When I think of Potato 65, I’m flooded with warm memories. Growing up, my mother would fry up a big batch of this spicy, bright-red potato dish for special occasions. The kitchen would fill with the aroma of curry leaves crackling in hot oil and chiles, and we kids would line up eagerly to snag the first crispy bite. Whether it was a family Diwali get-together or a rainy monsoon evening, a platter of Potato 65 instantly made it feel like a celebration, with its vibrant colors and bold flavors bringing joy to everyone.
Potato 65 is an Indo-Chinese inspired snack that’s popular across India, especially as a vegetarian take on the famous Chicken 65. It features golden deep-fried potato cubes coated in a spiced batter, then tossed in a tangy, chili-infused yogurt sauce along with curry leaves and chilies. The result is a crispy, spicy, and tangy appetizer that’s finger-licking good. (Ever wondered why it’s called 65? Legend has it the original Chicken 65 got its quirky name either from being item #65 on a Chennai canteen menu or from being introduced in the year 1965. Whatever the true story, all that matters is how delicious these “65” dishes taste!)
Potato 65 served in a bowl, garnished with curry leaves and green chili – a vibrant appetizer that’s crispy, spicy, and irresistibly tangy. In the photo above, you can see how the fried potato cubes are generously coated in the reddish yogurt-chili sauce and dotted with fried curry leaves. Each bite bursts with flavor: the crunch of the batter, the heat of chilies, and a slight tang from that special sauce. It’s no wonder this dish is a crowd-pleaser at parties and family gatherings.
Despite its restaurant-style flair, Potato 65 is quite straightforward to make at home. Below, I’ll guide you through the ingredients and step-by-step instructions, along with plenty of handy tips to ensure your Potato 65 comes out perfectly crispy (and not greasy or soggy!). This festive snack makes a fantastic starter for any party, and also doubles as a flavorful side dish – you can serve it alongside naan or biryani, or even with fried rice and pulao. Now, let’s get cooking this spicy treat!
Ingredients
For the Potatoes & Batter:
Potatoes (boiled) – 3 medium potatoes, peeled and cut into 1-inch cubes (par-boiled until just fork tender).
All-purpose flour (Maida) – ¼ cup (for binding the batter).
Corn flour (Cornstarch) – 3 tablespoons (adds extra crispness).
Rice flour – 1–2 tablespoons (optional, for even more crunch; you can skip if not available).
Ginger-Garlic paste – 2 teaspoons (for robust flavor in the marinade).
Kashmiri red chili powder – 1 teaspoon (mild, for color).
Garam masala – ½ teaspoon (warm spice mix).
Black pepper powder – ½ teaspoon (for a slight kick).
Turmeric powder – ¼ teaspoon (adds color and flavor).
Salt – to taste.
Baking soda – a pinch (helps make the coating light and crisp).
Water – ~¼ cup, or as needed to make a thick batter.
For the Tempering (Yogurt-Chili Sauce):
Oil or Ghee – 2 tablespoons (for tempering the spices).
Cumin seeds – 1 teaspoon (adds a nutty aroma when tempered).
Mustard seeds (optional) – ½ teaspoon (for a South Indian touch, optional).
Garlic – 3–4 cloves, finely chopped.
Onion – 1 small, finely chopped (optional, adds extra flavor in the final toss).
Green chilies – 2, slit lengthwise (for heat and garnish).
Dried red chilies – 2, broken into pieces.
Curry leaves – 1 sprig (about 8–10 fresh curry leaves).
Kashmiri red chili powder – ½ teaspoon (for color in the sauce; adjust for spice level).
Coriander powder – 1 teaspoon (adds earthy flavor to the sauce).
Soy sauce – 1 teaspoon (optional, for an Indo-Chinese twist and umami).
Tomato ketchup – 1 teaspoon (optional, adds tangy sweetness in the Indo-Chinese version).
Yogurt (curd) – ¼ cup, thick and whisked (this is the base of the tangy sauce; use plain yogurt or Greek yogurt, at room temperature to avoid curdling).
Salt – a pinch (to season the sauce, remember the batter already has salt).
Sugar – ½ teaspoon (optional, to balance the heat and tang if needed).
For Garnish:
Fresh cilantro (coriander leaves) – a handful, chopped.
Fried curry leaves & chilies – reserved from tempering (they become crispy and aromatic).
Lemon wedges – to serve on the side (a squeeze of lemon before eating elevates the flavors).
Chaat masala – a pinch to sprinkle on top (optional, for a tangy finish).
Tip: Using Kashmiri red chili powder gives a brilliant red color without making the dish too spicy – no artificial food coloring needed. If you prefer extra heat, you can mix in a bit of hotter chili powder or a couple of chopped green chilies to the batter or sauce.
Step-by-Step Instructions
1. Prep the Potatoes: Peel and cut the potatoes into cubes (about 1-inch pieces). Par-boil the potato cubes in salted water until just tender but not mushy. You can boil for about 5–6 minutes or pressure cook for 1 whistle – the potatoes should be cooked through yet firm enough to hold their shape. Tip: Do not overcook the potatoes, or they’ll break apart and soak up oil later, making them soggy. Once done, drain and let the potato cubes cool slightly (excess moisture will also make the batter slip off, so ensure they are not water-logged).
2. Make the Batter: In a mixing bowl, combine the flours (all-purpose, corn flour, and rice flour if using), ginger-garlic paste, Kashmiri chili powder, garam masala, black pepper, turmeric, baking soda, and salt. Add a little water at a time and whisk to form a thick, smooth batter that can coat the potatoes (no big lumps). The batter consistency should be like pancake batter – not too thin (or it won’t cling) and not too thick (or the coating will be dense). Tip: If the batter looks too runny, sprinkle a bit more flour; if too thick, add a spoon of water. Also, taste-test the batter and adjust salt or spice if needed (keeping in mind the sauce will add more flavor later).
3. Batter Coat the Potatoes: Add the boiled potato cubes into the bowl of batter. Gently toss or fold until every potato piece is well coated with the spiced batter. Let it sit for 5–10 minutes while you heat the oil. (This short rest helps the batter adhere better, but don’t leave it too long or the potatoes might start releasing moisture).
4. Deep Fry the Potatoes: Heat oil in a deep kadai or heavy-bottom pan for deep frying. You’ll need enough oil to submerge the potato pieces (about 2 inches of oil depth). Once the oil is hot (around 350°F/180°C; you can test by dropping a bit of batter – it should sizzle and rise immediately), carefully drop in the batter-coated potato cubes in small batches. Do not crowd the pan. Fry on medium-high heat until the potatoes turn crispy and golden-brown on the outside, about 4–5 minutes per batch. Stir occasionally for even frying. Tip: Frying at too low a heat will make the potatoes absorb oil and turn limp, so keep the oil moderately hot. On the other hand, don’t crank the heat to smoking – you want the potatoes to crisp up gradually; they take a little time to get a nice crunchy coating, so be patient. Once done, remove the fried potatoes with a slotted spoon and drain excess oil on paper towels.
5. Prepare the Tempering (Tadka): In a wide pan or wok, heat 2 tablespoons of oil (or ghee for extra flavor) on medium heat. Add the cumin seeds (and mustard seeds, if using). Let them splutter for a few seconds (this releases their aroma). Then toss in the finely chopped garlic, broken dried red chilies, slit green chilies, and fresh curry leaves. Sauté these for a minute until the garlic turns lightly golden and the curry leaves turn crisp. (Careful, this will release spicy fumes – keep your face away!). If using onions, add the chopped onion now and sauté until translucent. Your kitchen should smell divine at this point with all those aromatics frying.
6. Add Spice Powders & Sauce Base: Reduce the heat to low. Now add the spice powders: Kashmiri chili powder (for that bright color), coriander powder, and a pinch of salt to season the masala. If you want the Indo-Chinese twist, also stir in the soy sauce and ketchup at this stage, mixing everything well so the spices and sauces combine. Sauté for just 20–30 seconds – be careful not to burn the powders. Tip: Adding the sauces (soy & ketchup) gives a lovely sweet-spicy kick reminiscent of chili sauce; you can skip them for a more traditional flavor, but they do elevate that Indo-Chinese profile.
7. Stir in the Yogurt: Still on low heat, add the whisked yogurt to the pan. Immediately stir continuously as you add it, allowing it to form a creamy, spiced sauce with the tempered spices. Cook this yogurt-chili sauce for about 30 seconds to a minute on low flame, just until it heats through and thickens slightly. Important Tip: Keep the flame low when adding yogurt to prevent it from curdling or splitting. You can even take the pan off the heat, stir in the yogurt, then return to low heat – this gentler approach helps if you’re worried about curdling. The sauce should be fairly thick and clingy; if it looks too thick or dry, you can stir in a splash of water to loosen it a bit (or if you prefer more “saucy” Potato 65).
8. Toss Fried Potatoes in the Sauce: Now add the fried potato pieces into this yogurt sauce. Increase heat to medium-low and gently toss or fold the potatoes so that each piece is well coated with the tangy, spiced sauce. Do this for a minute until the potatoes are reheated and nicely covered in the masala. You’ll see the potato 65 take on a gorgeous fiery color and shiny glaze from the sauce. Finally, turn off the heat.
9. Garnish and Serve: Transfer the Potato 65 to a serving dish. Sprinkle the chopped fresh cilantro on top. For extra punch, you can sprinkle a pinch of chaat masala over the top and a squeeze of fresh lemon juice. Garnish with the crispy fried curry leaves and green chili pieces from the pan (they’re edible and delicious!). Serve immediately while it’s hot and crispy.
Tip: Potato 65 tastes best when served right away, as that’s when it’s most crispy. If it sits too long, it may soften – but you can re-crisp it in a hot oven or air fryer for a few minutes if needed. Also, if you find the dish too spicy, serve a cooling mango lassi or yogurt raita on the side to balance the heat.
Variations and Tips
Air-Fryer Potato 65: Want a lighter version? You can air-fry the batter-coated potatoes instead of deep frying. Preheat your air fryer to 180°C (350°F). Lightly grease the basket and place the coated potato cubes in a single layer. Spray or brush a little oil on them for extra crispness. Air-fry for about 15–18 minutes, shaking the basket halfway, until the potatoes are crispy and golden. Then, toss them in the prepared yogurt-chili tempering as in the main recipe. (They’ll be slightly less evenly browned than deep-fried, but still delicious!).
Baked Potato 65: Similarly, you can bake the coated potatoes in a conventional oven. Preheat the oven to 200°C (400°F). Arrange the batter-coated potato pieces on a greased or parchment-lined baking sheet, spacing them out. Drizzle or spray a bit of oil on top. Bake for ~25–30 minutes, flipping them once halfway through, until they turn crisp and golden-brown. Then toss in the sauce. Baked Potato 65 will be a bit lighter in texture but is a great option if you want to avoid deep frying.
Pan-Fried (Tawa) Version: If you don’t want to deep fry, you can shallow-fry the potatoes on a tawa (griddle) or wide pan with a few tablespoons of oil. Place the batter-coated potatoes on the hot pan and cook on medium heat, turning them to cook all sides. They may not get uniformly crispy like deep-fried ones, but you can achieve a good golden crust on most sides. Proceed with the tempering and sauce once they are nicely browned. Tip: Ensure your potatoes aren’t over-boiled for this method, as they need to hold up to flipping.
“Chili-Sauce” Base Alternative: While the recipe above uses a yogurt-based sauce, you can make a pure Indo-Chinese style Potato 65 by replacing the yogurt with a chili-garlic sauce base. For example, skip the yogurt and instead add 2–3 tablespoons of schezwan sauce or your favorite bottled chili-garlic sauce (along with the soy sauce and ketchup) into the tempering. Toss the fried potatoes in that; it will give a spicier, stickier coating similar to Chili Potato (another Indo-Chinese dish). This variation packs an extra punch and has no dairy. (If doing this, you can also add a teaspoon of vinegar for a tangy kick instead of yogurt).
Other 65 Variations: The “65” style is so versatile that you can swap out the potato for other ingredients. Cauliflower 65 (Gobi 65) and Paneer 65 are popular variations – using the same marinade and process, just replacing with cauliflower florets or paneer cubes. Even baby corn 65 or mushroom 65 are delicious alternatives. So, feel free to use this recipe as a template and get creative with other veggies or proteins!
Healthier Flour Swap: If you prefer not to use refined flour (maida), you can substitute whole wheat flour for the batter – it works, though the coating might be slightly denser. You can also experiment with using gram flour (besan) for a different flavor, but the texture will change a bit.
Adjusting Spice Levels: Potato 65 is meant to be spicy, but you can always adjust it to your taste. Use fewer chilies (or remove chili seeds) for a milder version. For extra-spicy, add more green chilies in the tempering or a hotter variety of chili powder in the batter. Tasting as you cook is key!
Serving Suggestions
Potato 65 is best enjoyed hot and fresh, when the exterior is still crispy. It makes for an excellent party appetizer – stick toothpicks in the pieces to serve them finger-food style, and watch them disappear in no time! For a party platter, you can serve Potato 65 alongside other Indo-Chinese snacks like spring rolls or Gobi Manchurian, and a bowl of green chutney or ketchup for dipping (although it’s flavorful enough on its own).
For a more substantial meal, pair Potato 65 as a side dish with Indian breads or rice. It goes wonderfully with chapati or naan, since the tangy sauce can be scooped up, almost like a dry curry. I also love it with a mild fried rice, pulao, or even jeera rice, to add a spicy kick on the side. In South India, it’s not unusual to serve it alongside biryani or pilaf as a crunchy contrast.
To balance the spiciness, serve a cooling accompaniment: a simple raita (yogurt dip with cucumber) works well, or the classic mango lassi as mentioned earlier for kids and adults alike. A squeeze of lemon on top of the Potato 65 just before eating also brightens up the flavors and adds extra tang.
If you have any leftovers (a rare occurrence!), you can reheat them in an oven or air fryer to bring back some of the crispiness. However, avoid microwaving, as that will make the batter soft. But honestly, once you put this dish out, there’s seldom anything left to store – it’s that addictive!
Enjoy your homemade Potato 65 – a dish that’s crispy, spicy, tangy, and absolutely unforgettable. It’s the kind of recipe that brings people together, be it at a festive holiday gathering or just a fun weekend snack night. Happy cooking and happy eating! 🎉🥔🔥
The Pinch of Masala 