Potato 65 | Restaurant style 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.

This is an adapted recipe of chicken 65 for vegetarians. It is usually served as starter, some people prefer to have it as side dish along with roti or chapathi. There are many variations to this recipe. Here I have shared the Indian restaurant style recipe. This dish look alluring for its vibrant and radiating colour where red colour is used in seasoning. I have used kashmiri red chilli powder to get the bright and vibrant colour.

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 at southern part of India. 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.

Here is the Potato 65 recipe with step by step photos and video.

Ingredients:

For Battered Potato

Potato: 1 cup, peeled and cut into cubes

Corn flour: 1/3 cup

Plain flour: 2 tbsp

Kashmiri red chilli powder: 1/4 tsp

Oil: for deep frying

Water: 1/3 cup

Salt: as required

For Frying

Oil: 2 tbsp

Cumin seeds: 1 tsp

Garlic: 1 tsp, finely chopped

Red chillies: 2, broken

Kashmiri red chilli powder: 1/2 tsp

Curry Leaves: few

Yogurt: 2 tbsp

Coriander: 1 tbsp, chopped

Salt: as required

Instructions:

• In a wide bowl add corn flour, plain flour, salt, kashmiri chilli powder.
• 
• Now add water and mix well to form a lump free medium thick batter.
• 
• Heat oil in a pan, once 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 tbsp 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 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…..
• 

  • Recipe Notes

  • Kashmiri red chilli powder gives 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.Allow cumin to crackle before adding rest of the ingredients.Add finely chopped onions in seasoning for added flavour (I  just forgot to add in the video).
  • If you like this spicy and tasty appetiser, you might also like appetiser recipes Pineapple Stuffed Paneer Tikka, Bread Vada, Masala Corn.
  • 

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    5 from 4 votes

    Potato 65

    Potato 65 is a spicy, deep fried battered potato cubes flavoured with red chillies,curry leaves and tossed in yogurt based sauce.

    Potato 65 is an adapted recipe of chicken 65 for vegetarians. It is usually served as starter, some people prefer to have it as side dish along with roti or chapathi. 
    

    Prep Time10 mins

    Cook Time20 mins

    Total Time30 mins

    Course: Appetizer, Side Dish

    Cuisine: Indian

    Servings: 2 portions

    Ingredients

    1 cup = 240ml

    Nuts free

    For battered potato

    • 1 cup Potato peeled, cut into cubes
    • 1/3 cup Corn Flour
    • 2 tbsp Plain Flour
    • 1/4 tsp Kashmiri red chilli powder
    • Oil for deep frying
    • As required Salt
    • 1/3 cup Water

    For seasoning

    • 1 tsp Cumin Seeds
    • 1 tsp Garlic finely chopped
    • 2 Red Chillies broken
    • 1/2 tsp Kashmiri red chilli powder
    • Few Curry Leaves
    • 2 tbsp Yogurt
    • 1 tbsp Coriander chopped
    • As required Salt
    • 2 tbsp Oil

    Instructions

    • In a bowl add corn flour, plain flour, salt, kashmiri chilli powder,water and mix well to make a medium thick batter. 
    • Heat oil in a pan, once 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 tbsp 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 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.....

    Video

    Notes

    Kashmiri red chilli powder gives 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.

    Allow cumin to crackle before adding rest of the ingredients.

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

     

     

     
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