About Aloo 65
This potato snack has a very unique name. What does the number in Aloo 65 even mean? There are claims that this unique name originated first at a restaurant in Hyderabad in the South India. This particular restaurant had the spiced fried chicken as the 65th item on its menu. There are also claims that the first original recipe was made with 65 kinds of spices, and it is also claimed that the snack was invented in 1965. No matter what theory you ascribe to, Chicken 65 and all of its vegetarian variants like this Potato 65, Gobi 65, Paneer 65 and Mushroom 65 are simply delicious. And not to forget, easy to make. It’s just one of those dishes that’s most aptly fit for this phrase ‘all good things are fried!’ Other than the Aloo 65 recipe, other variations like Broccoli 65, Jackfruit 65 and even Bread 65 are possible to make. You only have to replace the main ingredient and keep the remaining same for a crackling, satisfying dish. As with many other potato dishes, this Aloo 65 is a great snack that can be accompanied with sauces and chutneys like Mint Chutney, Cilantro Chutney and Tomato Ketchup. Or just serve it with whichever sauce you prefer. A thing to note: To enjoy this Aloo 65 the best way, have it hot, immediately served from the pan it is cooked in. Or else the potatoes will limp and lose the crispness as they cool. As is right for all things fried! Wanting to make the Aloo 65 recipe for your kids? Serve it to them with a side of a cooling curd or yogurt-based dip like Cucumber Raita. You can even serve Potato 65 with a dairy-based beverage like sweet Mango Lassi to reduce the sting of the capsaicin.
How to make Aloo 65
Parboil Potatoes
- First, parboil 4 to 5 medium size potatoes in a 2 liter pressure cooker. Cook the potatoes with water just about covering them, for 1 whistle on medium heat. The potatoes should be about 20% to 30% cooked. They should not get mashed when you chop them. They should hold the shape so that after coating them with the batter, they can be fried easily. Let the pressure settle naturally in the cooker. Then, open the lid. Note: You can opt to parboil the potatoes in an Instant Pot or on the stovetop in a pan. Remember they should be just about 20% to 30% cooked.
- Now, drain the parboiled potatoes. Let them cool.
- When they become warm or cool, peel and dice them to 1 inch cubes. Keep aside.
Make batter
- Take all the ingredients for the Aloo 65 except for the potatoes, coriander leaves and oil in a bowl. In the below photo, I have added the following ingredients to the bowl:
3 tablespoons whole wheat flour (can substitute all-purpose flour)3 tablespoons cornstarch (can substitute rice flour, arrowroot flour, or tapioca flour)7 to 8 chopped curry leaves1 teaspoon red chili powder (try Kashmiri chili powder, cayenne, sweet or hot paprika)½ teaspoon coriander powder½ teaspoon cumin powder½ teaspoon black pepper powder½ teaspoon garam masala powder2 to 3 teaspoons ginger-garlic paste or crushed ginger-garlic1 tablespoon lemon juice (or white vinegar)salt as required
- Now, add water as required to make a smooth, thick to medium-thick batter without lumps. Ensure that the batter isn’t too thin, so that the batter coats the potato cubes well.
- Now, add the diced potatoes to the batter and coat them well with the batter.
Make Aloo 65
- Heat oil in a kadai (wok) or pan over medium-high heat. When the oil becomes hot, shallow or deep fry each coated potato till golden brown and crisp. Turn them with a slotted spoon as needed for even frying. Tip: Don’t overcrowd the kadai with the potato cubes. If you add too many at once, the oil temperature will drop too quickly and you’ll end up with soggy (not crisp) potatoes.
- Once golden brown and fork tender, remove the fried potato cubes using a slotted spoon, taking as little oil as possible. Drain them on a paper towel lined plate to absorb any extra oil.
- Garnish Aloo 65 with chopped coriander leaves or mint leaves and serve hot with a dipping sauce of your choice.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Fries Recipe (Crispy & Perfect) Potato Wedges Recipe – Fried & Baked Tandoori Aloo | Aloo Tikka Garlic Mashed Potatoes Recipe This Aloo 65 post from the archives first published in October 2012 has been republished and updated on 26 June 2022.
title: “Aloo 65 Potato 65 " ShowToc: true date: “2024-10-17” author: “Richard Smith”
About Aloo 65
This potato snack has a very unique name. What does the number in Aloo 65 even mean? There are claims that this unique name originated first at a restaurant in Hyderabad in the South India. This particular restaurant had the spiced fried chicken as the 65th item on its menu. There are also claims that the first original recipe was made with 65 kinds of spices, and it is also claimed that the snack was invented in 1965. No matter what theory you ascribe to, Chicken 65 and all of its vegetarian variants like this Potato 65, Gobi 65, Paneer 65 and Mushroom 65 are simply delicious. And not to forget, easy to make. It’s just one of those dishes that’s most aptly fit for this phrase ‘all good things are fried!’ Other than the Aloo 65 recipe, other variations like Broccoli 65, Jackfruit 65 and even Bread 65 are possible to make. You only have to replace the main ingredient and keep the remaining same for a crackling, satisfying dish. As with many other potato dishes, this Aloo 65 is a great snack that can be accompanied with sauces and chutneys like Mint Chutney, Cilantro Chutney and Tomato Ketchup. Or just serve it with whichever sauce you prefer. A thing to note: To enjoy this Aloo 65 the best way, have it hot, immediately served from the pan it is cooked in. Or else the potatoes will limp and lose the crispness as they cool. As is right for all things fried! Wanting to make the Aloo 65 recipe for your kids? Serve it to them with a side of a cooling curd or yogurt-based dip like Cucumber Raita. You can even serve Potato 65 with a dairy-based beverage like sweet Mango Lassi to reduce the sting of the capsaicin.
How to make Aloo 65
Parboil Potatoes
- First, parboil 4 to 5 medium size potatoes in a 2 liter pressure cooker. Cook the potatoes with water just about covering them, for 1 whistle on medium heat. The potatoes should be about 20% to 30% cooked. They should not get mashed when you chop them. They should hold the shape so that after coating them with the batter, they can be fried easily. Let the pressure settle naturally in the cooker. Then, open the lid. Note: You can opt to parboil the potatoes in an Instant Pot or on the stovetop in a pan. Remember they should be just about 20% to 30% cooked.
- Now, drain the parboiled potatoes. Let them cool.
- When they become warm or cool, peel and dice them to 1 inch cubes. Keep aside.
Make batter
- Take all the ingredients for the Aloo 65 except for the potatoes, coriander leaves and oil in a bowl. In the below photo, I have added the following ingredients to the bowl:
3 tablespoons whole wheat flour (can substitute all-purpose flour)3 tablespoons cornstarch (can substitute rice flour, arrowroot flour, or tapioca flour)7 to 8 chopped curry leaves1 teaspoon red chili powder (try Kashmiri chili powder, cayenne, sweet or hot paprika)½ teaspoon coriander powder½ teaspoon cumin powder½ teaspoon black pepper powder½ teaspoon garam masala powder2 to 3 teaspoons ginger-garlic paste or crushed ginger-garlic1 tablespoon lemon juice (or white vinegar)salt as required
- Now, add water as required to make a smooth, thick to medium-thick batter without lumps. Ensure that the batter isn’t too thin, so that the batter coats the potato cubes well.
- Now, add the diced potatoes to the batter and coat them well with the batter.
Make Aloo 65
- Heat oil in a kadai (wok) or pan over medium-high heat. When the oil becomes hot, shallow or deep fry each coated potato till golden brown and crisp. Turn them with a slotted spoon as needed for even frying. Tip: Don’t overcrowd the kadai with the potato cubes. If you add too many at once, the oil temperature will drop too quickly and you’ll end up with soggy (not crisp) potatoes.
- Once golden brown and fork tender, remove the fried potato cubes using a slotted spoon, taking as little oil as possible. Drain them on a paper towel lined plate to absorb any extra oil.
- Garnish Aloo 65 with chopped coriander leaves or mint leaves and serve hot with a dipping sauce of your choice.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Fries Recipe (Crispy & Perfect) Potato Wedges Recipe – Fried & Baked Tandoori Aloo | Aloo Tikka Garlic Mashed Potatoes Recipe This Aloo 65 post from the archives first published in October 2012 has been republished and updated on 26 June 2022.
