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Aloo 65 Recipe / Potato 65 Recipe / How to Make Aloo 65 or Potato 65 / Quick and Easy Potato 65 / Restaurant Style Aloo 65 / आलू 65

Aloo 65 Recipe / Potato 65 Recipe / How to Make Aloo 65 or Potato 65 / Quick and Easy Potato 65 / Restaurant Style Aloo 65 / आलू 65

Today I am presenting Aloo 65 / Potato 65. 

Everyone love its taste. It is liked by people of all age. It’s so delicious and mouth-watering and a good item for serving as a starter for parties and get-together.

Aloo 65 / Potato 65 / Chilli Aloo is popular Indo-Chinese recipe made from potato is perfect as snack or starter or finger food. It can be served as a side dish for rice too.

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Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 3
Calories: 85.9 / ½ cup

Ingredients for Potato 65:

Potatoes boiled / Aloo – 5 medium sized
Onion – ½ sliced
Curry Leaves – 1 sprig
Mustard Seeds – ½ tsp.
Cumin Seeds – ½ tsp.
Corn Flour – 3 tbsp.
All-purpose flour / Maida: 3 tbsp.
Red Chilli Powder – 1 tsp.
Coriander Powder – ½ tsp.
Black Pepper Powder – ½ tsp.
Homemade Garam Masala Powder – ½ tsp.
Tandoori Masala – ½ tsp.
Homemade Ginger Garlic Paste – 3 tsp.
Lemon Juice – 1 tbsp.
Dark Soya Sauce – ¼ tsp.
Black Pepper Corns crushed – ½ tsp.
Salt – as required
Water – as required
Oil – as required

How to Make Aloo 65:

Par-boil the potatoes with salt in a pressure cooker for 1-2 whistles. Peel the par boiled potatoes and dice it in to medium sized squares.

In a small mixing bowl add all the ingredients except potato and oil. Add little water and mix well to make a thick batter. Add the diced boiled potatoes to the batter and mix well so that the potatoes are evenly coated with the spices.

Deep fry the batter coated potatoes in hot oil till golden brown and crisp. Take the potatoes out when they look nicely fried. Lay them out on a bed of tissues to drain off the extra oil.

Heat oil in pan on medium heat add Mustard Seeds, when it cracks, add Cumin Seeds, sliced Onion and Curry Leaves. When the onion turns golden brown, add fried potatoes and cook for a while.

Serve Potato 65 hot without losing the crispness.

My Recipe Notes on Aloo 65:

1. You can use wheat flour instead of all-purpose flour.
2. Do not overcook potatoes.
3. Tandoori masala gives the dish a super duper colour. Kashmiri red chilli powder too gives an attractive red color to the dish. If you don’t have it use a very small pinch of edible red colour.
4. You can garnish it with Coriander Leaves or Onion rings.

Serve it to your loved ones.. 
Happy Cooking



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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Manjula De Cruz (2019-03-11 20:24:57)
    The fact it’s a 65 and has Chinese influence? It’s a Sri Lankan curated dish.
    Seena Koshy (2019-03-11 20:26:56)
    Oh is it..65 is very popular in South India...specially chicken 65.
  • Muskan Sonik (2019-03-11 20:08:48)
    Yummy Aloo65. Gonna try it out soon.
    Seena Koshy (2019-03-11 22:13:28)
    That is nice to hear Muskan. Thank you.
  • Lina Bora (2019-03-11 20:06:25)
    Seena Koshy (2019-03-11 22:11:55)
    Thank you Lina.
  • Soumya Bala (2019-03-07 17:58:00)
    So tempting aloo65. My favorite.
    Seena Koshy (2019-03-07 18:02:29)
    Thanks Soumya. My pleasure.

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About Me

Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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