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    Home » Recipes » Appetisers

    Aloo 65 ( South Indian Snack Potato 65 + Video)

    Published: Aug 9, 2018 · Modified: Apr 18, 2020 by Geetha Priyanka · 26 Comments

    Scroll to Recipe Scroll to Video Print Recipe

    Potato 65 is a south Indian spicy starter, prepared with deep-fried battered potato cubes flavoured with red chillies, curry leaves and tossed in yogurt-based sauce. One of the popular potato starters also called aloo 65 is a perfect crowd-pleasing appetiser that makes a great addition to any party menu.

    As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

    This scrumptious dish is usually served as a starter but it goes well as a side dish with chapati and mildly flavoured rice. The simple and appetising south Indian snack aloo 65 makes a perfect party dish and to take for potlucks or game day events. Next time you plan a family gathering or any feast serve this south Indian snack to your guest and see how it disappears in a flash! This yogurt-based Indian potato snacks recipe is one of the of Indian restaurant starters that I've recreated at home successfully with exact flavours and aroma.

    Story behind the name 65

    This is an adapted recipe of chicken 65 for vegetarians. Funny name, great taste Chicken 65 has an interesting history of its origin,  some say the dish has derived its name from being item number 65 on the menu of an army canteen in Chennai. Some claim the dish was introduced by Buhari hotel in 1965, so named after the year of introduction. Regardless of the history chicken 65 became very popular along with Potato 65, Gobi 65, Paneer 65. Although there are many variations of aloo 65 recipe, I have shared the Indian restaurant style recipe aloo 65 here.

    How to serve potato 65?

    Serve it as an appetiser/starter.

    For kids, serve it with a glass of mango lassi to compensate the spiciness of potato 65. It pairs well with chapati and naan as it has a little bit of sauce.

    This potato starter goes well with mildly flavoured rice such as Jeera Rice, Coconut rice.

    Watch how to make Aloo 65 Recipe

    If you enjoy watching my videos, please subscribe to my Youtube Channel and click the bell icon, so you’ll be the first to know when I post a new video. THANK YOU for subscribing!

    Ingredients

    For Battered Potato

    Potato: 1 cup, peeled and cut into cubes

    Corn flour: 2 tbsp

    Plain flour: ⅓ cup

    Kashmiri red chilli powder: ¼ tsp

    Oil: for deep frying

    Water: ⅓ cup (you may need little less or more based on the quality of flour)

    Salt: as required

    For seasoning

    Oil: 2 tbsp

    Cumin seeds: 1 tsp

    Garlic: 1 tsp, finely chopped

    Red chillies: 2, broken

    Kashmiri red chilli powder: ½ tsp

    Curry Leaves: few

    Yogurt: 2 tbsp

    Coriander: handful, chopped

    Salt: as required

    Method

    In a wide bowl add cornflour, plain flour, salt, Kashmiri chilli powder.

    Combine water and whisk well until you get a smooth and lump-free batter.

    Add potato cubes and coat with the batter.

    process of making a batter with flours and chilli powder in a black bowl.

    Heat oil in deep kadai, fry battered potato cubes until crisp and light golden colour.

    Remove the fried potatoes and drain over a kitchen towel.

    process of deep frying battered potatoes in oil.

    To make a yogurt-based sauce, heat oil in a pan and saute cumin, red chillies, curry leaves, garlic.

    Reduce the heat to the lowest setting, add yogurt, chilli powder and stir until well combined.

    process of making a yogurt based sauce for potato 65.

    Toss fried potato cubes and coriander until well coated with the sauce.

    final process of making potato 65.

    Enjoy delicious potato starters potato 65 on its own or pair it with rice.

    Notes

    Kashmiri red chilli powder gives a nice and bright colour to the dish. It is not necessary to use artificial colouring agent. Adjust red chillies and chilli powder as per your preferred spice levels. I have used only kashmiri chilli powder that is not so HOT but imparts vibrant colour and the spice levels of this dish is absolutely perfect for my family. If you prefer your dish to be little spicy, add little hot variety chilli powder or a couple of chopped green chillies.

    Allow cumin to crackle before you add the rest of the ingredients.

    Based on the quality of the flour, you may need little less or more water than mentioned here. Add little water at a time and work through to make a smooth batter. Ensure the batter is neither too runny nor too thick.

    Reduce the heat to the lowest setting, add yogurt and mix well quickly to prevent curdling. Alternatively, take the pan off the heat, add yogurt, mix well and then put the pan back on the burner and continue to cook on low heat.

    From the past few weeks curry leaves are not at all available in stores so I had to use frozen ones that I stored long back. I would recommend fresh leaves as it imparts the lovely flavour and aroma.

    Add finely chopped onions in seasoning for added flavour (I just forgot to add in the video!).

    More snacks recipes:

    Bread Vada

    Masala Corn

    Honey Garlic Cauliflower

    Peanut Chaat

    Curry Puffs

    Chickpea Veggie Patties

    Potato 65

    Potato 65 is a spicy, deep-fried battered potato cubes flavoured with red chilies, curry leaves and tossed in yogurt-based sauce.
    5 from 8 votes
    Print Pin Share by Text Share by Email Rate
    Course: Appetizer
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 3
    Calories: 273kcal
    Author: Geetha

    Video

    Ingredients

    1 cup = 250ml ; 1 tablespoon = 15ml

      For battered potato

      • 1 cup Potato peeled, cut into cubes
      • 2 tablespoon Corn Flour
      • ⅓ cup Plain Flour
      • ¼ tsp Kashmiri red chilli powder
      • Oil for deep frying
      • As required Salt
      • ⅓ cup Water adjust as required

      For seasoning

      • 2 tablespoon Oil
      • 1 teaspoon Cumin Seeds
      • 1 teaspoon Garlic finely chopped
      • 2 Red Chillies broken
      • ½ teaspoon Kashmiri red chilli powder
      • Few Curry Leaves
      • 2 tablespoon Yogurt
      • handful Coriander chopped
      • As required Salt

      Instructions

      • Before you get started, scroll up a little and watch a quick recipe video.
      • Check the notes and tips at the bottom of the recipe for extra info and help.
      • In a bowl add cornflour, plain flour, salt, kashmiri chilli powder, water and mix well to make a medium thick batter. 
      • Heat oil in a pan, once ol is hot dip potatoes in batter and deep fry.
      • Stir occasionally and turn once or twice for even browning.
      • Fry until battered potatoes turn crisp, drain over kitchen towel.
      • For seasoning, in a second pan heat 2 tablespoon of oil on medium flame, once hot add cumin seeds and allow it to crackle.
      • Now add red chillies followed by curry leaves, garlic. Sauté for a minute or until red chillies release a strong aroma.
      • Reduce the flame to low setting, add yoghurt, kashmiri red chilli powder mix well  and cook for couple of minutes or until all the spices blends with yogurt.
      • Now add salt, fried potatoes toss well until potatoes are well coated with yogurt based sauce.
      • Finally add coriander, toss it and turn off the flame.
      • Hot, spicy and delicious Potato 65 is ready to relish.....

      Notes

      Kashmiri red chilli powder gives a nice and bright colour to the dish. It is not necessary to use artificial colouring agent. Adjust red chillies and chilli powder as per your preferred spice levels. I have used only kashmiri chilli powder that is not so HOT but imparts vibrant colour and the spice levels of this dish is absolutely perfect for my family. If you prefer your dish to be little spicy, add little hot variety chilli powder or couple of chopped green chillies.
      Adjust red chillies and chilli powder as per your preferred spice levels.
      Allow cumin to crackle before adding rest of the ingredients.
      From the past few weeks curry leaves are not at all available in stores so I had to use frozen ones that I stored long back. I would recommend fresh leaves as it imparts the lovely flavour and aroma. 
      Add finely chopped onions in seasoning for added flavour (I  just forgot to add in the video).
      ** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

      Nutrition

      Calories: 273kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 29mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg
      Tried this recipe?Leave your feedback and RATE THE RECIPE!
      Enjoy recipe video?Check out my YouTube channel FLAVOURS TREAT for more videos!
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      MORE RESTAURANT STYLE RECIPES:

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      KEEP IN TOUCH

      Do let me know if you make this delicious south Indian snack Aloo 65. I love to get feedback from readers.

      You can stay up to date by following on Facebook,  Pinterest, Instagram or subscribe to my Youtube channel.

      More Appetisers

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      1. Helan

        April 20, 2021 at 8:38 am

        5 stars
        Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

        Reply
        • Geetha Priyanka

          April 21, 2021 at 4:19 pm

          I'm so glad you and your family loved this recipe. I hope your friends like it too 🙂

          Reply
      2. themadscientistskitchen

        August 24, 2018 at 4:14 pm

        5 stars
        I love the presentation and am quite curious about the way you have shaped the carrots. As for the potato 65 thanks for demystifying the dish. I love it but never bothered to find out the making.

        Reply
        • geethapriyanka

          August 27, 2018 at 11:29 pm

          Thank you Archana. I have used vegetable curler to shape the carrot.

          Reply
      3. Jagruti Dhanecha

        August 20, 2018 at 8:42 pm

        I have heard about this dish but have never tried it, It looks so delicious, I am sure guest and kids would be so delighted to see this on their plate.

        Reply
        • geethapriyanka

          August 21, 2018 at 12:01 am

          I hope you do try and enjoy this dish Jagruthi.

          Reply
      4. Renu

        August 20, 2018 at 3:14 pm

        5 stars
        This looks yum...such a tempting colour

        Reply
      5. Nandita

        August 20, 2018 at 11:35 am

        5 stars
        Potato 65 sounds delicious and looks all the more appetising. Great option for vegetarians.

        Reply
        • geethapriyanka

          August 27, 2018 at 11:24 pm

          True Nanditha.

          Reply
      6. Poonam Bachhav

        August 20, 2018 at 9:00 am

        This sounds so delicious. ! Perfect vegetarian party starter..my son would love this for sure. Thanks for the share.

        Reply
        • geethapriyanka

          August 20, 2018 at 3:44 pm

          Thanks Poonam. Kids for sure enjoy this dish.

          Reply
      7. Jayashree

        August 20, 2018 at 7:14 am

        This is all time favourite with kids and adults alike. I had made it long time back, now you reminded me again.

        Reply
        • geethapriyanka

          August 20, 2018 at 3:45 pm

          I hope you try this recipe and let me know your feedback.

          Reply
      8. Malini

        August 17, 2018 at 5:52 pm

        Wow. Interesting starter for vegetarians. Looks so colorful and inviting. I used to marinate the vegetable in yogurt before frying. Your recipe is slightly different. Next time will give a try this way.

        Reply
        • geethapriyanka

          August 17, 2018 at 5:59 pm

          Thanks Malini. I would love to know how it turned out.

          Reply
      9. Priya Suresh

        August 17, 2018 at 5:32 pm

        I dont mind to finish that plate of alluring potato 65, my mouth is just watering here. We just love potatoes in any form, am sure my kids will go crazy if i prepare this ultimate dish.

        Reply
        • geethapriyanka

          August 17, 2018 at 6:01 pm

          Yes Priya kids will definitely like this dish. My daughter like to have it with chapathi or paratha.

          Reply
      10. Geetanjali Tung

        August 17, 2018 at 12:04 pm

        Sounds delicious!! Perfect vegetarian appetizer 🙂 Thanks for sharing!!!

        Reply
        • geethapriyanka

          August 27, 2018 at 11:19 pm

          I hope you do try and let me know how it turned out Geethanjali.

          Reply
      11. Anshu

        August 17, 2018 at 7:31 am

        Yummy.... these potatoes look so crisp and flavorful

        Reply
        • geethapriyanka

          August 27, 2018 at 11:21 pm

          I hope you do try and let me know how it turned out Anshu.

          Reply
      12. Freda @ Aromatic essence

        August 17, 2018 at 6:37 am

        5 stars
        Love the vegetarian version of chicken 65, looks very tasty 🙂

        Reply
        • geethapriyanka

          August 18, 2018 at 8:56 pm

          Thank you Freda.

          Reply
      13. Shobha Keshwani

        August 17, 2018 at 5:07 am

        This is my favourite dish as it is spicy.. I made gobhi 65 few days back.

        Reply
        • geethapriyanka

          August 17, 2018 at 11:09 am

          Glad to know Shobha.

          Reply

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