Potato 65, or aloo 65, or urulai kizhangu 65 is a south Indian starter or snack of deep-fried battered potato cubes (or whole small potatoes as we prefer) marinated in a yogurt-based sauce seasoned with a mélange of spices and tempered to perfection.
Learn how to make restaurant style Aloo 65 recipe at home with our step by step potato 65 recipe video. Find all ingredients & cooking method for the best Potato 65 recipe below.
Our potato 65 recipe results in a hot and spicy vegetarian snack of crispy, crunchy potatoes with delicious flavours and spicing and an alluring bright red colour imparted by red chillies.
This delightful starter, appetizer, or snack is widely popular across India, and is a welcome change from the usual potato / aloo pakora.
Potato 65 is a wonderful evening snack with a cup of tea or coffee or a drink, and makes a lip-smacking party appetizer, being a guaranteed crowd-pleaser.
This easy Potato 65 recipe is a vegetarian dish, a reworking of the classic chicken 65, allowing vegetarians to enjoy the deliciousness of chicken 65 in a vegetarian avatar.
The immensely popular chicken 65 has inspired many vegetarian versions like bread 65, broccoli 65, gobi / cauliflower 65, jackfruit 65, mushroom 65, paneer 65, potato 65, soya chunks 65, sweet potato 65, and soya chunks 65. Of these, the gobi 65 and aloo 65 recipes are the most popular.
The origin of chicken 65’s unusual name is not clear. Some believe it was the 65th item listed on the menu of a restaurant in Hyderabad or that of an army canteen in Madras (now Chennai). Some say the dish was invented by A. M. Buhari, the owner of the Buhari hotel or restaurant in Madras, in 1965, and hence was named after the year of its introduction.
Our easy potato 65 recipe shows you how to make aloo 65 in quick and simple steps using easily available ingredients in your kitchen. If you have parboiled potatoes on hand, you can whip up the dish in less than half an hour.
These easy potato snacks are a snap to make. For best results, make sure not to overboil the potatoes. Overcooked potatoes will crumble and will not be able to hold their shape when deep fried.
Let the potatoes cool completely. To hasten the process of cooling, you could place the potatoes in the refrigerator for 2–3 hours before cooking. This will also produce crispier potatoes.
Use a fork or toothpick to pierce fine holes all over the boiled and peeled potatoes. This will help in getting the flavor to impregnate the potatoes and the batter to adhere to the potatoes while frying. This is an important tip for the best potato 65 recipe.
The batter consistency in the potato 65 recipe should be semi-thick, not too thick nor too thin, and free of lumps. It should coat the potatoes properly, without falling off. You want the batter to adhere to the potatoes when deep frying the pieces. You could allow the battered potatoes to rest for up to 30 minutes
.
Fry the battered potatoes on medium heat to ensure that they are cooked evenly. When frying, make sure not to crowd the pan with potatoes to prevent them from sticking to each another. If the pieces adhere to each other, separate them with the cooking spoon or ladle. Fry until golden brown on all sides and very crispy.
Potato 65 is best enjoyed straight out of the pan when it is sizzling hot, crunchy, and super crispy. Once it cools, it loses one of its most alluring qualities—crispiness. Potato 65, unlike other potato snacks recipes like aloo chat, is less appetizing when it is cold.
Temper potato 65 with fried curry leaves, garlic, and slit green chillies.
Make this easy potato 65 recipe and serve as a snack or starter with evening drinks.
You can also serve it as a side dish as part of a larger meal. Pair it with hot rice, curd rice, sambar rice, and rasam.
You may also like our:
Khaman Dhokla
Konkani Masala Potatoes
Paneer Tikka
Chicken 65
Indori Poha
Fish Amritsari
Kerala Chicken Fry
Veg Spring Rolls
Galouti Kebab
Patra
Or see all our Potato Recipes right here!
Serves: 8 as a snack
Prep Time: 30 minutes
Cook Time: 20 minutes