Aloo 65 / Potato 65.

This diToday, I’m delighted to present Aloo 65, also known as Potato 65, a popular Indo-Chinese dish that combines the simplicity of potatoes with bold flavors.

sh is a crowd-pleaser, enjoyed by people of all ages. Its delectable flavor and mouth-watering aroma make it an excellent choice as a starter for parties and social gatherings.

Aloo 65, also known as Potato 65 or Chilli Aloo, is a beloved Indo-Chinese recipe that showcases the versatility of potatoes. This dish is perfect as a snack, starter, or finger food, and it can also be served as a side dish to complement rice.

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Servings: 3
Calories: 85.9 / ½ cup                                                                                                                                                                                                                    Author: Seena

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.. 

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ആലു സിക്സ്റ്റി ഫൈവ് റെസിപ്പി.

Seena.

Print Recipe

aloo 65

Aloo 65 / Potato 65.

Author: Seena Koshy Cuisine: Appetizers N Snacks, Indian, Indian Table, Side Dishes for Chapathi, Roti, Veg Stir Fry / Dry Courses: Appetizers and Snacks Recipe Keys: A aloo 65 A appetizer N nalumani palaharam N Noth Indian snack recipes P potato 65 S snack recipe

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Calories: 85.9 / ½ cup

Dietary:

A aloo 65

Description

Aloo 65, one of the best starter snacks one has to try out. It’s a traditional Indian dish with a mild blend of Chinese flavour.

Keywords: aloo 65 / potato 65 / restaurant style potato 65 / quick and easy aloo 65 / homemade aloo 65 / how to make aloo 65