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An amazingly crispy and easy snack recipe, the aloo-65 has the potatoes mixed with a spicy mixture consisting of chillies, ginger, garlic, lime juice and garam masala. These fried aloo pakodis are served with a tempering of mustard seeds, curry leaves and grated coconut as snack with tea.
- Boil, peel and cut the potatoes into cubes and keep aside.
- Combine the ginger-garlic paste, chilli powder, garam masala, salt, tandoori colour, ajinomotto, lime juice and corn flour in a bowl and mix well.
- Add the potatoes and toss well.
- Heat the oil in a kadhai and deep fry the potatoes till they turn golden and crisp from all the sides.
- Heat 2 tsp oil in same kadhai adn add the red chillies and curry leaves and saute for 20 seconds.
- Add this tempering to the potatoes and toss well.
- Serve hot.
This recipe was contributed by bsharmi on 13 Aug 2011
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