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.
Watch how to make Aloo 65 Recipe
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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
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
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.
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.
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.
Toss fried potato cubes and coriander until well coated with the sauce.
Enjoy delicious potato starters potato 65 on its own or pair it with rice.
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:
📖 Recipe Card
1 cup = 250ml ; 1 tablespoon = 15ml
For battered potato
- 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.....
MORE RESTAURANT STYLE RECIPES:
KEEP IN TOUCH
Do let me know if you make this delicious south Indian snack Aloo 65. I love to get feedback from readers.