Skip to main content

Potato 65 | Aloo 65 | Spicy and crispy potato fries


 
   Potato 65 or Aloo 65 is a veg version of the recipe Chicken 65. There are many veg versions of Chicken 65 like Paneer 65, Gobi 65 etc. etc.
      Now what is Chicken 65?  Chicken 65 is a spicy deep fried tastey dish. It is originated in Chennai, India. As claimed , it was first introduced in 1965 by the Buhari Hotel Restaurant in Chennai. Potato 65 is its veg version.
      Now why 65? Some chefs believe that 65 chillies were used in every 1 kilogram of chicken and some chefs believe that 65 different ingredients were used in making Chicken 65. Some also believe that it may be in the 65th number in the manu list that's why. Or may be because the year was 65. Whatever the reason may be it sounds good and taste superb.
       Potatoes are one of the main vegetable which is always available in every Indian kitchen.  It is one of the main ingredient of everyday Indian cooking.  Potatoes are added in every sabji or almost all the sabjis. Some Indians cannot eat  sabjis without potatoes. Potatoes are also every kid's all time favourite. There are hundreds or thousands of different dishes of potatoes.  Potato 65 is one of them. It is a great starter and kids also love them very much.
      In India potatoes are cultivated in winter season. But it is available everywhere throughout the year.
     Unlike Chicken 65 , Potato 65 is also a spicy, deep fried dish. A good starter dish. It is best  to eat them when they are hot. Once they become cool , the crispiness of the potatoes lost, will  tastes like simple potato fry.
     I use less amount of spices and less amount of chilli powder and cook it in a home style manner.

The recipe of  Potato 65 | Aloo 65

Ingredients:-

1. 3-4 potatoes
2. Oil to fry

For batter:-

1. 2 tbsp of wheat flour (maida)
2. 2 tbsp of corn flour
3. 1/2 cup curd
4. 1/2 tbsp cumin powder
5. 1/2 tbsp coriander powder
6.1/2 tbsp garam masala
7. 1/2 tbsp red chilli powder
8. 1 pinch synthetic food colour (orange/red)
9. 1 tbsp curry leaves finely chopped
9. Salt to taste

Method:-

Boil potatoes. Donot overboil. You can parboil (half boil) potatoes also. Now peel the potatoes and cut into pieces.
    Make a thick batter using all the ingredients of batter. Make sure that batter must be thicker one and not the thinner one.
   Now add the potato pieces into the batter. Dip well.
    In a pan heat oil. Fry the batter coated potatoe pieces into golden brown.
     Garnish with coriander leaves. Serve hot with pudina chutney or chilli sauce or tomato sauce.

Comments

Popular posts from this blog

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…

Instant Green Chilli Pickle in Mustard Recipe

Hey!  I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour.  This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of  green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread)  as a side dish,  but I like to have this pickle with fritters (pakoras) too. 


Instant Green Chilli Pickle in Mustard Recipe 
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…