Indulge in the delightful flavors of masala smashed potatoes, also known as aloo tuk. This recipe combines the rustic charm of smashed potatoes with a burst of aromatic masala spices, making it a perfect side dish or snack that's easy to prepare and full of deliciousness.
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Aloo tuk is a popular Sindhi dish where boiled and smashed potatoes are seasoned and deep-fried. This Indian version of smashed potatoes is crispy on the outside and soft on the inside.
Why you will love this recipe?
- These masala smashed potatoes are crispy, spicy, and delicious.
- Aloo tuk is very easy to make and can be served as an appetizer or snack.
- These spicy potatoes are suitable if you are on a vegan or gluten-free diet.
Ingredients
Baby potatoes: Use baby potatoes that are almost the same size.
Spices: I use ground coriander, ground turmeric, chili powder (or cayenne), garam masala, and garlic powder.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: In a small bowl, combine olive oil, coriander powder, turmeric, chili powder, garam masala, garlic powder, sugar, and salt. Mix well (images 1 and 2).
Step 2: Boil until the potatoes are just done, around 18-20 minutes (images 3 and 4).
Step 3: Once the potatoes are cooled, add the oil and spice mixture. Mix well, making sure all the potatoes are coated well (images 5 and 6).
To bake in an oven
Step 4: To bake in an oven, place the potatoes onto a baking tray. Take a fork and smash the potatoes thinly, taking care not to break them (images 7 and 8). Bake in a preheated oven for 25-30 minutes at 390 F / 200 C (images 9 and 10).
To make in an air fryer
Step 5: Place the potatoes in the basket. Take a fork and smash the potatoes thinly, taking care not to break them (image 11). Air fry at 390 F / 200 C for 8-10 minutes (image 12).
Expert Tips
Select baby potatoes that are almost the same size to make aloo tuk. This way, they will all be cooked at the same time.
Smash the potatoes thin to make them crispy. We don't want big lumps of potatoes.
Boil the potatoes until they are fully cooked, but take care they are not overcooked or mushy. Overcooked potatoes will fall apart when smashed.
Make sure you bake them at a high temperature for 30 minutes so that the bottom can become crispy.
Serving masala smashed potatoes
Masala smashed potatoes are a versatile and flavorful dish that can served as an appetizer with a side of mint chutney or yogurt-based raita for dipping. I also like to pair them with this delicious smoky red pepper cream.
As a side dish, smashed potatoes pair wonderfully with grilled chicken legs, roasted vegetables, and oven roasted chicken. You can also incorporate them into a larger meal for a hearty and delicious bowl.
Storing suggestion
To store aloo tuk, cool to room temperature and transfer to an airtight container with parchment paper between layers, keeping them refrigerated for up to 5 days. For extended storage, freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag for up to 3 months. Reheat in an oven or
More snack recipes to try
- Dilpasand / Dilkhush (Coconut Filled Puff Pastry Dessert)
- Easy Masala Fries Recipe
- Air Fryer Mushrooms / Tandoori Mushroom
- Air Fryer Broccoli (Cheesy Malai Broccoli)
If you tried this Smashed Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Indian Spiced Smashed Potatoes
Ingredients
- 1½ lb baby potatoes
- 2 tablespoon olive oil
- ½ teaspoon ground coriander
- 1 teaspoon chili powder or cayenne
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ½-¾ salt (adjust as per taste)
- 1 teaspoon lemon juice
- 2 tablespoon cilantro
- 1 teaspoon chaat masala optional
Instructions
- Wash and clean the potatoes. Place them in a large pot with sufficient water.
- Boil until the potatoes are just done (around 12-15 minutes).
- Transfer to cold water and let it cool for 5 minutes.
- In a small bowl, combine olive oil, ground coriander, turmeric, chili powder, garam masala, garlic powder, sugar, and salt. Mix well.
- Once the potatoes are cooled, add the oil and spice mixture.
- Mix well making sure all the potatoes are coated well.
To bake in an oven:
- Preheat the oven to 390 F (200 C).
- Place the potatoes onto a baking tray.
- Take a fork and smash the potatoes thinly, taking care, not to break them.
- Bake in preheated oven for 25-30 minutes.
- Top with chaat masala, lemon juice, and cilantro.
To make in an air fryer:
- Brush the air fryer basket with a few drops of oil.
- Place the potatoes in the basket.
- Take a fork and smash the potatoes thinly, taking care, not to break them.
- Air fry at 390 F (200 C) for 8-10 minutes.
- Top with chaat masala, lemon juice, and cilantro.
To make on a stovetop:
- Add 1 teaspoon of oil to a tawa or griddle.
- Place the potatoes on the tawa.
- Take a fork and smash the potatoes thinly, taking care, not to break them.
- Place on high heat and fry until they are golden (5-6 minutes).
- Carefully flip them and fry until both sides are golden.
- Top with chaat masala, lemon juice, and cilantro.
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