Aloo 65 Recipe | Crispy Potato 65 Recipe | Easy Potato Snack Recipe

Crispy Potato 65/Aloo 65 Recipe with video & step by step photos. Potato/Aloo is one of our family’s favorite veggie. We love potatoes in any form. Kids are having spring break this week and have been helping a lot in cleaning & organizing things at home. So as a treat made this crispy aloo 65/potato 65 and for them and they loved it very much. Like Gobi 65 recipe this is also very easy and quick to make and sure a crowd pleaser recipe.

If you haven't tried Aloo 65 so far, please give it a try for your kids and am sure kids gonna love it for sure. Adjust spices according to your family's taste. I used both hot chilli & kashmiri chilli powder if making for young kids skip hot chilli and used just kashmiri chilli alone and reduce other spices too. Unlike chicken 65 this aloo 65 does not need resting or marinating time. Just mix and fry them at once. Very flavorful and tasty starter or snack recipe.

                          

Aloo 65 | Potato 65 Recipe

Prep Time : 15 Minutes | Cook Time : 20-25 minutes

Recipe Category : Appetizer | Serves  2 

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Ingredients

1. Potato   250 gm
2. Corn Flour    1&1/2 tsp

For 65 Masala

1. Ginger Garlic Paste   2 tsp
2. Red Chilli powder     1 tsp
3. Kashmiri Red Chilli  1 tsp
4. Garam masala powder   3/4 tsp
5. Fennel seeds   1 tsp
6. Turmeric powder   1/8 tsp
7. Pepper powder     1/4 tsp
8. Salt    to taste
9. Lemon juice or vinegar  1/4 tsp
10. Baking soda     a tiny pinch
11. Water    3-4 Tbsp
12. Oil    as needed for deep frying
13. Curry leaves  few for garnishing
14. Green chilli  3 for garnishing

Notes

After cooking the potatoes in hot water for 5 minutes, drain & rinse in cold water.

Then drain the excess water, pat dry using paper towel or kitchen towel. 

I used Guntur Red chilli powder, which is hot & also gives nice red color. 

Kashmiri chilli, I used MDH brand and that also gives nice orange reddish tint to any dish.

Depending on the chilli powder variety the color may vary. If needed use food color.

I did not have lemon in hand, so used Vinegar.

Coating the half boiled potato cubes with corn flour gives crispier potatoes. 

Cut potatoes to any desired size & shapes, I cut them to a small sized cubes.

Frying curry leaves & green chilli is optional. Green chilli May splutter & sometimes may pop out. So please carefully fry them in the hot oil or skip green chillies 

Try to use homemade ginger garlic paste for fresh flavor & taste. 

Method

• First wash potato, peel the skin and cut into small or medium sized cubes.
• Bring 3 cups of water to boil, when it starts boiling add a tsp of salt and the cut potato cubes.
• Let the potato simmer for only 5 minutes after the remove the potato cubes from the boiling water
• Rinse it well in the cold water, using a colander drain the excess water and pat dry the potato cubes using paper towel or clean kitchen towel.
• Now transfer the half boiled potato cubes to a bowl, add 1 and 1/2 tsp corn flour toss well and keep aside.
• In a medium size mixing bowl, add all the ingredients under the heading "For 65 Masala" from ginger garlic paste to baking soda and using little water(less than 1/4 cup) make it to a smooth thick paste.
• And to it add the half boiled potato cubes and combine well with the masala.
• Once done keep the aloo 65 masala aside.
• Heat oil in a kadai or pan to deep fry, when the oil is hot add the masala coated aloo/potato cubes one by one in the hot oil carefully.
• Add according to the oil & pan size.
• Let the aloo 65 masala cook in hot oil for 1-2 minutes in medium high heat.
• When the potatoes turn crips and reddish brown, remove from the oil using a slotted spatula and drain it in the paper towel.
• Let the oil heats well for few seconds, then repeat the same process until all the aloo 65 masala cubes are fried.
• That's it..once done serve the Crispy Aloo 65 / Potato 65 with some onion slices & lemon wedges.
• Serve as a starter or as side dish for Fried Rice, Sambar Sadam, Biryani, Pulao.

Aloo 65/Potato 65 Recipe Step By Step Photos:

1. First wash potato, peel the skin and cut into small or medium sized cubes. Bring 3 cups of water to boil, when it starts boiling add a tsp of salt and the cut potato cubes.

2. Transfer the half boiled potato cubes to a bowl, add 1 and 1/2 tsp corn flour toss well and keep aside

3. In a medium size mixing bowl, add all the ingredients under the heading "For 65 Masala" from ginger     garlic paste to baking soda and using little water(less than 1/4 cup) make it to a smooth thick paste.

4. And to it add the half boiled potato cubes and combine well with the masala. Heat oil in a kadai or pan   to deep fry, when the oil is hot add the masala coated potato cubes one by one in the hot oil carefully.

5. Let the aloo 65 masala cook in hot oil for 1-2 minutes in medium high heat. When the potatoes turn        crips and reddish brown, remove from the oil using a slotted spatula and drain it in the paper towel.

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• Hyderabadi Chicken 65
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• Cauliflower 65
• Crispy Cauliflower 65 Recipe
• Hara Bhara Kabab/Spinach Potato Peas Patties
• Veg Shammi Kabab