Aloo 65 recipe with step by step pictures and video. Potato 65 is a crispy delicious starter can be made quickly in few minutes.
Aloo 65 is a quick to make starter or snack that you can enjoy anytime. Potato is such a versatile vegetable that so many dishes can made using it. Aloo 65 or Potato 65 is one such awesome snack that you can make in a jiffy.
About aloo 65 recipe:
To begin with first quickly cook potatoes just for 1 whistle. Next prepare a marinade using cornflour, maida, rice flour together with kashmiri red chilli powder, pepper powder , garam masala powder, ginger garlic paste, salt, oil and water. Make a thickish batter and add boiled potatoes to it. Mix well. Heat oil in medium high flame add the potatoes in batches, deep fry them until golden brown. Fry curry leaves and add it. Sprinkle chat masala powder and serve hot!
FAQ’s:
1.Why is my aloo 65 not crisp?
If the proportions of the flour is not correct, then iyt may not turn crispy. Another reason is if you deep fry in low flame it will turn soggy so make sure to fry only in medium high flame.
2.Why is it drinking too much oil?
If water content is more then it may drink oil so make sure to prepare the batter slightly thick. Frying in low flame also leads to oily aloo 65. Also drain water well after boiling potatoes.
3.Why is the batter not coating the potato?
If the batter is not of perfect constency then it will not coat the veggie well. If the batter is too thick it will be dry and will not be able to coat. So sprinkle water and mix it.
4.I don’t have kashmiri red chilli powder, What can I do?
It is ok to use normal chilli powder but reduce it to 1/2 tbsp. You may not ge the exact color but tastewise no difference.
5.I dont want to deep fry, Can I tawa fry?
Yes you can use a iron tawa add little oil , flip over and fry well. It may not have the same crispness as deep fried ones but it will still taste good.
Variations to Aloo 65:
- Instead of baby potatoes you can use normal potatoes, half cook them cut into squares and proceed.
- You can replace potatoes with chicken, baby corn , gobi or even paneer.
- If you don’t prefer to use maida you can replace with wheat flour.
- You can even prick the potatoes using tooth pick if your potatoes are big for the marinade to blend well.
Serving and Storage :
-
- You can serve it with ketchup or sprinkle chat masala powder and enhoy as such
- Serve along with onions rings and lemon wedges, tastes best.
Similar recipes:
If you have any more questions about this aloo 65 recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this aloo 65 recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Aloo 65 recipe
Ingredients
- around 20 baby potatoes
- 1 tbsp maida
- 2 tbsp cornflour
- 1 tbsp rice flour
- 1 tbsp kashmiri red chilli powder
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala powder
- 1/4 tsp pepper powder
- a pinch baking soda
- 1.2 tsp oil
- salt to taste
- water as needed
- curry leaves as needed
Instructions
-
To begin with first pressure cook baby potatoes along with salt and water for 1 whistle in medium flame.
-
Let pressure release by itself.
-
Prick to check if its ooked. It should not be very soft.
-
Peel the skin,cut into half and set aside.If your potatoes are very small,then you can add it as such.
-
Next add all the ingredients listed except potatoes to a mixing bowl.
-
Mix this well first.
-
Add water little by little.
-
Form a slightly thickish batter.
-
The batter should be thick just right for it to coat potatoes.
-
Add potatoes.
-
Mix it well.If you feel very thic sprinkle littlwa water and mix.
-
Coated well like this. Use a fork to take the potatoes as it will be sticky.
-
Heat oil in medium flame. Once hot, add potatoes in batches.
-
Do not flip for few seconds. Allow it to fry for few seconds then flip over and fry until golden.
-
Once golden add curry leaves, gree chillies and fry.
-
Fry until crisp and reddish brown like shown here.
-
Aloo 65 ready! Repeat to finish batter.
-
Crispy aloo 65 ready ! Enjoy!
Notes
- Make sure to prepare the batter consistency perfecly otherwise it will turn soggy and not crispy.
- Also fry in medium high flame, adjust flame accordingly.
- I had baby potatoes so used them, you can use regular potatoes too.
- I havent used color instead added a little more of kashmiri red chilli powder.
- Do not overcook potatoes, it should only be parboiled.
Aloo 65 recipe video
How to make aloo 65 recipe:
1.To begin with first pressure cook baby potatoes along with salt and water for 1 whistle in medium flame.
2.Let pressure release by itself.
3.Prick to check if its cooked. It should not be very soft.
4.Peel the skin,cut into half and set aside.If your potatoes are very small,then you can add it as such.
5.Next add all the ingredients listed except potatoes to a mixing bowl.
6.Mix this well first.
7.Add water little by little.
4.Form a slightly thickish batter.
5.The batter should be thick just right for it to coat potatoes.
6.Add potatoes.
7.Mix it well.If you feel very thic sprinkle littlwa water and mix.
8.Coated well like this. Use a fork to take the potatoes as it will be sticky.
9.Heat oil in medium flame. Once hot, add potatoes in batches.
10.Do not flip for few seconds. Allow it to fry for few seconds then flip over and fry until golden.
11.Once golden add curry leaves, gree chillies and fry. 
12.Fry until crisp and reddish brown like shown here.
13.Aloo 65 ready! Repeat to finish.
Crispy aloo 65 ready ! Enjoy!
My tips while making aloo 65 recipe:
- Make sure to prepare the batter consistency perfecly otherwise it will turn soggy and not crispy.
- Also fry in medium high flame, adjust flame accordingly.
- I had baby potatoes so used them, you can use regular potatoes too.
- I havent used color instead added a little more of kashmiri red chilli powder.
- Do not overcook potatoes, it should only be parboiled.
The post Aloo 65 recipe, Potato 65 recipe appeared first on Sharmis Passions.
from Sharmis Passions https://ift.tt/3edfFKa
via KITCHEN MASALA
No comments:
Post a Comment