Aloo 65 Recipe, How to make Aloo 65 or Potato 65
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 Serves
A crispy golden fried appetizer made with the humble potatoes by marinating and coated with mild Indian spices and yoghurt.
  • • ½ Kg Potatotoes
  • • 3 tablespoons Corn Flour
  • • 5 tablespoons Rice Flour
  • • 1 Tablespoon white flour
  • • 3 tablespoon red chilli powder
  • • ½ tablespoon coriander powder
  • • ½ tablespoon cumin powder
  • • ½ tablespoon garam masala
  • • ¼ tablespoon amchoor powder
  • • ½ tablespoon paprika
  • • A pinch of pepper powder
  • • Salt to taste
  • • 1 Cup of yoghurt (see notes)
  • • Oil for deep frying
  • • 5 Green chillies slit
  • • 2 springs Curry Leaves
  • • Cashews for garnish
  1. Par boil the potatoes for 15 min. Parboil means, we are not going to boil the potatoes to soft. Just maiking them a little soft. I have not boiled them in pressure cooker as am scared about the texture.We need the potatoes not be boiled to mushy really. Use a sauce pot to do this job or even microwave for 10 min by checking in between. You can with pressure cooker until one whistle.
  2. Peel them and cut into bite sized cubes and keep aside.
  3. In a mixing bowl, add in all the flours along with salt, chilli powder, spice powders, a tablespoon of oil.Toss well such that all get mixed well. Add in the yoghurt and beat well such the spices powders gets incordporated to it. Don't add any water to it yet. The consistemcy should be like a semi thick paste that can be coated to the potaoe cubes without any spillage. It should get binded to it well as while frying the batter will come off the potatoes.
  4. coat the cubes with the batter and marinate them for atleast 30 min.
  5. Heat oil in a wok or kadai until hot.Dip a drop of batter into the oil to check if it hot enough. The batter should immediately come up ensurig that the oil is hot enough to fry the potatoes.
  6. Drop the potatoe cubes carefully and reduce the flame to medium..ensure it is cooked form within and not just the outer layer.
  7. Deep fry them to golden brown and place them on a tissue paper to absorb excess oil.
  8. Once you fry all the potatoes, temper needs to be done,
  9. Take 3 tablespoons of oil in a pan and add in slit green chilli and curry leaves and cashenuts.Fry them until golden and add in the fried potatoes.Toss them well for 5 min and switch off the flame.
  10. Serve hot with ketchup or as a maincourse even!
Take care not to add any water to the batter else it will become thin and you will miss the super crust for the aloo 65
Once you coat the potatoes leave them for 30 min so it helps binding the potatoes with batter well.
Fry them on medium flame to gt them evenly cooked
Instead of potatoes, try with cauliflower,tofu and paneer too for the delicious starters
Recipe by Sirisfood at