Bengan Aloo Tuk/ Wedges.
You can cook Bengan Aloo Tuk/ Wedges using 13 ingredients and 22 steps. Here is how you achieve it.
Ingredients of Bengan Aloo Tuk/ Wedges
- It's 4 of Aloo.
- Prepare 500 gms of Bengan.
- It's 1 Tea Spoon of Jeera.
- Prepare 1 Pinch of Hing.
- You need 2 Table Spoon of Vinegar.
- Prepare of Spices.
- Prepare 1 Tea Spoon of Haldi Powder.
- Prepare 1 Tea Spoon of Laal Mirch Powder.
- It's 1 Tea Spoon of Dhaniya Powder.
- You need 1 Tea Spoon of Amchoor Powder.
- You need 1 Tea Spoon of Garam Masla.
- You need 1 Tea Spoon of Chaat Masala.
- It's 1 Tea Spoon of Salt.
Bengan Aloo Tuk/ Wedges step by step
- Wash Aloo properly, peel their skin off & again wash them properly, till their starch is completely released & water becomes transparent..
- Chop them in shapes of wedges or French fries..
- Now rub them with a cloth & dry them..
- Then take a bowl, add dried aloo in it & pour boiling water on top of them with 2 Table Spoon Vinegar & mix them Properly..
- By doing this process, starch in aloo will settle in between & its outer surface will become transparent & this will help become wedges/ French fries become more crispy after frying..
- Now let them rest for 10 minutes..
- After 10 minutes, drain out all the water from aloo & again rub them with cloth & make them dry..
- Now remember, you have to fry them twice to make them crispy because in first frying vinegar will not let them become golden brown in colour or become crispy, first fry them till they start changing colour, then second time till they are golden brown in colour..
- Now take a Kadhai, add oil in it & keep the gas on medium flame..
- When oil gets heated up, add aloo pieces in it & fry them till they start changing colour..
- When they start changing colour, immediately turn off the gas & take them out in a plate & let them cool down..
- After some time, turn on the gas & again keep it on medium flame..
- Then add half fried aloo pieces in it & fry them till they are golden brown in colour..
- When they turn into golden brown colour, turn off the gas & take them out in a plate..
- Chop Bengan in medium-small size pieces..
- Now take a kadhai, add 3-4 Table Spoon Oil in it & keep the gas on medium flame..
- When oil gets heated up, add 1 Tea Spoon Jeera & 1 Pinch Hing in it & let them sizzle..
- When they start sizzling, add chopped Bengan pieces in it & cook them till they become soft..
- After 2-3 minutes, add spices mix in it & mix them properly..
- After 4-5 minutes, when Bengan becomes soft, turn off the gas & add fried aloo wedges in it & mix them properly..
- Remember to turn off the gas as wedges may become soft if flame will be on..
- Your Bengan Aloo Tuk/Wedges is ready to be served..