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. (adsbygoogle = window.adsbygoogle || []).push({}); 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. For getting other Starters of this blog, Seenas Food Basket, 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..  N.B. Please Subscribe to Our YouTube Channel for latest video alerts. To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated. You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative. Hope you liked our Recipes and the `TIPS` and `RECIPE NOTES`. Pls. support us by SHARING it and clicking on the ‘LIKE’ button of our Facebook Page, Follow it so that you will get our latest recipes on your news feed without missing them. Try out this and let us know what you think.. We love to see your creations. So, when you try out this recipe, take a picture and email it to seenasfoodbasket@gmail.com. ആലു സിക്സ്റ്റി ഫൈവ് റെസിപ്പി. Seena.