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Introduction For Crispy Aloo 65 Recipe
Potatoes are one of the most versatile ingredients found in every kitchen, and Indian cuisine takes full advantage of their adaptability. Among the many potato-based snacks, the Crispy Aloo 65 Recipe stands out for its irresistible crunch and bold flavors. This dish features potato cubes coated in a spiced batter, deep-fried to golden perfection, and served with tantalizing chutneys or sauces.
If you’re looking for a quick and delicious appetizer, side dish, or party snack, this Aloo 65 recipe is an excellent choice. Whether you’re hosting a gathering or simply craving something spicy and crispy, Aloo 65 promises to delight your taste buds.
What is Aloo 65?
Aloo 65 is a vegetarian twist on the famous Chicken 65, a spicy and crispy fried chicken dish that originated in Hyderabad, India. The origin of the number ‘65’ is debated, with some suggesting it refers to the year 1965 when the dish was first created, while others claim it represents 65 different spices used in the recipe.
Vegetarian adaptations like Gobi 65 (cauliflower), Paneer 65 (cottage cheese), and Mushroom 65 have gained popularity, and Aloo 65 is one such variation that highlights the humble potato in a spicy avatar. It’s easy to make and pairs perfectly with chutneys, sauces, or yogurt dips.
Why You’ll Love Aloo 65
- Quick and Easy: The recipe is simple to prepare and doesn’t require fancy ingredients.
- Versatile: Serve it as a snack, starter, or side dish.
- Vegetarian Delight: Perfect for vegetarians craving bold flavors.
- Customizable: You can tweak the spice levels to suit your preference.
Ingredients
- 4 to 5 medium potatoes (parboiled and cubed)
- 3 tablespoons whole wheat flour (or all-purpose flour)
- 3 tablespoons cornstarch (or rice flour)
- 1 teaspoon red chili powder (use Kashmiri chili for vibrant color)
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 2 to 3 teaspoons ginger-garlic paste
- 1 tablespoon lemon juice (or vinegar)
- 7 to 8 chopped curry leaves
- Salt to taste
- Water (as needed for batter)
- Oil (for deep or shallow frying)
- Fresh coriander leaves (for garnish)
How to Make Crispy Aloo 65
1st Step: Parboil the Potatoes
- Boil 4 to 5 medium-sized potatoes in a pressure cooker with enough water to cover them. Cook for 1 whistle on medium heat.
- Ensure the potatoes are only 20% to 30% cooked and not mushy.
- Let the pressure release naturally. Drain the potatoes and allow them to cool.
- Once cooled, peel and cut them into 1-inch cubes.
2nd Step: Prepare the Batter
- In a mixing bowl, combine the flour, cornstarch, chili powder, coriander powder, cumin powder, black pepper, garam masala, ginger-garlic paste, lemon juice, and salt.
- Gradually add water and whisk until you achieve a smooth and medium-thick batter.
- Add the potato cubes and coat them evenly in the batter.
3rd Step: Fry the Potatoes
- Heat oil in a deep pan or kadai over medium-high heat.
- Fry the coated potatoes in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy.
- Use a slotted spoon to remove the fried potatoes and drain excess oil on a paper towel.
4th Step: Garnish and Serve
- Sprinkle chopped coriander or mint leaves for added freshness.
- Serve hot with chutneys like Mint Chutney, Tomato Ketchup, or Yogurt-based dips.
Pro Tips for the Perfect Crispy Aloo 65 Recipe
- Don’t Overcook Potatoes: Keep them firm enough to hold their shape while frying.
- Consistency Matters: Ensure the batter isn’t too runny. It should coat the potatoes evenly.
- Maintain Oil Temperature: Fry in small batches to retain the oil temperature and achieve crispiness.
- Natural Color: Skip artificial coloring and use Kashmiri chili powder for a natural red hue.
- Serve Immediately: For the best crunch, enjoy the dish fresh from the pan.
Variations of Aloo 65
The beauty of this recipe is its versatility. Replace potatoes with cauliflower to make Gobi 65, or use paneer for a protein-rich snack. Other exciting options include Broccoli 65, Mushroom 65, and even Bread 65.
Pairing Suggestions
For a wholesome experience, serve Aloo 65 with:
- Mint Chutney or Coriander Chutney for freshness.
- Cucumber Raita to balance the spice.
- Sweet Mango Lassi as a cooling beverage.
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FAQs on Aloo 65 Recipe
1. What can I use instead of cornstarch?
You can substitute cornstarch with rice flour, tapioca flour, arrowroot flour, or gram flour (besan). Note that besan will create a texture similar to Aloo Pakora.
2. How do I achieve a deep red color like restaurants?
For natural color, use Kashmiri red chili powder, which has a vibrant hue without artificial additives.
3. Can I make Aloo 65 in advance?
No, Aloo 65 is best enjoyed immediately after frying. Reheat leftovers in an oven or air fryer to regain crispness.
4. Why are my potatoes turning mushy?
The potatoes might be overboiled. Parboil only up to 30% doneness to prevent them from breaking apart.
5. Which oil is best for frying?
Use oils with a high smoke point, such as sunflower, vegetable, peanut, or corn oil.
Final Thoughts
This Aloo 65 recipe is not just a snack but a flavorful experience that satisfies all your spicy cravings. With its crisp texture, aromatic spices, and endless variations, it’s sure to be a hit at parties and family gatherings. Follow the tips and tricks shared here to make the perfect Potato 65 every time.
Try this recipe today and let us know how it turned out for you! Don’t forget to share your feedback and tag us with your Aloo 65 creations.