Alu Tuk by Kamla Thadani


1. Potatoes – 1 kg, par boiled
2. Red Chilli Powder – 1 Teaspoon or to taste
3. Salt – to taste
4. Oil – for deep frying


Cut the potatoes into thick slices. Mix with red chilli and salt. Heat oil in a karahi and deep fry the potatoes. Serve hot.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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