Aloo 65 is a bold, peppery snack where crispy potatoes are tossed in a fragrant, tangy tempering. It’s the vegetarian cousin of the famous Chicken 65, but with its own punchy personality. This dish balances heat, sourness, and a little sweetness, making every bite addictive.
You can serve it as an appetizer, a tea-time snack, or a side with rice and dal. It comes together quickly, uses pantry staples, and guarantees clean plates.
Aloo 65 (Spicy Fried Potatoes) - Crispy, Tangy, and Irresistible
Ingredients
- Potatoes – 4 medium (starchy or all-purpose like Russet or Yukon Gold), peeled and cut into 1-inch cubes
- Oil – For deep or shallow frying, plus 1 tablespoon for tempering
- Cornstarch – 3 tablespoons (for crisp coating)
- Rice flour – 2 tablespoons (helps extra crunch; substitute with more cornstarch if needed)
- All-purpose flour – 2 tablespoons (binds the batter lightly)
- Ginger-garlic paste – 1 tablespoon
- Red chili powder – 1 to 2 teaspoons (adjust to heat preference)
- Kashmiri chili powder – 1 teaspoon (for color, milder heat; optional)
- Turmeric – 1/4 teaspoon
- Black pepper – 1/2 teaspoon, freshly ground
- Garam masala – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Salt – To taste
- Yogurt – 2 tablespoons (plain, whisked; adds tang and helps the coating stick)
- Lemon juice – 1 to 2 teaspoons (plus extra wedges to serve)
- Curry leaves – 12 to 15
- Green chilies – 2, slit
- Garlic – 3 cloves, thinly sliced (for tempering)
- Mustard seeds – 1/2 teaspoon
- Sugar – A pinch (balances heat; optional)
- Fresh cilantro – 2 tablespoons, chopped (for garnish)
- Water – As needed to make a light batter
Instructions
- Prep the potatoes: Peel and cut the potatoes into even 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
- Parboil: Bring a pot of salted water to a gentle boil. Add potatoes and cook 5 to 6 minutes, until just tender on the edges but still firm in the center. Drain and cool completely. Spread on a tray to dry.
- Make the coating: In a bowl, mix cornstarch, rice flour, all-purpose flour, red chili powder, Kashmiri chili (if using), turmeric, black pepper, cumin, garam masala, and salt.
- Add wet ingredients: Whisk in ginger-garlic paste, yogurt, lemon juice, and just enough water to form a thick, clingy batter. It should coat the potatoes without dripping excessively.
- Coat the potatoes: Toss the cooled, dry potato cubes in the batter until evenly covered. Rest for 10 minutes so the coating adheres.
- Heat the oil: In a deep pan, heat oil to about 350°F/175°C. If you don’t have a thermometer, drop a bit of batter—if it sizzles and rises quickly, it’s ready.
- Fry in batches: Add coated potatoes without crowding. Fry 4 to 5 minutes, turning occasionally, until golden and crisp. Remove to a rack or paper towel. Repeat with remaining potatoes.
- Optional double-fry: For extra crunch, let the fried potatoes rest 5 minutes, then fry again for 1 to 2 minutes until deeply crisp.
- Make the tempering: In a wide skillet, heat 1 tablespoon oil. Add mustard seeds; when they splutter, add curry leaves (careful, they pop), sliced garlic, and slit green chilies. Sauté 30 to 45 seconds until fragrant but not browned.
- Toss and finish: Add the fried potatoes to the skillet. Sprinkle a pinch of sugar and a squeeze of lemon. Toss on medium heat for 1 minute to coat evenly. Adjust salt, then finish with chopped cilantro.
- Serve hot: Plate immediately. Serve with lemon wedges and, if you like, a side of onions and a cooling yogurt dip.
What Makes This Special
Aloo 65 shines because it’s all about texture and contrast. You get golden, crispy potatoes wrapped in a spicy, garlicky coating, then lifted with lime juice and curry leaves.
It’s crowd-friendly, travel-friendly, and works for both weekday dinners and parties. Best of all, you can adjust the heat and tang to match your taste—no special equipment or rare ingredients required.
What You’ll Need
- Potatoes – 4 medium (starchy or all-purpose like Russet or Yukon Gold), peeled and cut into 1-inch cubes
- Oil – For deep or shallow frying, plus 1 tablespoon for tempering
- Cornstarch – 3 tablespoons (for crisp coating)
- Rice flour – 2 tablespoons (helps extra crunch; substitute with more cornstarch if needed)
- All-purpose flour – 2 tablespoons (binds the batter lightly)
- Ginger-garlic paste – 1 tablespoon
- Red chili powder – 1 to 2 teaspoons (adjust to heat preference)
- Kashmiri chili powder – 1 teaspoon (for color, milder heat; optional)
- Turmeric – 1/4 teaspoon
- Black pepper – 1/2 teaspoon, freshly ground
- Garam masala – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Salt – To taste
- Yogurt – 2 tablespoons (plain, whisked; adds tang and helps the coating stick)
- Lemon juice – 1 to 2 teaspoons (plus extra wedges to serve)
- Curry leaves – 12 to 15
- Green chilies – 2, slit
- Garlic – 3 cloves, thinly sliced (for tempering)
- Mustard seeds – 1/2 teaspoon
- Sugar – A pinch (balances heat; optional)
- Fresh cilantro – 2 tablespoons, chopped (for garnish)
- Water – As needed to make a light batter
Step-by-Step Instructions
- Prep the potatoes: Peel and cut the potatoes into even 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
- Parboil: Bring a pot of salted water to a gentle boil.
Add potatoes and cook 5 to 6 minutes, until just tender on the edges but still firm in the center. Drain and cool completely. Spread on a tray to dry.
- Make the coating: In a bowl, mix cornstarch, rice flour, all-purpose flour, red chili powder, Kashmiri chili (if using), turmeric, black pepper, cumin, garam masala, and salt.
- Add wet ingredients: Whisk in ginger-garlic paste, yogurt, lemon juice, and just enough water to form a thick, clingy batter.
It should coat the potatoes without dripping excessively.
- Coat the potatoes: Toss the cooled, dry potato cubes in the batter until evenly covered. Rest for 10 minutes so the coating adheres.
- Heat the oil: In a deep pan, heat oil to about 350°F/175°C. If you don’t have a thermometer, drop a bit of batter—if it sizzles and rises quickly, it’s ready.
- Fry in batches: Add coated potatoes without crowding.
Fry 4 to 5 minutes, turning occasionally, until golden and crisp. Remove to a rack or paper towel. Repeat with remaining potatoes.
- Optional double-fry: For extra crunch, let the fried potatoes rest 5 minutes, then fry again for 1 to 2 minutes until deeply crisp.
- Make the tempering: In a wide skillet, heat 1 tablespoon oil.
Add mustard seeds; when they splutter, add curry leaves (careful, they pop), sliced garlic, and slit green chilies. Sauté 30 to 45 seconds until fragrant but not browned.
- Toss and finish: Add the fried potatoes to the skillet. Sprinkle a pinch of sugar and a squeeze of lemon.
Toss on medium heat for 1 minute to coat evenly. Adjust salt, then finish with chopped cilantro.
- Serve hot: Plate immediately. Serve with lemon wedges and, if you like, a side of onions and a cooling yogurt dip.
How to Store
- Short-term: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Re-crisp in a 375°F/190°C oven or air fryer for 6 to 8 minutes.
Avoid microwaving—it softens the coating.
- Make-ahead: Parboil potatoes and mix the dry coating separately. Combine and fry just before serving for the best texture.
- Freezing: Not ideal after tossing in tempering. If you must, freeze after the first fry on a tray, then bag; re-fry from frozen and temper fresh.
Benefits of This Recipe
- Big flavor, simple steps: Uses common spices to deliver a restaurant-style snack at home.
- Flexible heat: You control the spice by adjusting chili powder and green chilies.
- Great for gatherings: Easy to scale up, holds well for a short time, and pairs with many mains.
- Vegetarian and crowd-pleasing: Loved by kids and adults alike when you tune the spice level.
- Texture forward: The cornstarch-rice flour mix delivers a consistent, light crunch.
Pitfalls to Watch Out For
- Wet potatoes = soggy crust: Cool and dry the potatoes fully before coating.
- Oil too cool: Batter absorbs oil and turns greasy.
Maintain medium-high heat.
- Overcrowding: Lowers oil temperature and ruins crispness. Fry in batches.
- Overcooking tempering: Burnt garlic or curry leaves taste bitter. Keep it quick and fragrant.
- Too thick or too thin batter: Thick leads to gummy interiors; thin slides off.
Aim for a clingy, spoon-coating consistency.
Alternatives
- Air-fryer version: Toss parboiled potatoes with 1 tablespoon oil and the dry spices (skip batter). Air fry at 390°F/200°C for 14 to 18 minutes, shaking halfway, then temper and toss.
- Baked version: Coat parboiled potatoes lightly with oil, cornstarch, and spices. Bake at 425°F/220°C on a parchment-lined tray for 25 to 30 minutes, turning once; finish with tempering.
- Gluten-free: Skip all-purpose flour; use only cornstarch and rice flour.
- Dairy-free: Replace yogurt with lemon juice plus a splash of water or plant-based yogurt.
- Add-ins: Toss in sautéed onions, bell peppers, or a few peanuts for crunch.
Garnish with spring onions for a street-food vibe.
FAQ
Can I skip parboiling the potatoes?
You can, but parboiling helps create a fluffy interior while keeping the outside crisp. If skipping, cut potatoes smaller and fry longer on medium heat to cook through without burning.
Which potatoes work best?
Starchy or all-purpose varieties like Russet or Yukon Gold give the best crisp crust. Waxy potatoes can work, but they won’t get as light and crunchy.
How spicy is Aloo 65?
It’s medium to hot, depending on your chili powder and green chilies.
Reduce red chili powder and remove seeds from the green chilies for a milder version.
Can I make it ahead for a party?
Yes. Parboil and dry the potatoes, mix your dry coating, and prep the tempering ingredients. Fry close to serving time, then do the quick tempering toss and serve immediately.
What sauces go well with it?
Mint chutney, garlic yogurt dip, or ketchup mixed with a little chili sauce all pair nicely.
A squeeze of lemon is often enough on its own.
Why did my coating fall off?
Likely the potatoes were damp or the oil was too cool. Dry the potatoes thoroughly, make a clingy batter, and fry at the right temperature without stirring too aggressively early on.
Is there a no-fry version that still tastes good?
Yes. The air-fryer method gives excellent results with much less oil.
The final tempering with curry leaves, chilies, and lemon lifts the flavor so you don’t miss the deep-fried texture too much.
In Conclusion
Aloo 65 is the kind of snack that disappears fast—crisp edges, soft centers, and bold, tangy heat. With a few simple steps and a reliable coating, you’ll get consistent results every time. Keep the oil hot, the potatoes dry, and the tempering quick.
Serve it hot with lemon on the side, and watch it become a regular on your menu.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
