Aloo 65 Recipe | Potato 65 Recipe

Potato 65 Recipe with step by step photos and a Short YouTube video.  Also, if you like the video, please Like it, Share it and don’t forget to subscribe to my channel. This Aloo 65 Recipe is a close cousin of Chicken 65, as all of us know, it was invented in Tamil Nadu by a gentleman called A.M. Buhari in the year 1965. It was introduced at the Buhari Hotel; a fine dining restaurant in Chennai (if you all want to know, how it got its name – click here). It can be prepared as a delicious party snack or even a starter, soft inside and crispy outside but a perfect treat for vegetarians. I have already shared Cauliflower 65 Recipe in my blog with a different type of preparation method if interested check that too. You can try this recipe with mushroom, paneer, baby corn or mixed veggies too but serve it immediately when hot itself, else it becomes soggy.

Check my other Potato / Aloo Snack Recipes like

1. Potato Chips
2. Aloo Bonda
3. Potato Bajji
4. Aloo Bhujia
5. Punjabi Aloo Samosa

Aloo 65 Recipe

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Aloo 65 Recipe | Potato 65 Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Aloo 65 Recipe is a close cousin of Chicken 65 and it can be prepared as a delicious party snack or even a starter, soft inside and crispy outside but a perfect treat for vegetarians.

Course: Snack, Starters

Cuisine: Indian

Keyword: Aloo 65 Recipe, Potato 65 Recipe

Servings: 3 People

Author: Priya Santhamohan

Ingredients

• 1/4 Kg Potato / உருளைக்கிழங்கு
• 4 Cups Water / தண்ணீர் (For Boiling)
• 2 tbsp Maida / All Purpose Flour / மைதா
• 2 tbsp Corn Flour / சோளமாவு
• Salt / உப்பு As Required

For Tempering

• 1.5 tbsp Oil / எண்ணெய்
• 4 Flakes Garlic / பூண்டு
• 2 Red Chilli / வரமிளகாய்
• 2 Green Chilli / பச்சைமிளகாய்
• 1 Sprig Curry Leaves / கருவேப்பில்லை
• 1 Onion / பெரிய வெங்காயம்
• 1/4 Cup Curd / தயிர் Link for Homemade Curd
• 2 Pinch Turmeric Powder / மஞ்சள்தூள்
• 1 tsp Chilli Powder / மிளகாய்த்தூள்
• 1 tsp Coriander Powder / தனியாதூள்
• 1/2 tsp Jeera Powder / ஜீரகத்தூள்
• 1/2 tsp Garam Masala Powder / கரம் மசாலா தூள் Link for garam masala powder
• 1 Pinch Food Colour (Optional)
• Salt / உப்பு As Required
• 1 tsp Lemon Juice / எலுமிச்சைச்சாறு
• Coriander Leaves / கொத்தமல்லி இலை For Garnishing

Instructions

1. Peel the skin of potato and chop it into medium sized pieces. Keep immersed in water, till use, to avoid decolouration. Boil 4 cups of water in a pan and add 1/2 tsp of salt.

2. Once the water starts to roll boil, add the chopped potatoes. Then, cook for 3 to 4 minutes in high flame, that is parboiled/half cooked only (not soft). Drain the water and transfer the potatoes to a mixing bowl. Add cornflour, maida and 1/2 tsp of salt. Mix everything well and ensure the potatoes coat with the flours well. Optionally you can sprinkle 1 tbsp of water while mixing.

3. Keep aside for 5 minutes. Pour oil in a pan and when the oil is hot enough, add the potatoes in batches.
4. Fry till golden colour on both sides. Then, chop onion, garlic, slit green chilli and set all the ingredients ready for sauteeing.
5. To a pan, pour the oil. Add garlic, chilli's and saute for a few seconds.

6. Throw the curry leaves, add onion and saute till translucent. Add turmeric powder, chilli powder, curd and give a quick mix.

7. Then, add coriander powder, garam masala powder, jeera powder and required salt.

8. Add the fried potatoes and mix everything well. Finally, squeeze lemon juice and toss again.

9. Serve this Aloo 65 Recipe hot with Mint chutney.

Recipe Video

Recipe Notes

Tips for Aloo 65 Recipe

1. Chop the potatoes into medium sized pieces, not very small, else it gets crumbled after boiling.
2. Also, parboil (half cook) the potatoes only, not till soft, otherwise it disintegrates in the oil while frying.
3. Instead of coating the potatoes with corn flour and maida, you can use gram flour too. 
4. Don't skip garlic, as it lends a nice flavour to the Aloo 65 Recipe.
5. Adjust chilli's as per spice level required for this Potato 65 Recipe.
6. Use thick curd or hung curd, so the potatoes get coated well with the spice powders.
7.  If preferred, 1 pinch of red food colour can be used for vibrant colour, but it is not good for health. 
8. Always switch off the flame and then add lemon juice, else there will be a slightly bitter taste in the dish.

Method for Potato 65 Recipe

1. Peel the skin of potato and chop it into medium sized pieces. Keep immersed in water, till use, to avoid decolouration. Boil 4 cups of water in a pan and add 1/2 tsp of salt.
   
   2. Once the water starts to roll boil, add the chopped potatoes. Then, cook for 3 to 4 minutes in high flame, that is parboiled/half cooked only (not soft). Drain the water and transfer the potatoes to a mixing bowl. Add cornflour, maida and 1/2 tsp of salt. Mix everything well and ensure the potatoes coat with the flours well. Optionally you can sprinkle 1 tbsp of water while mixing.
   
   3. Keep aside for 5 minutes. Pour oil in a pan and when the oil is hot enough, add the potatoes in batches.
   
   4. Fry till golden colour on both sides. Then, chop onion, garlic, slit green chilli and set all the ingredients ready for sauteeing.
   
   5. To a pan, pour the oil. Add garlic, chilli’s and saute for a few seconds.
   
   6. Throw the curry leaves, add onion and saute till translucent. Add turmeric powder, chilli powder, curd and give a quick mix.
   
   7. Then, add coriander powder, garam masala powder, jeera powder, food colour and required salt.
   
   8. Add the fried potatoes and mix everything well. Finally, squeeze lemon juice and toss again.
   
   Serve this Aloo 65 Recipe hot with Mint chutney.