Crispy Aloo 65
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Parboiled potato cubes tossed in a chilli-garlic 65 marinade and crisped — restaurant heat with less oil via air-fryer or shallow pan.
Aloo 65 is the potato version of the famous Chicken 65 from Chennai. A red, spicy coating on crisp potato cubes finished with curry leaves makes a party snack. The name comes from the Chennai chicken 65, and the potato version follows the same red, spiced coating idea for vegetarians.
Ingredients
How to Make It
Parboil potato cubes; pat dry.
Coat in marinade and flours; air-fry or shallow-fry until crisp.
Quick-temper curry leaves and toss.
Nutrition per serving
* Approximate values per serving
Health Benefits
Air-frying cuts deep-fry oil while keeping the 65 spice kick. Pair with salad, not more fried sides.
Parboiled potato crisps well in an air fryer, so you get the crust with far less oil.
Pro Tips
- →Dry potatoes well.
- →Don’t overcrowd.
- →Serve immediately.
- →Parboil the potato for just 5 minutes, then dry completely.
- →Coat evenly in the curd and spice marinade.
- →Air-fry in a single layer and toss halfway.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); White rice (raw): about 365 kcal; Potato (raw): about 77 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Cauliflower 65.
- 2Paneer 65 marinade.
- 3Add a few chopped green chillies and a squeeze of lemon at the end.
Frequently Asked Questions
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