Potato 65
Potato 65 is a spicy, deep-fried battered potato cubes flavoured with red chilies, curry leaves and tossed in yogurt-based sauce.
Servings: 3
Calories: 273kcal
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.....
Video
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