ALOO 65 RECIPE – Potato 65

Aloo 65 – Potato 65  – Urulai Kizhangu 65 –  How to make Aloo 65? is an easy snack item to make when you have boiled potatoes in hand. Deep fried snacks are quite addictive and this is no exception. They make a great snack or starter, for adults and children alike.

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Aloo 65

Aloo 65 is an easy snack item to make when you have boiled potatoes in hand. Deep fried snacks are quite addictive and this is no exception. They make a great snack or starter for any occasion. 

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Appetizer, Snack, starter

Cuisine: Indian, northindian

Keyword: aloo, aloo65, potato

Servings: 8 people

Author: Mullai Madavan

Ingredients

Ingredients - for boiling

• 3 each Potato (large) about 30- 35 cubes
• 1/2 teaspoon Salt
• 5 cups Water approx

Ingredients - for masala & frying

• 1 teaspoon Red Chilli powder
• 2 teaspoon Coriander power
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Garam masala powder
• 1 teaspoon Ginger Garlic paste
• 1 teaspoon Fennel seeds crushed
• 1/2 teaspoon Yogurt
• 1/2 teaspoon Salt
• 2 tablespoons Maida / all purpose
• 2 tablespoons Corn starch
• 1 pinch Orange food color
• 1 to 2 tablespoons Water sprinkle enough to make a thick paste
• 10 each Curry leaves
• 3 cups Oil for deep frying

Instructions

• Place the potatoes in a large saucepan or pot. Add enough cold water to cover the top of the potatoes. Add 1/2 teaspoon salt to the water.
• Turn the burner on high and bring water to boiling. Reduce heat to medium low. Cook the potatoes in gently boiling water until tender. (about 5-6 minutes over medium flame ) Once done, drain the potatoes in a colander. Let them cool completely, if time permits refrigerate for 30 minutes to make them slightly firm.
• In a bowl combine red chili powder, coriander powder, turmeric powder, ginger garlic paste, yogurt, fennel seeds powder, maida, corn starch, water, food color salt and water. Mix to make a thick paste.
• Add the cooled potato cubes to this masala mix and coat well on all sides.
• Heat oil in a kadai and once the oil reaches the right temperature start deep frying the potatoes in batches.
• Deep fry till they turn crispy and golden. Drain excess oil in a paper towel and it’s ready to serve.

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Place the potatoes in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Add 1/2 teaspoon salt to the water.

Turn the burner on high and bring water to boiling. Reduce heat to medium low. Cook the potatoes in gently boiling water until tender. (about 5-6 minutes over medium flame ) Once done, drain the potatoes in a colander. Let them cool completely, if time permits refrigerate for 30 minutes to make them slightly firm.

In a bowl combine red chili powder, coriander powder, turmeric powder, ginger garlic paste, yogurt, fennel seeds powder, maida, corn starch, water, food color salt and water. Mix to make a thick paste.

Add the cooled potato cubes to this masala mix and coat well on all sides.

Heat oil in a kadai and once the oil reaches the right temperature start deep frying the potatoes in batches.

Deep fry till they turn crispy and golden.  Drain excess oil in a paper towel and it’s ready to serve.

Serve hot with onion rings and lemon wedges on the side.

Notes

• Yield- 30 small cubes (serves 5 -6 )
• Serve them hot, straight from the kadai as the outer covering tens to turn soft after some time and loose its crispiness.
• You may skip corn starch and madia and use Gram flour instead for variation..