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
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..
Comments
13 responses to “ALOO 65 RECIPE – Potato 65”
[…] the name of this potato snack recipe is unusual. What does the number in Aloo 65 even mean? Some say that the name originated at a restaurant in Hyderabad, India, where the spiced […]
They look so perfect and flavorful. I can finish off in no time 🙂
Thanks for this recipes.Last night i tried it it came very yummy and delicious everybody like in my home your recipes.Thanks for sharing this recipes….
That’s wonderful, glad to hear and thanks a bunch for taking your time to send a feedback.
Love these but they make a mess of both my pan and oil, possibly I don’t let the oil get hot enough, however I have tried to ‘bake’ them with a moderately successful outcome.
Stumbled onto your website today, Just wondering if its OK to shallow fry these lovely looking kizhangu65?
It looks almost like potato fry except that 65 paste!
Mr.UK, shallow frying also works… trying slicing the potatoes in the shape of big round discs instead of cubing that way its easy to flip and fry evenly. Hope this helps, thanks for visiting my site.
Hi Mullai,
I am a silent follower of your cooking site.
And i love all your recipes and even tried it too. I should say its a very good cookbook for the beginners like me
Thank you dear!
I am so addicted to it. Chomp.. Chomp..Chomp
Thanks Radhi, same story here…. Sid can’t stop eating them. Potato in any form, guaranteed 100% no leftovers! lol
Thanks Sri, you made my day! I would be much delighted if you could post those tried and tested recipes with pictures on our facebook page. Thanks a bunch for your feedback!
Dear Mullai,
This is a general note in respect to all your postings.
Thank you very much for sharing all your wonderful recipes. You have really inspired me to cook and also enhanced my cooking skills. I regularly read your web. This site is my favorite recipe book. I have tried almost most of your recipe and they all turned out success.