Aloo 65 or potato 65

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 4-5 medium sized potatoes or aloos
• 3 tbsp whole wheat flour or all purpose flour/maida
• 3 tbsp corn flour
• 7-8 curry leaves, chopped
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp cumin powder (optional)
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• 2 to 3 tsp ginger garlic paste or crushed ginger garlic
• 1 tbsp lemon juice
• few coriander or mint leaves for garnish
• water as required
• salt as required
• oil for frying

INSTRUCTIONS

1. parboil the potatoes/aloos 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.
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 some green chutney or tomato sauce.

NOTES

i have not used red color as i avoid any artificial colors in the food i make at home. to get a deeper red color i suggest adding kashmiri red chili powder.

don't make a thin batter as we want the potatoes to be coated well with the batter.

don't cook the potatoes. they should just be parboiled. just about 20% cooked so that they peel of easily and when dicing they don't get mashed up or crumble.