Ingredients

• 5 to 6 - large potatoes
• 1/2 cup - pomegranate seeds
• 1/2 tsp - chilli powder or pepper powder
• 1/2 tsp - cumin powder
• 1 tsp - powdered kasuri methi
• Salt, to taste
• Oil, to deep fry

How to Make Aloo Tuk

• Scrub and wash potatoes of any soil and dirt. Slice into 6-7 wedges, with skin intact.
• Heat oil to deep fry. Add wedges, cook till golden and crisp all over.
• Drain with a perforated spoon on to an absorbent kitchen paper.
• Transfer to a serving dish. Repeat for remaining potatoes.
• Sprinkle all powders and salt, over it.
• Toss till flavours are well blended.
• Serve with roti, rice.