Potato 65 is a crispy and spicy potato snack where parboiled, cubed potatoes are doused in a spicy batter and fried until golden. Perfect as a snack or side dish with fresh coriander chutney or tomato ketchup.
Parboil the potatoes in a 2 litre pressure cooker for about 1 whistle on medium heat. Add water enough to cover the potatoes in the cooker.
The potatoes should be about 20% to 30% cooked. Let the pressure fall naturally in the cooker and then only open the cooker.
Drain the water and set the potatoes aside to cool. When they become warm, peel and chop the parboiled potatoes in 1 inch cubes.
In a bowl, make a thick to medium-thick batter with all the ingredients listed under the heading "For Batter" above. The batter should be without any lumps and should not be thin.
Add the diced boiled potatoes to the batter and coat them evenly 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% to 30% cooked so that they peel of easily and when dicing they don't get mashed up or crumble.