Aloo 65 recipe with step by step photos. This is a crispy, delicious and easy to make snack.
There are many snacks that can be made with potatoes and this potato 65 is one such awesome snack. You can serve it as a starter snack before meals too. It can also be served as a side dish with an Indian main course.
The name of this potato snack recipe is unusual. Just like potato 65 there is Chicken 65 too. Some say it was named liked this, as this chicken recipe was on the 65th list on the menu of a restaurant in Hyderabad, India and hence the name Chicken 65.
Chicken can be easily substituted with some vegetarian ingredients and you can easily make Gobi 65 or Paneer 65 or Mushroom 65.
You can also make other variations like broccoli 65 or bread 65 or sweet potato 65 or jackfruit 65. Out of all these variations, gobi 65 is the most popular one.
The aloo 65 Is a good starter snack to be served with an accompanying chutney like mint chutney or tomato sauce or cilantro chutney or any green chutney of your choice.
Best to have them hot. Once they become cool, the crispiness is lost.
How to make potato 65 or aloo 65
1. Firstly parboil 4 to 5 medium-sized potatoes in a pressure cooker or pan. Cook the potatoes with water just about covering them, for 1 to 2 whistles on medium flame.
2. Now drain the boiled potatoes.
3. Peel and dice them. Keep aside.
4. Take all the ingredients for the aloo 65 except for potatoes, coriander leaves and oil in a bowl.
In the below photo, I have added the following ingredients to the bowl:
- 3 tablespoons whole wheat flour
- 3 tablespoons corn flour
- 7 to 8 chopped curry leaves
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 2 to 3 teaspoon ginger garlic paste
- 1 tablespoon lemon juice
- Salt as required
5. Now add water as required and make a smooth and thick batter without lumps. Remember to make a medium thick batter and not a thin batter. This is done so that the batter coats the potato cubes well.
6. Now add the diced potatoes to the batter and coat them well with the batter.
7. Heat oil in a Kadai or pan. When the oil becomes hot then take each batter coated potato and shallow fry or deep fry till golden brown and crisp. Turn them with a slotted spoon as needed for even frying.
TIP 1: Don’t overcrowd the kadai with the potato cubes. Depending upon the size of the kadai add the batter coated potato cubes.
TIP 2: Fry them in medium hot oil.
TIP 3: You can use any neutral flavor oil with a high smoking point.
8. Once done, then with a slotted spoon remove the fried potato cubes removing as much oil as possible. Then drain them on a kitchen paper napkin so that extra oil is absorbed.
Garnish with chopped coriander leaves or mint leaves and Serve aloo 65 hot with some tomato sauce or coriander chutney or mint chutney. Enjoy them as tea time snack. Best to have them hot. Once they cool down then they won’t be so crispy.
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Aloo 65
By Dassana Amit
Ingredients
- 4 to 5 medium sized potatoes
- 3 tablespoons whole wheat flour or you can use all purpose flour
- 3 tablespoons corn flour
- 7 to 8 curry leaves, chopped
- 1 teaspoon red chili powder or cayenne pepper or paprika
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin) - optional
- ½ teaspoon black pepper powder
- ½ teaspoon Garam Masala Powder
- 2 to 3 teaspoon Ginger-Garlic Paste or crushed ginger garlic
- 1 tablespoon lemon juice
- few coriander or mint leaves for garnish
- water as required
- salt as required
- oil for frying
Instructions
- Parboil the potatoes in a pressure cooker for 1-2 whistles.
- In a bowl, make a thick batter with all the ingredients except for oil, coriander leaves and potatoes. The batter should be without any lumps and should not be thin.
- Peel and dice the parboiled potatoes.
- Add the diced boiled potatoes to the batter and coat them well with the batter
- In a kadai or pan heat the oil. When the oil becomes hot then take each batter coated potato and shallow fry or deep fry till golden brown and crisp.
- Turn them as needed for even frying.
- Once done then remove with a slotted spoon draining as much oil as possible. Then drain them on kitchen paper towel so that the extra oil is abosbed.
- Serve aloo 65 hot garnished with coriander or mint leaves or both along with some green chutney or tomato sauce.
Notes
- I have not used red color as I avoid any artificial colors in the food I make at home. To get a deeper red color I suggest adding kashmiri red chili powder.
- Don't make a thin batter as we want the potatoes to be coated well with the batter.
- Don't cook the potatoes. They should just be parboiled. Just about 20% cooked so that they peel of easily and when dicing they don't get mashed up or crumble.
- The recipe can be doubled or tripled.
Nutrition Info Approximate values
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this article is awesome..
potato 65 is just awesome!!!! loved it like anything………
thanks debatri ray