Aloo 65 : Why do non-vegetarians have all the fun. Allo 65 is at par or even better than a chicken 65 dish if prepared properly. Not sure of the real story regarding the orignation of the name XXXX.65(ours is Allo 65) dish but the story behind the chicken 65 is bit funny. In a place in a country bar an argument arises on who can eat maximum amount of chillies which is a considered as a symbol of macho-ism. The shrewd hotelier decided to cash on this and prepared a chicken dish and claimed to have used 65 hot chillies for one kilogram of chicken and the first Chicken65 dish originated. Other story is that 65 ingredients have been used to prepare the dish.
Another reason behind the name Chicken 65 (ours is Allo 65) is that the dish is first introduced in a Buhari restaurent in Chennai by its owner A M Buhari in 1965
Next version of the reason behind the name is that this dish is the 65th item the menu of the hotel.
This XXXX-65 dish is a deep fried dish with lot of red chillies and served as an entree or starter in most of the restaurants. What ever may be the reason this, Allo 65 is one of the best starter one needs to try. Even though there are many regional variation varying from Indian to Chinese, below recipe if Allo 65 is a traditional Indian one with a mild blend of Chinese flavor.
Ginger garlic paste or crushed ginger garlic: 2 to 3 tsp
Lemon juice : 1 tbsp
Dark Soya Sauce - ½ tsp
Coriander powder : ½ tsp
Garam masala powder : ½ tsp
Curry leaves, chopped : 7-8
Whole wheat flour or all purpose flour/maida: 3 tbsp
Salt as required
Water as required
Fresh Grinded Pepper corns : ⅓ tsp
Half Boil the potatoes in cooker. Make sure that potatoes are not over cooked so that they will not crumble. One or 2 whistles are enough without cutting them
Mix all the ingredients in section 2 one by one to become a thick paste.
Peel the potatoes and dice it in to medium sized squares.) Mix the potato in the batter so that it is properly coated.
In a pan fry the potatoes in hot oil till it is golden brown color and crispy.
Once done Keep potatoes in a vessel with dotted holes so that the excess oil is drained out.
Keep it in a serving dish. Sprinkle some chaat masala and garnish with coriander and or mint leaves
Serve hot without loosing the crispness.
Use Kashmiri Red chilly powder to get nice red color instead of artificial colors .
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