Aloo 65 or Potato 65

INGREDIENTS:

•     1 Large Potato
•     Oil for frying

For the Batter:

•     5-6 Sprigs of Coriander Leaves
•     2 Green Chilli’s
•     1 Tspn Garam Masala
•     1 Tspn Red Chilli Powder
•     1 Tbspn Curd
•     1 Tspn Lemon Juice
•     1 Tbspn Maida
•     1 Tbspn Rice Powder
•     5-6 Cloves of Garlic
•     1” Ginger
•     Salt to taste

METHOD:

• Boil the potatoes such that it retains its shape. Let it cool and cut into cubes. Keep aside.
• Blend the coriander leaves, green chilli, ginger and garlic into a coarse paste.
• In a mixing bowl, mix the rest of the batter ingredients with the freshly blend mix. Add water if required.
• Add the potato cubes and toss, till all the cubes are well coated.
• Heat oil for frying.
• Dip each cube individually hot oil. Wait for the batter coated baby corn to cook a little before trying to flip them with a ladle. Flipping earlier or cooler oil might lead to the batter leaving the potato.
• Fry till golden brown. Place on paper towel to drain out excess oil.
• Alternatively, the potato cubes can be shallow fried on a tawa, on a low flame. This method uses less oil.
• Serve with ketchup or mint chutney !!