How To Make Aloo 65(crispy potato snack)

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About Aloo 65

Potato 65 is a crispy and spicy potato breakfast where boiled, cubed potatoes are dipped in a spicy batter and fried until golden. Great as a snack or side dish with fresh coriander sauce or tomato ketchup.

Clearly, the name of this potato snack recipe is potato snack.  the number in Aloo 65 mean? Some say that the name originated at a restaurant in Hyderabad, India, where the spiced fried chicken was the 65th item on the menu. Others insist that the first recipe had 65 types of spices, while still others insist that the snack was invented in the year 1965.

 Ingredients

To cook potatoes

  5-6 potatoes - medium size

 Water as required for pressure coking

For the batter

 3 tablespoons whole wheat flour or you can use all purpose flour.

3 tablespoons corn starch - which is called corn flour .

7 to 8 curry leaves - chopped

 1 teaspoon red chili powder or red chili or paprika

A teaspoon coriander powder (ground coriander)

Half a teaspoon of cumin powder (crushed cumin), optional

1/2 Teaspoon pepper powder

1/2 Teaspoon hot spice powder

 2 t teaspoons ginger garlic paste or crushed ginger garlic

 1 tablespoon lemon juice

 Salt as required

 Add water as required to make thick or medium thick batter.

More ingredients

 Oil is essential for deep frying or shell frying.

1 to 2 tablespoons chopped coriander leaves or mint leaves to garnish

Instructions

Boil the potatoes in a 2 liter pressure cooker on medium heat for about 1 whistle. Put enough water in the cooker to cover the potatoes.

Potatoes should be about 20% to 30% cooked. Allow the pressure to drop naturally in the cooker and then open the cooker.

Drain the water and set aside to cool. When they are hot, peel the boiled potatoes and cut them into 1 inch cubes.

In a bowl, make a thick to medium thick batter with all the ingredients listed under the heading "For Better" above. Better should be  without any lumps and should not be thin. 

Add the chopped boiled potatoes to the batter and coat them evenly with the batter.

Heat oil in a frying pan. When the oil is hot, take each butter coated potato and shallow fry or deep fry it till it becomes golden and crispy.

Turn them over to fry as needed.

When done, remove as much oil as possible from the chopped spoon. Then place them on a kitchen paper towel to remove excess oil.

Garnish potatoes with 65 coriander or mint leaves or both and serve with green sauce or tomato sauce.

Notice

I don't use red because I avoid artificial colors in home cooking. I recommend adding Kashmiri red chili powder to get a deep red color.

Don't make thin batter because we want the potatoes to be well coated with flour.

Do not cook potatoes. They should only be parboiled. About 20% to 30% is cooked so that they do not mesh or break easily when peeled and cut.

The prescription can be doubled or tripled.

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