Aloo 65 I Crispy Potato 65 Recipe I क्रिस्पी और चटपटा आलू 65 I Pankaj Bhadouria
Aloo 65 is a vegetarian version of the famous Chicken 65! There are many tales around how the dish got its name, but the most popular and accepted tale is that it was Item no. 65 on a restaurant menu in Chennai! Whatever the origin, here is the Aloo version of the same- Aloo 65!
Aloo 65 is a very crispy potato 65 recipe that is an excellent starter and snacks for anytime. I have used baby potatoes to make the Aloo 65, but you can cut potatoes into cubes to make it too.
Aloo 65 can be made from grated potato balls too but my recipe calls for the use of whole potatoes.
Potatoes are half fried, marinated then doubled fried in this Crispy Potato 65 Recipe. They are then tossed with sauteed onions, ginger, garlic and spices to make a crispy, spicy Aloo 65!
This Crispy Potato 65 Recipe is an ideal teatime recipe too!
Recipe by Pankaj Bhadouria
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Recipe :
Aloo 65
Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
for marination:
300 g baby potatoes
½ cup yoghurt
4 tablespoon rice flour
2 tablespoon chickpea flour (besan)
2 tablespoon corn starch
1 teaspoon green chili paste
1 tbsp ginger garlic paste
1 tsp kashmiri red chili powder
1 tsp garam masala powder
1 tbsp lime juice
¼ tsp orange red food colour
salt to taste
¼ teaspoon sugar
2 cups oil for frying
For the tempering:
2 onions sliced
1 tbsp chopped ginger
1 tbsp chopped garlic
10 curry leaves
4 whole dry red chilies
1 teaspoon mustard seeds
2 tbsp oil
1tbsp melon seeds
2tbsp coriander leaves to garnish
Method:
Peel and cut the baby potatoes into halves.
Heat the oil and half fry the potatoes and remove.
Mix together the rice flour, besan and corn starch in a mixing bowl.
Add green chili paste, ginger garlic paste, sugar, red chili powder, lime juice and salt as required.
Add a few drops of the food colour, yoghurt and whisk to make a smooth paste. Add a little water if required to obtain a smooth paste.
Add the fried potatoes.
Gently mix, cover and allow to marinate for about 30 minutes.
Heat the oil in a pan.
Fry the potatoes in batches till the outsides become crisp and golden.
on kitchen paper towels to remove excess oil.
Heat 1 tbsp oil in a pan.
Add in the mustard seeds and allow to crackle.
Add the chopped ginger, chopped garlic, broken red chilies. Stir well.
Add the sliced onions and the curry leaves. Sauté the onions over medium heat till they are translucent.
Add salt, sone more red chili powder, garam masala powder and any left over marinade and the fried potatoes.
Mix and toss the potatoes till it is well coated with the cooked marinade and spices.
Garnish with melon seeds, chopped coriander leaves and serve.
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11 май 2023
