutes, when Bengan becomes soft, turn off the gas & add fried aloo wedges in it & mix them properly..
- Remember to turn off the gas as wedges may become soft if flame will be on..
- Your Bengan Aloo Tuk/Wedges is ready to be served..
Then rinse the potatoes in running water and wipe them dry with a kitchen napkin. Now you can cut the aloo in slightly thick rounds or cut it vertically into wedges. "Crispy and tasty Vegan Aloo Tuk" RECIPE. See recipes for Aloo bengan ka salan, Bengan ka bhurta too. 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).
Comments
Post a Comment