1. Cut the potato into half and deep fry it
2. When it is half done remove from fire, squeeze out the oil and refry it
3. Aloo tuk is ready

For the chutney:

1. Boil together jaggery and tamarind pulp adding a pinch of red chilli powder, salt and cumin powder
2. Arrange aloo tuk on a plate and add whipped curd then chutney
3. Decorate with chopped onion, coriander leaves, chaat masala and nylon sev