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Sunday, 14 October 2012

Potato 65

This is a vegetarian version of the all time favourite Chicken 65 from Andhra Pradesh. It is a combination of sour and spicy. A must try very tasty starter.

It seems in the restaurant menu, 65 th item would be always a chicken dish. So people used to order for "65 chicken". In due course the dish came to be known as Chicken 65. I don't know whether it is true or not.

Potato 65


4 to 5 Potatoes (parboiled)
1 cup Curd
1 cup Maida/all purpose flour
6 nos Dry Red chilli
1 tsp Jeera/Cumin seed
1/2 tsp Mustard seed
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
1 tsp Red chilli powder
1/4 tsp Turmeric powder
15 nos Curry leaves
Salt to taste
Coriander leaves for garnishing
Lemon juice of 1 lemon
2 tbsp Dessicated coconut powder or grated coconut
2 tbsp Oil + for deep frying


  • Parboil potatoes and grate it into a bowl.
  • Add 1/2 tsp red chilli powder, turmeric powder, salt, 1/2 of the lemon juice, coriander leaves and 2 tbsp maida. Mix well.
  • Make small balls out of the potato mixture and deep fry it in medium hot oil.
  • Once it turns golden brown colour, transfer it into a tissue paper. Keep this aside.
  • In a bowl, mix curd, 1/2 tsp red chilli powder and 1 tbsp maida. Mix well and add little water to make a smooth paste with no lumps.
  • In a non stick pan, add oil, jeera, mustard seeds. When it splutters, add dry red chilli (cut it into two pieces) and curry leaves. Add ginger and garlic. Saute well till it turns its colour.
  • Now add the curd mixture into it. Mix well and let it cook for sometime (till it becomes slightly thick).
  • When it bubbles for sometime, now add the fried potato balls into it. Mix well and it will absorb all the flavours of the curd mixture.
  • When all the gravy is absorbed by the potato balls, take it off from heat.
  • Garnish with coriander leaves and while serving sprinkle little dessicated coconut on it.
  • Serve it hot as a starter.

Fried potato balls

Thanks for visiting
Happy Cooking!!

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