Yields: 30 – 35 pieces

Cooking time: 20-25 minutes for deep frying and re frying the pieces

                         8-10 minutes for cooking Aloo 65 (Potato 65)

Ingredients

1 tbsp = 15 ml

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

• Cooking oil – 2 spoons
• Potatoes (Big sized) – 3
• Onion – 3 (medium sized) (roughly chopped lengthwise)
• Turmeric powder – ¼ coffee spoon
• Green Chillies – 6 (split)
• Besan flour – ¾ spoon (heap)
• Corn flour – 2 ¾ spoon (heap)
• Maida – 4 spoons (heap)
• Red Chilli powder – ½ tsp for batter + ¼ tsp
• Salt– required
• Curd – 1 spoon
• Garam masala powder – ½ coffee spoon for batter+ 1 coffee spoon
• Cumin seeds – ¾ tsp
• Water – slightly more than ¼ cup for batter
• Pepper powder – ¼ coffee spoon
• Lemon (medium sized) – 1/8
• Ginger garlic paste – slightly more than ¾ tsp
• Oil – for deep frying

Method

1. Pressure cook the potatoes with one cup water (1 cup = 300 ml) and required Salt for 3 whistles at high flame. Turn off the flame.

Note: You can also pressure cook the potatoes for 5 minutes at high flame and the number of whistles depends upon the size and material of the pressure cooker we use.  Small cooker will give more number of whistles in 5 minutes whereas the large sized cooker gives only 1-2 whistles in the same time. Aluminium cooker will cook the dishes faster in less number of whistles whereas stainless steel requires more number of whistles. So, to generalize it, I have mentioned pressure cook at 5 minutes at high flame. I have used 5 litre stainless steel pressure cooker.

2. Mix the Corn flour, Maida (All-purpose flour) and Besan flour. Add Garam masala (½ coffee spoon), salt and Water (slightly more than ¼ cup where 1 cup = 300 ml) to it and prepare the batter.
3. Add Red Chilli powder (½ tsp) and Pepper powder to it and mix it well.
4. Chop the cooked potatoes into cubical pieces (Dice it) and soak it in the prepared batter. Marinate (Soak it in the batter) it for 4 minutes.
5. Deep fry the marinated cubical pieces until it gets fried well (Turns brown on all its sides).
6. Again, refry the deep fried pieces until it becomes crisper (Refrying it to make the pieces crisper).
7. Roast the cumin seeds with the Cooking Oil for a min. Add the chopped onions to it and mix it well.
8. Add the required salt & Turmeric powder to it and sauté it well (for 1- 2 minutes).
9. Add Garam masala powder (1 coffee spoon) and mix it well.
10. Add Ginger garlic paste and mix it well.
11. Add the split Green Chillies to it and sauté it well for 2 minutes.
12. Add the Red Chilli powder (¼ tsp) and mix it well.
13. Add the refried Crispy pieces to it and mix it well.
14. Add curd to it and mix it well. Turn off the flame.
15. Squeeze Lemon and mix it well. Serve hot.

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