Tuesday, 6 February 2018

Potato 65/Aloo 65/Urulai Kizhangu 65/உருளைக்கிழங்கு

Hello Friends,

Today, I am going to share a very simple, easy and spicy Potato 65/Aloo 65/Urulai kizhangu 65. You can check out other version of Potato 65 which I have posted earlier. Do check out other interesting Chicken 65, Hyderabadi 65, Prawn 65, Cauliflower/Gobi 65, Mushroom65, Paneer 65, Soy Chunks/MealMaker 65 and have a great day.

Here’s how to make Potato 65 with step by step photos…


Ingredients

Potato/Aloo/UrulaiKizhangu
4 medium size
Corn Flour
3 tbsp
All Purpose Flour/Maida
3 tbsp
Red Chilli Powder/Milagai Thool
2 tsp
Coriander Powder/Malli Thool
1 tsp
Cumin Powder/Jeeragam thool
½ tsp
Black Pepper Powder/Milagu Thool
½ tsp
Garam Masala Powder
½ tsp
Ginger & Garlic Paste
2-3 tsp
Lemon Juice
1 tbsp
Salt
As needed
Curry leaves/Karivepillai
10-15
Oil
For frying
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes

Author: Priya Anandakumar

Method

Wash and cook the potatoes until ¾rth done. BE careful that the potatoes are not over cooked.

Peel the potatoes and slice them to medium size pieces.

Now add all the ingredients corn flour, maida, red chilli powder, coriander powder, cumin powder, black pepper powder, garam masala powder, ginger & garlic paste, lemon juice, salt, little water and mix everything.

Add the potatoes and mix everything gently and thoroughly so that is batter is covered completely on all the pieces.


Cover and let it sit for 20 minutes, this is actually optional but if marinated for 30 minutes it will be very tasty.

Heat oil in a pan, add the potato pieces with masala and fry it until golden brown color and crispy. Let it cook evenly on all sides, once cooked drain them to a plate.


Fry some curry leaves in the same oil for garnishing purpose.

Transfer the fried Potato 65 to a serving dish, add the fried curry leaves and serve it hot for evening snack or as starters.


Thank you all for visiting my space, please come back again for easy and simple snack varieties from my kitchen.

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Have a great day and enjoy.        
                
  
Until then I am signing off…




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