Aloo 65 is an easy snack item to make when you have boiled potatoes in hand. Deep fried snacks are quite addictive and this is no exception. They make a great snack or starter, for adults and children alike.
Potato 65 / Deep Fried Potato / Crispy Snack / Aloo 65 / Urulai Kizhangu 65 / How to make Aloo 65? / Potato fritters
|Potato||30 cubes (about 3 medium size )|
|Salt||1/2 teaspoon ( for boiling potatoes)|
|Red Chili powder||1 teaspoon|
|Coriander powder||2 teaspoon|
|Garam Masala powder||1/4 teaspoon|
|Turmeric powder||1/4 teaspoon|
|Ginger Garlic paste||1 teaspoon|
|Fennel seeds ( crushed)||1 teaspoon|
|Maida / All-purpose||2 Tablespoons|
|Corn Starch/flour||2 Tablespoon|
|Water||1- 2 tablespoon (just to sprinkle)|
|Orange food color||1 pinch|
|Curry leaves||10 count -for decoration|
|Oil||3 cups for deep frying|
Place the potatoes in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Add 1/2 teaspoon salt to the water.
Turn the burner on high and bring water to boiling. Reduce heat to medium low. Cook the potatoes in gently boiling water until tender. (about 5-6 minutes over medium flame ) Once done, drain the potatoes in a colander. Let them cool completely, if time permits refrigerate for 30 minutes to make them slightly firm.
In a bowl combine red chili powder, coriander powder, turmeric powder, ginger garlic paste, yogurt, fennel seeds powder, maida, corn starch, water, food color salt and water. Mix to make a thick paste.
Add the cooled potato cubes to this masala mix and coat well on all sides.
Heat oil in a kadai and once the oil reaches the right temperature start deep frying the potatoes in batches.
Deep fry till they turn crispy and golden. Drain excess oil in a paper towel and it’s ready to serve.
Serve hot with onion rings and lemon wedges on the side.
Yield- 30 small cubes (serves 5 -6 )
Serve them hot, straight from the kadai as the outer covering tens to turn soft after some time and loose its crispiness.