Spicy Potato 65

Spicy Potato 65

Spicy Potato 65 is a hot and spicy vegetarian dish.

Here fried crispy potatoes are cooked with  Hyderabadi flavor and spices. It’s a great starter to serve and are best accompanied with any type of rice.


  • Medium sized potatoes – 5
  • Chopped garlic: 5-6 cloves
  • Ginger & Garlic Paste – 1/2 tbsp
  • Slited green chilies – 3
  • Red chili – 2-3
  • Turmeric powder – 1 tbsp
  • Red chili powder – 3/4 tsp
  • Fresh curry leaves – 8-10
  • Fresh curd – 1/2 cup
  • Lemon juice of  1 lemon
  • Chopped cilantro – 3 tbsp
  • Red color: 1 tsp (optional)
  • Ajinamoto – 1/2 tsp (optional)
  • Salt – as required
  • Oil – enough to deep fry

For batter:

  • Turmeric powder: 1/2 tsp
  • Red chili powder – 1 tsp
  • Ginger – 1/2 tbsp
  • Chopped garlic: 2-3 cloves
  • Cornflour – 4 tbsp
  • Fresh curd – 3-4 tbsp
  • Refined flour – 2 tbsp
  • Salt – To taste


  • Parboil the potatoes. Peel the outer skin and cut them into cubes.
  • Add Turmeric powder, Red chili powder, Corn flour, Refined flour, half cup of curd, lime juice and salt to the potato pieces and mix them well.
  • Heat the oil in a wok.
  • Place the potato pieces one by one carefully so that it does not stick to each other.
  • Fry them until they turn to golden brown and crispy.
  • Now it’s time to make gravy. So, for that Heat 2 tbsp oil in another pan.
  • Add the chopped garlic and fry a bit.
  • Put curry leaves, green chilies and red chilies.  Sauté it for few seconds.
  • Now beat the yogurt with a little salt and add it to the pan. At this moment, you can also drop little red color.
  • When gravy becomes thick, add fried potatoes, lime juice and ajinamoto in it.
  • Finally garnish it with chopped cilantro.
  • So, tan ta tan… it’s ready to serve.


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