Aalu 65

Aalu 65 is one of the veg starter made from potatoes. The origination of 65 is with regard to a new chicken based dish called Chicken 65 introduced in 1965 at the famous Buhari Hotel Restaurant in Chennai. Chicken 65 became very popular across India and later different dishes using Potato, Paneer, Mashrooms etc came up using the same recipe and with slighter variations. Aalu means Potato in Hindi and I have used the same recipe that of chicken 65. Also do check other starters like Gobi Manchurian, Idli Manchurian, and Bread Masala.

Preparation Time : 15 min

Cooking Time       : 40 min

Serves                  : 4

Ingredients :

English Name For Ingredients	Hindi Names For Ingredients	Quantity
Potatoes	आलू	4 Large
To make fried Potatoes :
Red Chilli Powder	लाल मिर्च पाउडर	1 tbsp
Coriander Powder	धनिया पाउडर	1 tbsp
Garam Masala Powder	गरम मसाला पाउडर	1 tbsp
Ginger Garlic Paste	अदरक लहसुन पेस्ट	1 tbsp
Yogurt	दही	1/4 Cup
All Purposes Floor & Corn Flour Mix	मैदा और मकई का आटा मिक्स	1/2 Cup
Salt	नमक	To taste
Oil	तेल	For Deep frying
To Prepare Gravy :
Oil	तेल	2 tbsp
Chopped Garlic	लहसुन	1/2 tbsp
Green Chillies	हरी मिर्च	2
Curry Leaves	करी पत्ते	Few
Yogurt	दही	1/2 Cup
Chilli Powder	लाल मिर्च पाउडर	1/2 tbsp
Dry red Chillies (Optional) Paste or Food Colour	सूखी लाल मिर्च (वैकल्पिक) पेस्ट या खाद्य रंग	3 Red Chillies
Salt	नमक	To taste
Coriander Leaves	हरा धनिया	For granishing

Preparation :

   

1. The first step in making Aalu 65 is partially boiling the potatoes. Peel off the parboiled potatoes and cube. The cubed potatoes are needed to be deep fried by adding all the ingredients mentioned under "To make fried Potatoes" one by one except oil.
2. Gently mix the ingredients without adding water and rest for 10 minutes. Meanwhile heat a oil in a deep frying pan and check for the required hotness. Put well coated potato cube into oil and fry them till they are crisp and golden. Remove the fried potatoes onto absorbent paper and keep aside.
3. Heat a skillet in a medium flame and add oil. Add finely chopped garlic and roast for few seconds,  Add slit green chillies and curry leaves and saute. Add yogurt, chilli powder and mix well.
4. You have to add food colour to look restaurant type dish. But this is purely optional. Instead of that you can use less spicy dry red chilli paste. For that you have to soak 3 dry red chillis in warm water for about 45 min and blend them using little water into fine paste. This gives good color to your dish and also good from health point of view.If you are not using dry red chillies then increase the quantity of green chillies.
5. Add salt and add fried potatoes into the gravy. Let the potato gets nicely coated with gravy. Heat until all the moisture goes out and becomes dry.
6. Garnish with coriander leaves and serve as a starter.