Added to 16 cookbooks
This recipe has been viewed 47594 times
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.
Method- 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.
Other Related Recipes
This recipe was contributed by bsharmi on 13 Aug 2011
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe