Dry Aloo 65 | Potato 65 | Indo-Chinese Recipes

Dry Aloo 65 | Potato 65 | Indo-Chinese Recipes

Dry Aloo Potato 65 Recipe
Aloo (potato 65) or also known as Chilli Potato is another Indo-Chinese specialty popular in North India whatever I have seen.  Boiled potato mix with spices, flour and deep fried to perfection, a delight to have as a snack or starter.  Though for me I prefer Gobi 65 over aloo 65 cause there are other things I like to do with potato like tikki than making aloo 65, nevertheless I made these beauties some time back and took pictures in real hurry before it start to disappear.   Aloo 65 is a very simple and easy snack and if you have boiled potato in hand then it can be done in jiffy, a good change from usual pakodas.
 Recipe is similar to Gobi 65 but it taste crispy outside and soft inside due to potato, have it hot then it's taste better otherwise the crispiness is lost once they become old.  But then these beauties disappear so fast that we don't have to worry about serving hot ;).  During these school holiday if you endup thinking what to cook different everyday for your kids then it's one of your best choice.  A cup of tea/coffee or even a juice on side and that's becomes your perfect evening snack on a relaxed weekend or please your kids, family, friends.

Aloo (Potato) 65 Recipe

Category: Starter/Snacks
Cuisine: Indo-Chinese
Prep Time: 20 minutes
Cook time: 1 hour
Total time: 35 Minutes
Serves: 3-4

Potato - 4-5 (medium size)
Maida/All Purpose Flour - 3 tbsp
Corn Flour - 1/4 Cup
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Coriander Seeds Powder - 1/2 tsp [optional]
Garam Masala Powder - 1/2 tsp
Chat Masala Powder - 1/2 tsp
Freshly Crushed Peppercorns - 1/4 tsp
Ginger-Garlic Paste - 1 tsp
Dark Soya Sauce - 1/2 tsp [optional]
Lemon Juice - 1 tbsp or Vinegar - 1 tsp
Orange Food Color - A Pinch [optional]
Salt - To Taste
Water - As Required to make batter
Oil - To Deep Fry
Cilantro or Mint Leaves - Few for garnishing


1. Boil potatoes in a pressure cooker for 2 whistles or boil in open pan, peel and dice potatoes.
2. In a large bowl add maida, corn flour, cumin powder, red chilli powder, coriander powder, garam masala, chaat masala, pepper powder, ginger-garlic paste, salt.  Add water and mix well without forming lumps to make batter (more of pakoda consistency).

3.  Add lemon juice and soya sauce, orange color and mix well.

4. Add potato pieces and mix well to coat all sides of potato with batter (adjust salt, spice if required).  Meanwhile heat oil for deep frying.

5. Drop potato pieces make sure not to over crowded to avoid it's getting stick with one another and fry until golden brown all sides, each batch takes 3-4 minutes to fry.

~ If pieces gets stuck with each other, separate it while frying with your ladle.

6. Drain in kitchen tissue, garnish with mint or cilantro (coriander) leaves and serve.

Serve hot with ketchup or sauce and relish.  Who want to join me??

Note ~
  • Don't over boil potato, they should be crumble or mashed.
  • Batter should be thick, if you think it's not coating potato then add 1 tbsp of maida or cornflour.
  • Use of food color is optional you can skip that totally.
  • You can also deep fry curry leaves and use for garnishing than mint or coriander leaves for more South Indian style of Aloo 65. 
Have a nice day.
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