Aloo 65

Calories:

Protein: TBU

Fat: TBU

Carbohydrates:

Fiber:

Sodium:

Sugar: nil

Cholesterol:

 :

For the Potato Coating:
3 large potatoes, peeled and cut into bite-sized pieces
250 grams hung curd
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
15 grams Salt
250 grams cornflour or rice flour (for coating)

For the Masala:
30 ml refined oil
6 grams mustard seeds
6 grams cumin seeds
Curry leaves
2 green chilies, finely chopped
15 grams ginger garlic paste
1 onion, finely chopped
130 grams bell peppers (capsicum), finely chopped
6 grams red chili powder
5 grams garam masala
15 grams Salt
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)

Instructions:

1. Boil the potato pieces until they are parboiled. Drain and let them cool.

2. In a bowl, mix Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, and salt to create the marinade. Add the parboiled potato pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes.

3. After marination, coat the potato pieces in cornflour or rice flour.

4. Heat oil in a pan or deep fryer. Fry the coated potato pieces until they are golden brown and crispy. Remove them and set aside on a paper towel to drain excess oil.

5. In a separate pan, heat 30 gramss of oil. Add mustard seeds and cumin seeds. Let them splutter.

6. Add curry leaves, chopped green chilies, and ginger garlic paste. Saute for a minute.

7. Add chopped onions and cook until they become translucent.

8. Add chopped bell peppers and cook for a couple of minutes until they are slightly tender.

9. Add red chili powder, garam masala, and salt. Mix well.

10. Add the fried potato pieces to the masala and toss until they are well-coated.

11. Garnish with chopped coriander leaves.

12. Serve hot with lemon wedges.

Aloo 65 makes for a delicious and spicy snack or appetizer. Adjust the spice levels according to your preference. Enjoy the crispy and flavorful Aloo 65!