Preparation of Potatoes:

• Wash and peel the potatoes.
• Now soak the peeled potatoes in chilled water for about 5-10 minutes.
• Once soaked, strain the potatoes thoroughly with water and pat dry it with either tissue paper or dry cotton cloth to remove excess moisture.
• Cut the potatoes into thick rounds (about ½ to ¼ inch thick).
  

For deep frying:

• Heat oil in a deep frying pan over medium-high heat.
• Once the oil is hot, carefully add the sliced potatoes one by one. Fry the potatoes for about 8-10 minutes until they are almost cooked, to check just insert a fork or tooth pick and if it feels like it’s cooked, immediately take it out or else just let it fry for a few more minutes. The potatoes should be light golden brown and crisp.
• Remove the fried potatoes with a slotted spoon and place them on an absorbent paper to absorb excess oil. Let them cool a bit.
• With the help of a bowl or your palm, press the potato wedges one by one.
• Once all the potatoes are lighly pressed, heat the oil on high temperature and flash fry the mashed potatoes until they turn crisp and golden brown. 
• Take them out on an absorbent paper and keep aside.
  

Spice Mix:

• In a small plate mix together red chili powder, turmeric powder, coriander powder, dry mango powder, garam masala, cumin powder, 1 dry red chilli in half. Adjust the spice levels according to your taste preference.
• Set a wok or a fry pan on medium high heat, add 1 tablespoon oil.
• Add the spice mix, green chillies, salt to taste, black pepper powder. Mix well. 
• Add the fried potatoes to the prepared masala, gently mix or toss it properly making sure that the potatoes are coated well with the spice mix.
• Saute for a minute on medium heat.
• Sindhi Aloo tuk is ready to serve.
• Arrange the Sindhi Aloo Tuk on a serving plate with a lemon wedge on side for extra flavour.