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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.

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