How to make Shakkarkand Tuk Tuk -

Tuk is a popular Sindhi side dish that is generally served with Sindhi kadhi and chawal. Here sweet potatoes replace the usual potatoes

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Sweet potatoes (shakkerkand), Oil (ऑइल)

Cuisine : Sindhi

Course : Snacks and Starters


Shakkarkand Tuk Tuk

Shakkarkand Tuk Tuk Recipe Card

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Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Shakkarkand Tuk Tuk Recipe

  • Sweet potatoes (shakkerkand) , scrubbed clean and parboiled with skin 2-3 medium

  • Oil to deep fry

  • Tomato ketchup to serve

  • Green chutney to serve

  • Spice mix

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Dried mango powder (amchur) 1/2 teaspoon

  • Fresh coriander leaves , chopped 1 tablespoon

Method

Step 1

Heat sufficient oil in a deep pan.

Step 2

When the sweet potatoes have cooled down cut them into thick slices. Flatten the slices between your palms by pressing a little and slide into hot oil. Deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 3

To prepare the spice mix, take salt in a bowl, add red chilli powder, coriander powder, dried mango powder and coriander leaves and mix well. Sprinkle this spice mix over the tuks while they are still hot and toss well.

Step 4

Insert a toothpick in each tuk and arrange them on a serving plate. Serve hot with tomato ketchup and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.