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Aloo 65 | Crispy Fried Potato | Spicy Potato Balls

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Aloo 65 | Crispy Fried Potato | Spicy Potato Balls

Spicy Potato Balls

  • South Indian
  • Suitable for vegetarian

Crispy Potato Recipe inspired by Chicken 65.

  • 45mins
  • Serves 4
  • Medium



Aloo 65


For Potato 

Potato, grated (आलू) – 2 Cups Or 5 No Or 500gm

Iced Water (बर्फ़ का पानी) – As Required

Salt (नमक) – To Taste

Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 2 Tbsp

Pepper Powder (काली मिर्च पाउडर) – ½ Tsp

Coriander Powder (धनिया पाउडर) – 1 Tbsp 

Garam Masala (गरम मसाला) – 1 Tsp

Green Chillies, Chopped (हरी मिर्च) – 1½ Tsp   

Curry Leaf, Chopped (करी पत्ता) – handful

Coriander, Chopped (धनिया) – 1 Tbsp

Ginger Garlic Paste (अदरक लहसुन का पेस्ट) – 1 Tsp 

Lemon Juice (नींबू का रस) – 1 Lemon

Cornflour (कॉर्नस्टार्च) – 3 Tbsp Or 40gm 

All purpose flour (मैदा) –  2½ Tbsp Or 40gm

Oil (तेल) – For Frying


For Tossing 

Oil (तेल) – 1 Tbsp

Dry Red Chilli (सुखी लाल मिर्च) – 3 – 4 No 

Ginger, Chopped (अदरक) – 1 Tsp

Garlic, Chopped (लहसुन) – 1 Tbsp

Curry Leaf (करी पत्ता) – handful

Green Chilli, Slit (हरी मिर्च) – 3 – 4 No

Coriander, Chopped (धनिया) – Handful



To make aloo 65, start with peeling the raw potatoes. Once the potatoes are peeled, grate these potatoes directly into a bowl full of ice cold water. The ice cold water will prevent the potato from oxidising and this will make the potatoes extra crispy after frying.

Leave the grated potatoes in the water for at least 30 minutes. This will help the potato to leave its starch and become extra crispy later. Once the time is up, squeeze the grated potato to remove as much water as you can and put it in a bowl for marination.


To marinate the potatoes, start by adding salt. add a good amount of kashmiri chilli powder, which is less spicy but will give a good colour to the dish. usually a red colour is added to the dish at this stage, which is optional so you can add it to your dish.

Now add black pepper, coriander powder, along with some garam masala. add in some chopped green chilies and chopped curry leaves. put in chopped coriander and a little bit of ginger garlic paste. add just a little, as the ginger garlic paste might make the dish pungent. to balance out all of these flavours, I will add some lemon. These were all of the masalas, for binding them together, put cornstarch and maida into the bowl. now using both your hands, mix them together. Mix everything together thoroughly so that the potato becomes dry.


Once your potato mix is ready, shape the mixture into small round balls of equal sizes. Once all the potato balls are ready, we will deep fry them in medium hot oil, add a piece or two first to check if they crack open, if they do, add more cornstarch or maida to the mixture.

Now add all the potato balls to the oil, and fry till they are completely crispy from the outside. Once done, take them out on a plate with a tissue to absorb excess oil.


After the potato balls have been fried, heat up some oil in a pan for the tadka. to make the tadka, put dried red chillies in the oil, along with some chopped ginger. to this add finely chopped garlic, a lot of slit green chillies, adding slit green chillies will be less spicy compared to chopped green chillies. toss these on a low flame so that the garlic doesn't go brown.

Finally, add curry leaves and toss them in again. Once the tempering is ready, add the deep fried potato balls to the pan along with freshly chopped coriander. toss it together, for the masala to coat the potato well. turn the gas off and your aloo 65 is ready to be plated

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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