Aloo 65

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  1. Potatoes or aloos 4-5 medium sized
  2. Whole Wheat Flour Or All Purpose Flour/Maida-3 Tbsp
  3. Corn Flour-3 Tbsp
  4. Rice Flour-2 Tbsp
  5. Curry Leaves- 7-8 Chopped
  6. Red Chili Powder-1 Tsp
  7. Coriander Powder-½ Tsp
  8. Cumin Powder (Optional) -½ Tsp
  9. Black Pepper Powder -½ Tsp
  10. Garam Masala Powder -½ Tsp
  11. Ginger Garlic Paste Or Crushed Ginger Garlic -2 To 3 Tsp
  12. Lemon Juice -1 Tbsp
  13. Few Coriander Or Mint Leaves For Garnish
  14. Water As Required
  15. Salt As Required
  16. Oil For Frying


  1. Parboil the potatoes/aloo in a pressure cooker for 1-2 whistles.
  2. Make a thick batter with all the ingredients except for oil and potatoes.
  3. Peel and dice the parboiled potatoes. And sprinkle some red chilli powder and salt on potatoes. With a tooth pick poke the potatoes, to take in the masalas inside the potatoes
  4. Add the diced boiled potatoes to the batter.
  5. Fry the batter coated potatoes in hot oil till golden brown & crisp.
  6. Serve aloo 65 hot garnished with coriander or mint leaves or both along with some green chutney or tomato sauce.


  • To get a deeper red color add kashmiri red chili powder.
  • Make a thick batter as we want the potatoes to be coated well with the batter.
  • Do not overcook the potatoes. They should just be parboiled. Just about 20% cooked so that they peel off easily and when dicing they don’t get mashed up or crumble.

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