Potato 65
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Potato 65

This is a vegetarian version of the all time favourite Chicken 65 from Andhra Pradesh. It is a combination of sour and spicy.

Nimmy Raghu

Ingredients

4-serving
  1. 5 Potatoes
  2. 1 Cup Curd
  3. 1 Cup Maida
  4. 6 red chilli Dry
  5. 1 Teaspoon Cumin seed
  6. 1/2 Teaspoon Mustard
  7. 1 Tablespoon Ginger (finely chopped)
  8. 1 Tablespoon Garlic (finely chopped)
  9. 1 Teaspoon Red chilli powder
  10. 1/4 Teaspoon Turmeric powder
  11. 15 Curry Leaves
  12. 2 Tablespoons coconut coconut Desiccated or grated
  13. 1 Lemon (juice)
  14. 2 Tablespoons Oil + for deep frying

Method

40 mins
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    Parboil potatoes and grate it into a bowl. Add 1/2 tsp red chilli powder, turmeric powder, salt, 1/2 of the lemon juice, coriander leaves and 2 tbsp maida. Mix well.

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    Make small balls out of the potato mixture and deep fry it in medium hot oil. Once it turns golden brown colour, transfer it into a tissue paper. Keep this aside.

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    In a bowl, mix curd, 1/2 tsp red chilli powder and 1 tbsp maida. Mix well and add little water to make a smooth paste with no lumps.

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    In a non stick pan, add oil, jeera, mustard seeds. When it splutters, add dry red chilli (cut it into two pieces) and curry leaves. Add ginger and garlic. Saute well till it turns its colour.

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    Now add the curd mixture into it. Mix well and let it cook for sometime (till it becomes slightly thick).

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    When it bubbles for sometime, now add the fried potato balls into it. Mix well and it will absorb all the flavours of the curd mixture.

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    When all the gravy is absorbed by the potato balls, take it off from heat.

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    Garnish with coriander leaves and while serving sprinkle little dessicated coconut on it. Serve it hot as a starter.

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