Potato 65 Recipe | How to make Potato 65

 

How to make Potato 65
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Aloo 65 | Potato 65

Aloo 65 is the vegetarian version of the ever-popular snack, Chicken 65. Chicken 65 is a well-known snack/street food from Hyderabad and Aloo 65 is based on the same recipe to keep the taste similar. Also, it can be served totally dry, omitting the gravy base. In place of potatoes a few more substitutes like paneer, gobhi are also available for vegetarians to enjoy.

Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 450 kcal
Author Anju Bhagnari

Ingredients

  • 2 medium-sized Potatoes (parboiled for 1 whistle)
  • 50 grams Curd
  • 40 grams Maida
  • 20 grams Corn Flour
  • 15 grams Besan
  • 1 teaspoon Ginger-Garlic Paste
  • 2 Green Chillies (slit)
  • 1 teaspoon Coriander Seeds Powder
  • 1 teaspoon Cumin Seeds Powder
  • ½ teaspoon Garam Masala Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Mustard Seeds
  • 2 drops Red Color (optional or if using, use organic)
  • 1 tablespoon Fresh Coriander Leaves (chopped finely)
  • 15 Curry Leaves
  • 2 Garlic Cloves (chopped finely)
  • 1 teaspoon Lemon Juice
  • Salt to taste
  • 2 cups Oil
  • 1 tablespoon Oil
  • Water as needed

Instructions

  1. Divide the curd into two equal parts and to one half add 1 teaspoon of maida.
  2. Whisk it well and keep aside.

  3. Now, peel the potatoes and cut into 1-inch cubes.

  4. Take maida, besan, corn flour, half the curd, salt, red chilli powder, garam masala powder, cumin seeds powder, turmeric powder, coriander seeds powder, red color, ½ teaspoon of the ginger-garlic paste in a bowl.

  5. Whisk to a smooth, medium consistency paste by adding water as needed.

  6. The paste should be thick enough to coat the potato cubes.

    Potato 65 cooking process
  7. Heat 2 cups of oil in a thick bottom pan on low flame.

  8. Dip a few of the potato cubes in the paste and slide into the hot oil.

  9. Increase the flame to medium and let the cubes fry to golden brown

  10. Remove with a slotted spoon on a paper towel.

    Fry dipped potato cubes for Potato 65 Recipe
  11. Fry all the potato cubes similarly.

  12. To make a gravy base, heat 1 tablespoon oil in a non-stick pan on low heat.

  13. Add the garlic cloves, mustard seeds, cumin seeds, curry leaves and the slit chillies.

  14. When they all get fried, add the remaining ginger-garlic paste and sauté for a few seconds.

  15. Add in the curd-maida mixture and mix everything well.

  16. Also, put in about half a cup of water.

  17. When the curd mixture looks well cooked, quickly add the ready potato cubes and stir fry on high flame.

  18. The curd base gravy should coat all the cubes evenly.

  19. Sprinkle the lemon juice on top and mix it in.

  20. When it looks done, shut off the flame.

  21. Garnish with fresh coriander leaves and serve hot to get the crunchy bite.

    How to make Potato 65
  22. The cubes will lose their crispy texture if kept for long so it is better to serve it immediately.

  23. In place of the food color, a little amount of Kashmiri red chilli powder can be added for getting a reddish tinge to the dish.

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