Potato 65, also known as aloo 65 or urulai kizhangu 65, is a South Indian appetiser or snack consisting of deep-fried battered potato cubes marinated in a yoghurt-based sauce seasoned with a blend of spices and tempered to perfection.
Below you’ll find all of the ingredients and instructions for making the greatest Potato 65 dish.
500-gram potatoes, small, whole, with skin on, boiled till tender for 30 minutes, then peeled
Marinade:
1/2 teaspoon turmeric powder (Haldi)
1/2 teaspoon black pepper powder
1 tablespoon red chilli powder
1 teaspoon salt, or to taste
1 tablespoon ginger paste
1 tablespoon garlic paste
60 ml yoghurt, (about ¼ cup)
1 tablespoon lime juice
1 tablespoon rice flour
3 tablespoon corn flour
oil, to deep fry
2 teaspoon oil
2 green chillies, fresh, deseeded and sliced in half lengthwise
1 teaspoon garlic, finely chopped
20 curry leaves
1. Gently puncture fine holes all over the boiled and peeled potatoes with a fork. Set aside.
2. To make the marinade, combine all of the ingredients in a medium non-reactive bowl: turmeric powder, black pepper powder, red chilli powder, salt, ginger paste, garlic paste, yoghurt, and lime juice. Toss in the reserved potatoes and coat thoroughly with the marinade. Cover and set aside for 2 hours to marinate.
3. Toss in the rice flour and cornflour after 2 hours, and stir thoroughly with a spoon to incorporate into the marinated potato.
4. In a heavy kadhai or wok, heat the oil for deep frying. Once the oil is hot, carefully cook the potatoes in tiny batches, without crowding the pan, for 3 to 4 minutes, or until golden brown all over. Remove crispy potatoes from oil with a slotted spoon and set them on kitchen paper towels to absorb excess oil. Continue with the remaining potatoes.
5. Heat 2 tablespoons of oil in a kadhai or wok to temper the potatoes. Toss in the green chillies, garlic, and curry leaves, being careful not to splatter the oil. The trick with fried potatoes is to give everything a good stir. Toss thoroughly to coat and incorporate the tempering, as well as to heat through.
6. Remove potato 65 from the heat and place it in a serving bowl or plate to serve right away.
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