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Aloo 65 | Potato 65

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 3
Calories: 366 kcal
Course: Side Dish
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. 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.
  2. The potatoes should be about 20% to 30% cooked. Let the pressure fall naturally in the cooker and then only open the cooker.
  3. Drain the water and set the potatoes aside to cool. When they become warm, peel and chop the parboiled potatoes in 1 inch cubes.
  4. 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.
  5. Add the diced boiled potatoes to the batter and coat them evenly with the batter
  6. 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.
  7. Turn them as needed for even frying.
  8. 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.
  9. 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

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

% 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.