Aloo 65 | Potato 65
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4.9
30 reviews
Excellent
Aloo 65 | Potato 65
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Potato 65 is a crispy and spicy potato snack where parboiled, cubed potatoes are doused in a spicy batter and fried until golden. Perfect as a snack or side dish with fresh coriander chutney or tomato ketchup.
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Ingredients
For Cooking Potatoes
- 4 to 5 potatoes - medium-sized
- water as required, for pressure cooking
For Batter
- 3 tablespoons whole wheat flour or you can use all-purpose flour
- 3 tablespoons corn starch - known as corn flour in India
- 7 to 8 curry leaves - chopped
- 1 teaspoon red chili powder or cayenne pepper or paprika
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin), optional
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala
- 2 to 3 teaspoons ginger garlic paste or crushed ginger-garlic
- 1 tablespoon lemon juice
- salt as required
- water as required to make thick or medium-thick batter
More Ingredients
- oil as required for deep frying or shallow frying
- 1 to 2 tablespoons chopped coriander leaves or chopped mint leaves for garnish
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Instructions
- Parboil the potatoes in a 2 litre pressure cooker for about 1 whistle on medium heat. Add water enough to cover the potatoes in the cooker.
- The potatoes should be about 20% to 30% cooked. Let the pressure fall naturally in the cooker and then only open the cooker.
- Drain the water and set the potatoes aside to cool. When they become warm, peel and chop the parboiled potatoes in 1 inch cubes.
- In a bowl, make a thick to medium-thick batter with all the ingredients listed under the heading "For Batter" above. The batter should be without any lumps and should not be thin.
- Add the diced boiled potatoes to the batter and coat them evenly with the batter
- In a kadai or pan heat the oil. When the oil becomes hot then take each batter coated potato and shallow fry or deep fry till golden brown and crisp.
- Turn them as needed for even frying.
- Once done then remove with a slotted spoon draining as much oil as possible. Then drain them on kitchen paper towel so that the extra oil is abosbed.
- Serve aloo 65 hot garnished with coriander or mint leaves or both along with some green chutney or tomato sauce.
Notes
- I have not used red color as I avoid any artificial colors in the food I make at home. To get a deeper red color I suggest adding kashmiri red chili powder.
- Don't make a thin batter as we want the potatoes to be coated well with the batter.
- Don't cook the potatoes. They should just be parboiled. Just about 20% to 30% cooked so that they peel of easily and when dicing they don't get mashed up or crumble.
- The recipe can be doubled or tripled.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
63g
(21%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
418mg
(17%)
Potassium
1251mg
(36%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
309IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
30mg
Vitamin B6
1mg
Vitamin C
105mg
(117%)
Vitamin E
4mg
Vitamin K
8µg
Calcium
54mg
(5%)
Vitamin B9 (Folate)
324µg
Iron
3mg
(17%)
Magnesium
79mg
Phosphorus
193mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 418mg | 17% |
| Potassium | 1251mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 309IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 30mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 105mg | 117% |
| Vitamin E | 4mg | |
| Vitamin K | 8µg | |
| Calcium | 54mg | 5% |
| Vitamin B9 (Folate) | 324µg | |
| Iron | 3mg | 17% |
| Magnesium | 79mg | 20% |
| Phosphorus | 193mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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