aloo 65 | potato 65

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Aloo 65 recipe with step by step photos. This is a crispy, delicious and easy to make snack.

potato 65 recipe, aloo 65

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.

aloo for aloo 65 recipe

2. Now drain the boiled potatoes.

aloo for aloo 65 recipe

3. Peel and dice them. Keep aside.

potatoes for aloo 65 recipe

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

ingredients for potato 65 recipe

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.

making aloo 65 potato 65 recipe recipe

6. Now add the diced potatoes to the batter and coat them well with the batter.

potatoes for aloo 65 recipe

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.

aloo 65 recipe, potato 65 recipe

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.

aloo 65 recipe, potato 65 recipe

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.

potato 65 recipe, aloo 65 recipe

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aloo 65 recipe, potato 65 recipe

Aloo 65

4.91 from 10 votes
Potato 65 are crisp and spicy potatoes. Good starter snack.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Cuisine Hyderabadi
Course: Side Dish
Diet: Vegetarian
Difficulty Level: Easy

Servings 3 to 4


  • 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


  • 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.


  • 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

Nutrition Facts
Aloo 65
Amount Per Serving
Calories 394 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Sodium 829mg36%
Potassium 1211mg35%
Carbohydrates 49g16%
Fiber 8g33%
Protein 8g16%
Vitamin A 305IU6%
Vitamin C 81mg98%
Calcium 102mg10%
Iron 9.8mg54%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. As I asked earlier, can you tell me any alternatives of corn flour. I have corn allergy .5 stars

    1. you can use maida, rice flour, arrowroot flour and tapioca flour is most recipes that use corn flour, when its added to batter or sprinkled or dusted. in soups and gravies where corn flour is used for thickening, eg chinese food. here you can use arrowroot flour and tapioca flour. in this recipe you can use besan/gram flour also. the taste will be more like aloo pakoras.

  2. I have just come across this website and your recipes seem so easy n sounds delicious even before trying them. You have explained each n every step so perfectly well. Thank you so much for your efforts. I am really enjoying trying your recipes. God bless you…. nice work.5 stars

    1. welcome reshma. glad to read your positive feedback. thanks for your kind words and blessings.

  3. Hi Dassana…
    I dont know why but the thought of frying potatoes just haunts me.. can i shallow fry potatoes on a non stick tawa, the way we fry aloo tikkis? Will dat work??

  4. Wow Dassna this aloo 65 looks tempting my kids would love it . Do I have to use cornflour?can it b replaced by some other ingredient?5 stars

  5. Hey..
    What I love the most abt ur website is that it explains every step with pictures which other websites do not..
    So now onwards m just going to visit ur website wen ever I want to try something new..
    Thanx so much for all the effort!! 🙂

    1. welcome shalini. thanks for this sweet comment. i try to share step by step post for all complicated recipes.

  6. Thank you for your recipes – especially the vegetarian ones and the drinks. I had never thought of using coconut milk

  7. Hi dassana,,,,!! After d huge success of punjabi chole…i was searching for a gobi 65 recipe,,,but saw dis one,,, 🙂 Hey i’ve one doubt,,, using d same ingredients can i make dese with cauliflower?? Do reply asap bcs iam planning to make it for the evening tea 🙂 Waiting for ur reply 🙂 Cheers ….!!

    1. dear ramya
      yes, you can make the same recipe with cauliflower also. wish you all the best !!!

  8. I also have the same prob most of the times… I plan to cook something…but ends up cooking a totally different dish from what i have planned…chicken 65 is a family favorite…will try with potatoes…

  9. I could never make those, because if I did we would never stop eating them and we would all weigh 300 lbs!

  10. Wow Dassana the aloo look mouthwatering! I love that in Indian cuisine even the most humble of vegetables are turned into a stellar dish. Thanks for sharing the recipe and story. Yep, we woman can be a little to emotional;)

  11. The potato 65 looks fabulous!. Love the fact that you have avoided the artificial color:)

  12. Such a quick and nice potatoe starter, love to have it with some mint chutney.

  13. You know what! I was just craving for some aloo tikki this evening! This has me drooling now 🙂

    1. Hats up really awsm.
      I didnt called my mom first time while cooking as ur explanation is awsm.