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Potato 65 Recipe | Best Vegetarian Snack Recipe | Aloo 65
This Potato 65 Recipe is a perfect starter for any party. It is a very popular dish in India and can be easily made at home with just a few simple ingredients.
The dish is usually served as a standalone snack but can also be enjoyed with rice or roti. Potato 65 is a deliciously spicy and tangy dish you won’t soon forget.
In south Indian cuisine, potato 65 is a starter or snack composed of battered potato cubes (or whole small potatoes as we prefer) deep-fried and marinated in a yogurt-based sauce seasoned with a bouquet of spices and tempered to perfection.
Red chillies give our potato 65/aloo 65 recipe an alluringly bright red colour and delicious flavours and spices.
There is a great deal of popularity for this starter, appetizer, or snack across India, and it is a welcome change from the usual potato/aloo pakoras.
A lip-smacking party appetizer, Potato 65 makes a delicious evening snack with a cup of lemonade, tea, coffee or a drink.
Vegetarians can now enjoy the deliciousness of chicken 65 with this easy Potato 65 recipe, a reworking of the classic chicken 65.
The hugely acclaimed chicken 65 has spawned many vegetarian versions like bread 65, mushroom 65, broccoli 65, gobi 65, jackfruit 65, sweet potato 65, paneer 65, potato 65, soya chunks 65, and soya chunks 65. Most people are familiar with the recipes for paneer 65, gobi 65 and aloo 65.
Uncertainty surrounds the origin of chicken 65’s unusual name. There are some who believe it to have been 65th on the menu of a restaurant in Hyderabad or a canteen of the army in erstwhile Madras, now Chennai.
Several people claim that the dish was conceived by A. M. Buhari, who owned the Buhari hotel in Madras, in 1965, hence its name.
You’re sure to impress family and friends alike. So, what are you waiting for? Give this recipe a try today!
How To Cook Potato 65 Recipe | Best Vegetarian Snack Recipe | Aloo 65
This Potato 65 Recipe is a perfect starter for any party. It is a very popular dish in India and can be easily made at home with just a few simple ingredients.
Prep Time: 30 minutes
Cook Time: 20 minutes
Marination Time: 2 hours
Total Time: 2H50M
Cuisine: Indian/South Indian
Course: Snacks/Side dish
Serves: 8 people as a snack
Author: Ranjeeta Nath Ghai
Ingredients
- 500 grams baby potatoes (boiled until tender, then peeled)
- 1 tbsp rice flour
- 3 tbsp cornflour
- oil, to deep fry
For The Marinade:
- 1⁄2 tsp turmeric powder (haldi)
- 1⁄2 tsp black pepper powder
- 1 tbsp Kashmiri lal chilli powder
- 1tsp FoodAllTime homemade garam masala
- 1 tsp salt, or to taste
- 2 tbsp FoodAllTime multipurpose green paste
- 60 ml yogurt, (about ¼ cup)
- 1 tbsp lime juice
For The Tempering:
- 2 tsp oil
- 2 fresh green chillies (deseeded and sliced in half lengthwise)
- 1 tsp garlic, finely chopped
- 20 curry leaves
Cooking Instructions
- Poke holes all over the boiled and peeled potatoes with a fork. Set aside.
- In order to marinate potatoes, mix all ingredients for the marinade in a medium non-reactive bowl.
- Adding the potatoes to the mix, ensure they’re coated well with the marinade.
- Cover and let sit for 2 hours so the flavors can meld together.
- Add rice and corn flour. Stir until everything is combined and the potato is coated.
- Heat oil for deep frying in a large kadhai or wok and fry the marinated potatoes in small batches without crowding the pan till golden brown all over, about 3 to 4 minutes.
- Using a slotted spoon, remove the crispy potatoes from the oil and gently place them on kitchen paper towels to absorb excess oil. Repeat this process for the remaining potatoes.
- To temper, heat 2 teaspoons oil in a kadhai or wok. Next, add the green chillies, chopped garlic, and curry leaves to the pan; be careful as oil may splash when you do this.
- Thoroughly stir the dish, adding in the fried potatoes. Mix well so that the tempering coats everything, and heat until warmed throughout.
- Carefully remove the potato 65 from the heat and place it on a serving dish. Then, serve to your guests immediately.
Helpful Tips To Make Potato 65
- You can make these easy potato snacks in no time. Don’t overboil the potatoes if you want the best results.
- A potato that has been overcooked will crumble and will not hold its shape after it has been deep-fried.
- Make sure the potatoes have cooled completely before handling them. Before cooking, you could place the potatoes in the refrigerator for two to three hours to expedite cooling. In addition, crispier potatoes will be produced as a result.
- All over the peeled and boiled potatoes, prick fine holes with a fork or toothpick. As a result, the potatoes will be imbued with flavor and the batter will stick to them during frying. For the best potato 65 recipe, this is an important tip.
- It is important that the batter composition in the potato 65 recipe is semi-thick, not too thick nor too thin, and lump-free.
- The coating should adhere to the potatoes without falling off. When deep frying potatoes, you want the batter to adhere to them. After battering the potatoes, you can allow them to rest for up to a half hour-2 hours.
- Ensure that the battered potatoes are evenly cooked by frying them on medium heat.
- Avoid crowding the pan with potatoes when frying to prevent them from sticking together.
- The cooking spoon or ladle can be used to separate the pieces if they adhere to each other. All sides should be golden brown and very crispy when fried.
- The best way to enjoy potato 65 is right out of the pan when it’s sizzling hot, crunchy, and super crispy. Upon cooling, its most alluring quality-crispiness-is lost.
- In contrast to other potato snack recipes like aloo chat, potato 65 is less palatable when it is cold.
- Fried curry leaves, slit green chillies, and garlic should be added to potato 65 as tempering.
- This potato 65 recipe is a great snack or starter to go along with evening drinks.
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Quick Overview
Recipe Name: Potato 65 Recipe | Best Vegetarian Snack Recipe | Aloo 65
Author: Ranjeeta Nath Ghai
Description: This Potato 65 Recipe is a perfect starter for any party. It is a very popular dish in India and can be easily made at home with just a few simple ingredients.
Preperation time: 2H30M
Cook Time: 20M
Total Time: 2H50M
Type: Snacks/Side dish
Recipe Yield: 8 people
Recipe Ingredients: 500 grams baby potatoes (boiled until tender, then peeled), 1 tbsp rice flour, 3 tbsp cornflour, oil, to deep fry, For The Marinade:, 1⁄2 tsp turmeric powder (haldi), 1⁄2 tsp black pepper powder, 1 tbsp Kashmiri lal chilli powder, 1tsp FoodAllTime homemade garam masala, 1 tsp salt, or to taste, 2 tbsp FoodAllTime multipurpose green paste, 60 ml yogurt, (about ¼ cup), 1 tbsp lime juice, For The Tempering:, 2 tsp oil, 2 fresh green chillies (deseeded and sliced in half lengthwise), 1 tsp garlic, finely chopped, 20 curry leaves
Recipe Instructions: Poke holes all over the boiled and peeled potatoes with a fork. Set aside. In order to marinate potatoes, mix all ingredients for the marinade in a medium non-reactive bowl. Adding the potatoes to the mix, ensure they’re coated well with the marinade. Cover and let sit for 2 hours so the flavors can meld together. Add rice and corn flour. Stir until everything is combined and the potato is coated. Heat oil for deep frying in a large kadhai or wok and fry the marinated potatoes in small batches without crowding the pan till golden brown all over, about 3 to 4 minutes. Using a slotted spoon, remove the crispy potatoes from the oil and gently place them on kitchen paper towels to absorb excess oil. Repeat this process for the remaining potatoes. To temper, heat 2 teaspoons oil in a kadhai or wok. Next, add the green chillies, chopped garlic, and curry leaves to the pan; be careful as oil may splash when you do this. Thoroughly stir the dish, adding in the fried potatoes. Mix well so that the tempering coats everything, and heat until warmed throughout. Carefully remove the potato 65 from the heat and place it on a serving dish. Then, serve to your guests immediately.
Recipe Cuisine: Indian/South Indian
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