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Aloo 65 (Spicy Fried Potatoes) - Crispy, Tangy, and Irresistible

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Prep the potatoes: Peel and cut the potatoes into even 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. 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.
  3. 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.
  4. 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.
  5. Coat the potatoes: Toss the cooled, dry potato cubes in the batter until evenly covered. Rest for 10 minutes so the coating adheres.
  6. 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.
  7. 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.
  8. Optional double-fry: For extra crunch, let the fried potatoes rest 5 minutes, then fry again for 1 to 2 minutes until deeply crisp.
  9. 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.
  10. 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.
  11. Serve hot: Plate immediately. Serve with lemon wedges and, if you like, a side of onions and a cooling yogurt dip.