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Potato 65

Potato 65

Potato 65 is a popular Indian starter made by deep-frying potato cubes and tossing them in a lightly spiced, tangy coating. It is crisp on the outside, soft inside, and is often served as an appetizer or party snack.

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PREP TIME

10 minutes

COOK TIME

30 minutes

TOTAL TIME

40 minutes

Ingredients

For cooking the Potatoes:

  • 4 to 5 Potatoes, medium-sized
  • Water as required, for pressure cooking

 

For the Batter:

Method

  • Take a pressure cooker and use it to parboil the potatoes for about one whistle on medium heat. 
  • Make sure to add enough water so as to cover the potatoes in the cooker.
  • Note that the potatoes must be about 20% to 30% cooked, and it is better to let the pressure fall naturally in the cooker and open the cooker after that only.
  • Once the boiling is done, drain the water, set the potatoes aside, and let them cool. 
  • After that, peel and chop the parboiled potatoes into cubes.
  • Now take a bowl and use the ingredients as mentioned separately for making a thick to medium-thick batter, and make sure it is not too thin and has no lumps.
  • Next up, add the diced boiled potatoes to the batter and coat them evenly with it.
  • Once done, take a pan and heat the oil. 
  • When the oil is well heated, take each batter-coated potato and fry it till golden brown and crisp.
  • After that, use a slotted spoon to remove them and drain as much oil as possible. 
  • Next, put them on a kitchen paper towel so that the extra oil is also absorbed.
  • Now you are ready to serve Potato 65 hot. Make sure to garnish with coriander or mint leaves or both, and serve the dish along with some green chutney or tomato sauce.