Aloo 65 is an iconic Indian dish. It combines tender potatoes with a medley of spices, creating a delightful symphony of flavours and textures. Aloo 65 is a popular choice for parties, gatherings, or even a cosy dinner at home. Originating from South India, it has become a beloved favourite across the country and beyond.
About the Recipe:
Aloo 65 is a dish that marries the humble potato with aromatic spices and tangy yoghurt. Originating from South India, this recipe has garnered a reputation for its irresistible crunch and bold flavours. This potato medley is a simple dish that can be comforting and delicious and served as a snack or side dish. The spice levels can be adjusted according to your preference.
Why You Will Love This Recipe
Aloo 65 offers a delightful blend of textures. Crispy potatoes are coated in a tangy yoghurt marinade infused with aromatic spices. You’ll quickly fall in love with this dish’s mouthwatering flavours and satisfying crunch.
Aloo 65
Cooking Tips
- For extra crispy potatoes, ensure they are thoroughly dried after boiling before frying.
- Adjust the spice level by increasing or decreasing the red chilli powder to suit your taste.
- Use fresh yoghurt for the marinade to achieve a creamy and tangy flavour.
- Fry the potatoes in batches to prevent pan overcrowding and ensure even cooking.
- Serve Aloo 65 hot for the best flavour and texture.
Serving and Storing Suggestions
Enjoy Aloo 65 as a delicious appetizer, side dish, or snack. Serve it hot alongside your favourite chutney or dipping sauce for extra flavour. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for crispy results.
Other Similar Recipes
- Gobi 65
- Chicken 65
- Paneer 65
Aloo 65
Ingredients
- 5 potatoes
- 3 Onions
- 1 1/2 cups Fresh curds
- 1/2 tsp Aji-no-moto
- 3 Green chillies
- Salt (as required)
- 3/4 tsp Red chilli powder
- Oil (enough to deep fry)
- 2 tbsp Bengal gram flour
- 1/4 tsp Baking powder
- 1/4 tsp Garam masala powder
Instructions
- Cook potatoes in pressure cooker till one whistle sound. (Half cooked)
- Peel outer skin and dice into big cubes.
- Sprinkle little salt, baking powder and bengal gram flour to that.
- Deep fry in hot oil till light brown. Keep aside.
- Tie curds to a clean muslin cloth and hang it till water drains from that.
- Remove that curd cheese from the cloth and whip it with a spoon till it becomes soft.
- Cut onions into 1 ” long pieces.
- Slit green chillies into two lengthwise.
- Heat 2 tbsp of oil and fry chillies, onions along with aji-no-moto.
- When it turns golden brown add whipped curds to that.
- Sprinkle salt, chilli powder and garam masala powder.
- Fry in medium flame stirring constantly till oil is separated.
- Add fried potatoes with little water if necessary.
- Boil for few minutes and serve hot.
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Frequently Asked Questions:
How crispy will the potatoes be in Aloo 65?
Achieve the perfect crispiness by thoroughly drying the potatoes after boiling and frying them until golden brown and crispy.
Can I adjust the spice level in Aloo 65?
You can customize the spice level by adjusting the amount of red chilli powder to suit your preference.
How long can I store leftover Aloo 65?
Store any leftovers in an airtight container in the refrigerator for up to 2 days—Reheat in the oven or air fryer for crispy results.
5 comments
Hello Mam/Sir,
It was really soo tasty and yummy dish.But Sir/Mam i have one question is it compulsory to use “Bengal gram flour”?
You can use Corn flour also.
i like it : D
nice and good
its good and easy to prepaire