Aloo 65 Recipe

Aloo 65 Recipe

50 Mins
4-5 People
10 Mins



Ah, the tantalizing aroma of spices, the crispy texture, and the burst of flavors—these are the memories that flood my mind whenever I think of Aloo 65. It's not just a dish; it's a journey down memory lane, reminding me of family gatherings and festive celebrations. I still remember the first time I tasted this delectable treat at a local eatery during a trip to South India. The perfect balance of heat and tanginess left me craving for more, and ever since then, Aloo 65 has been a staple in my culinary repertoire. Join me as I unravel the secrets behind this iconic dish.




Recipe of Aloo 65


Portion servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 50 mins





  • 3 potatoes
  • Water (as required)
  • Salt (1 tsp)
  • Ginger & garlic paste (2 tsp)
  • Red chilli paste (2 tsp)
  • Salt (1 tsp)
  • Red chilli powder (½ tsp)
  • Lemon juice (1 tbsp)
  • Turmeric powder (½ tsp)
  • Rice flour (¼ cup)
  • Oil (for deep frying)
  • ½ cup Curd
  • Red chilli paste (1 tsp)
  • Ginger & garlic paste (1 tsp)
  • Salt (½ tsp)
  • Turmeric powder (½ tsp)
  • Red chilli powder (½ tsp)
  • Black pepper powder (¼ tsp)
  • Rice flour (1 tbsp)
  • 1 tbsp Oil
  • 2 dry red chillies
  • 1 tbsp chopped Garlic
  • ½ tbsp chopped Ginger
  • 10-15 Curry leaves
  • Crushed black pepper (¼ tsp)
  • Chopped coriander (1 tbsp)





Step 1: Prepare the Potatoes

  1. Wash and peel the potatoes. Dice them into desired shapes or divide them into 8 pieces.
  2. Parboil the potatoes in salted water until they are 50% cooked. Then, remove them from the water and set aside.

Step 2: Marination

  1. In a mixing bowl, combine ginger garlic paste, red chilli paste, salt, red chilli powder, lime juice, and turmeric.
  2. Thoroughly coat each piece of parboiled potato with this spicy marinade. For added crispiness, coat the potatoes evenly with rice flour.

Step 3: Frying the Potatoes

  1. Heat oil in a frying pan over medium heat. Once hot, carefully add the marinated potatoes.
  2. Fry them until they turn crispy and golden brown, ensuring they are cooked through. Drain excess oil by transferring the fried potatoes onto paper towels.

Step 4: Prepare the Spicy Curd Mixture

  1. While frying potatoes, prepare the spicy curd mixture. In a separate bowl, mix curd, red chilli paste, ginger garlic paste, salt, turmeric powder, red chilli powder, crushed black pepper, and rice flour. Adjust spice levels as per taste.

Step 5: Tempering and Final Assembly

  1. In another pan, heat oil for tempering. Add dried red chillies, chopped garlic, chopped ginger, and curry leaves. Stir-fry until aromatic.
  2. Add the fried potatoes to the pan along with some more crushed black pepper. Pour the prepared spicy curd mixture over the potatoes and give it a quick mix.

Step 6: Serving

  1. Once everything is well combined and heated through, transfer the dish onto a serving plate.
  2. Garnish with fresh coriander leaves before serving. Enjoy your crispy and spicy Aloo 65!




About the Recipe:


Aloo 65 is a popular Indian appetizer known for its spicy and tangy flavors. Made with deep-fried potato cubes coated in a flavorful batter, this dish is a favorite among spice enthusiasts. Originating from the southern state of Tamil Nadu, Aloo 65 has gained widespread popularity across the country and beyond. Typically served as a starter or snack, it's perfect for livening up any gathering or meal with its bold taste and crunchy texture.



Cooking Tips:


  1. Choose the right potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they hold their shape well when fried.
  2. Marinate for flavor: Allow the potato cubes to marinate in the spice mixture for at least 30 minutes to ensure they absorb the flavors thoroughly.
  3. Control the heat: Adjust the amount of red chili powder and green chilies according to your spice tolerance level.
  4. Fry to perfection: Fry the marinated potato cubes in hot oil until they turn golden brown and crispy on the outside.



Pairing Guide:


Aloo 65 pairs wonderfully with a variety of accompaniments, including:


  • Mint chutney or coriander chutney
  • Tangy tamarind sauce or sweet chili sauce
  • Crisp salad greens with a squeeze of lemon juice




Frequently Asked Questions about Aloo 65:


  1. What does the "65" in Aloo 65 signify?
    • The origin of the term "65" is uncertain, with various theories suggesting it refers to the number of spices used or the year it was first created.
  2. Can I use any type of potato for making Aloo 65?
    • While starchy potatoes are recommended for their texture, you can use any variety of potato available to you.
  3. Is Aloo 65 a vegetarian dish?
    • Yes, Aloo 65 is a vegetarian dish made with potatoes as the main ingredient.
  4. Can I make Aloo 65 ahead of time?
    • While it's best enjoyed fresh and crispy, you can prepare the marinated potatoes in advance and fry them just before serving to retain their crunchiness.
  5. How spicy is Aloo 65?
    • The level of spiciness in Aloo 65 can be adjusted according to personal preference by varying the amount of red chili powder and green chilies used.
  6. Can I bake Aloo 65 instead of deep-frying?
    • While deep-frying yields the best results in terms of texture, you can try baking the marinated potato cubes for a healthier alternative.
  7. What can I serve with Aloo 65?
    • Aloo 65 pairs well with various chutneys, sauces, and salad greens, enhancing its flavor and providing a refreshing contrast.
  8. Is Aloo 65 gluten-free?
    • Yes, Aloo 65 can be made gluten-free by using gluten-free flour or cornstarch in the batter.
  9. Can I add other vegetables to Aloo 65?
    • While potatoes are the traditional choice for Aloo 65, you can experiment with other vegetables like cauliflower or paneer to create variations of this dish.
  10. Is Aloo 65 a spicy dish?
    • Yes, Aloo 65 is known for its spicy flavor profile, but you can adjust the level of heat to suit your taste preferences.