Potato 65 - Aloo 65 - Potato Snacks Recipes

Potato 65 recipe with full video and step by step pictures. Potato 65 is a delicious mouthwatering dish which can be served as a starter or side dish for fried rice and pulao. Siva always asks me to make gobi fry, paneer fry, potato fry frequently, but I usually avoid deep frying dishes. But once in a month, it's okay to do and today he asked me to make this potato 65 for lunch and I decided to take the video and step by step pictures. It turned out very well and Siva was very happy and he told vera level. I saw this recipe in a cookbook and I tried with little tweaks in the methods. Making potato 65 is easier than you think. Most of these deep fried dishes are made with a batter which includes maida, corn flour and rice flour and sometimes it gets hard after deep frying. But for this recipe, I omitted the corn flour and rice flour for coating the potatoes, just I have added 1/4 cup plain flour (maida) and pepper powder and ginger garlic paste for flavour. The potatoes are golden, crisp and fluffy inside. You don't really need corn flour, rice flour for binding the potatoes. The deep fried potatoes are further tossed with onions, red chillies, green chillies, spice powders and finally thick curd are added and mixed well with the potatoes. Make sure you cook the potatoes with the correct texture because if you overcook the potatoes it will be difficult to coat with the flour plus it absorbs more oil and becomes soggy potatoes.

Check out my other Evening Snacks Recipes

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Potato 65 - Aloo 65 Recipe Details

Prep time : 20 minutes
Cook time : 20 minutes
Serves : 3
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients

3 potato
1 onion
1 green chilly
2 red chilly
1/4 cup maida
2 tsp ginger garlic paste
1/2 tsp black pepper powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1/4 cup thick curd
few curry leaves
few coriander leaves
salt to taste
Oil

Cooking Directions

First rinse the potatoes well in water. Then peel them. Cut the potatoes in cubes, just like we cut for potato poriyal and place it in a bowl filled with 3 to 4 cups of water for 20 minutes. After 20 minutes, drain the water.

Boil 4 cups of water in a wide vessel. When the water starts to boil add the potato cubes and cook until soft. Do not overcook the potatoes.

Once they are done, strain the water and allow the potato cubes to cool down.

Take a large bowl and add the cooked potato cubes, salt, ginger garlic paste and maida. Use a dry spoon or ladle and coat the potatoes uniformly.

Heat oil in a deep kadai on medium heat. Once the oil is hot enough, add the coated potato cubes and deep fry until crispy. Drain the excess oil using an absorbent paper.

Heat oil in a kadai and add chopped onions, slit green chillies and red chillies. Saute for a few minutes. Add curry leaves, red chilly powder, garam masala powder, pepper powder and salt. Stir quickly.

Reduce the heat to very low or turn off the heat and add the whisked curd.

Add the fried potatoes and toss quickly with the curd. Sprinkle chopped coriander leaves.

Potato 65 is ready to serve. You can add lemon juice and chopped onions before serving.

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