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 any occasion.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Appetizer, Snack, starter
Cuisine: Indian, northindian
Keyword: aloo, aloo65, potato
Servings: 8people
Author: Mullai Madavan
Ingredients
Ingredients - for boiling
3eachPotato (large)about 30- 35 cubes
1/2teaspoonSalt
5cupsWaterapprox
Ingredients - for masala & frying
1teaspoonRed Chilli powder
2teaspoonCoriander power
1/4teaspoonTurmeric powder
1/4teaspoonGaram masala powder
1teaspoonGinger Garlic paste
1teaspoonFennel seedscrushed
1/2teaspoonYogurt
1/2teaspoonSalt
2tablespoonsMaida / all purpose
2tablespoonsCorn starch
1pinchOrange food color
1 to 2tablespoonsWatersprinkle enough to make a thick paste
10eachCurry leaves
3cupsOilfor deep frying
Instructions
Place the potatoes in a large saucepan or pot. Add enough cold water to cover the top 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.