Crispy Alu 65: Authentic Indo-Chinese Potato Snack Recipe
30 minutes
1321 reads
About Crispy Alu 65: Authentic Indo-Chinese Potato Snack Recipe
Experience the irresistible crunch and bold flavors of Alu 65, a beloved Indo-Chinese street food snack. This recipe delivers perfectly crispy potato cubes coated in a vibrant, spicy batter. It's the ideal appetizer or party snack, guaranteed to be a crowd-pleaser.Easy to make and incredibly satisfying, Alu 65 is a fantastic way to introduce yourself to the exciting world of Indo-Chinese cuisine. The combination of tender potatoes and the zesty, spiced batter creates a unique textural and flavor experience that's both addictive and unforgettable.Whether you're a seasoned cook or a beginner, this recipe provides clear instructions and helpful tips to ensure your Alu 65 turns out perfectly every time. Get ready to impress your friends and family with this delicious and authentic Indo-Chinese treat!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Potatoes
- 3 Potatoes hard-boiled and cubed, medium-sized
For the Batter
- 2 cup Self-Raising Flour
- 1/4 cup Corn Flour
- 1/2 tsp Chili Powder adjust to your spice preference
- 1/2 tsp Cumin Powder also known as jeera powder
- 1/2 tsp Coriander Powder also known as dhania powder
- 1/2 tsp Pepper Powder black
- 1/2 tsp Chaat Masala
- 2 tsp Soy Sauce
- 1.5 tsp Salt or to taste
- 1/2 cup Water or as needed to create a thick batter
For Frying
- 2 cup Vegetable Oil or enough for deep frying
Instructions
Prepare the Potatoes
- Hard boil the potatoes until tender. Peel and cut into bite-sized cubes.
Make the Batter
- In a large bowl, whisk together the self-raising flour, cornflour, chili powder, cumin powder, coriander powder, black pepper powder, chaat masala, soy sauce, and salt.
- Gradually add water, mixing until you achieve a thick, smooth batter. The consistency should be similar to pancake batter.
Fry the Alu 65
- Heat the vegetable oil in a deep pan or wok over medium heat.
- Once the oil is hot (a cube of potato dropped in should sizzle immediately), dip the potato cubes into the batter, ensuring they are fully coated.
- Carefully add a few potato cubes to the hot oil, avoiding overcrowding the pan.
- Deep fry the potato cubes until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 3-4 minutes.
- Remove the crispy Alu 65 from the oil and place them on a wire rack or paper towel to drain excess oil.
Serve
- Serve the Alu 65 hot, garnished with fresh cilantro (optional) and accompanied by your favorite dipping sauce, such as tomato ketchup or mint chutney.
Recipe Notes
Expert Tips for the Perfect Alu 65
- For extra crispy Alu 65, allow the battered potato cubes to rest for 10-15 minutes before frying. This helps the batter to set.
- Don't overcrowd the pan when frying. Working in batches ensures even cooking and prevents the temperature of the oil from dropping too much.
- Adjust the amount of chili powder to control the level of spiciness to your preference.
- For a healthier version, you can shallow fry the Alu 65 instead of deep frying. Use less oil and cook in a single layer.
Related Posts You May Like
Recipe Nutrition
Calories: 275kcalCarbohydrates: 58gProtein: 8gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgFiber: 3gSugar: 1g
jayashree trao
Articles: 21
5 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to make this at home!
Such a scrumptious dish! Thank you.
This looks so good! Appreciate the share.
What a delicious idea! Thanks for sharing.
I am sure it would be close to Chicken 65!!