A popular snack across India, Potato 65 transforms humble spuds into addictively crisp, spiced nuggets. Diced potatoes are battered, deep-fried until golden, then tossed in a bowl spice mix fragrant with curry leaves, chillies, garlic and cumin. While theories abound, its quirky name remains a mystery. This recipe yields a generous batch in just half an hour - ideal for impromptu guests or peckish evenings.
Sunrise tip: For extra crunch, double-fry the potatoes: fry once on medium heat, drain, then fry again on high heat until crisp.
Time: 10 minutes
Wash and peel potatoes. Cut into 2 cm cubes in a large bowl.
Add all-purpose flour, Sunrise Red Chilli powder and corn flour. Mix well with your hands.
Time: 10 minutes
Heat oil for deep frying. Dip the potato cubes in the batter to coat them well. Carefully slide coated potatoes into hot oil.
Fry in batches, stirring occasionally, for 3-4 minutes until crisp and golden brown. Drain on kitchen paper and put them aside in a bowl.
Time: 7-9 minutes
In a kadai or wok, heat 50 ml of refined oil. Splutter mustard seeds, dry red chillies and curry leaves.
Add chopped ginger, chopped garlic and sauté for 2-3 minutes. Reduce heat. Stir in some tomato ketchup, Sunrise Red Chilli powder, Sunrise Coriander powder, Sunrise Cumin powder and salt. Cook for 2-3 minutes.
Then, add Sunrise Sabji Masala and stir well.
Time: 2 minutes
Add fried potatoes to the spiced tomato ketchup mix. Toss well to coat. Sprinkle chopped coriander and lemon juice. Serve Potato 65 hot with ketchup or chutney.
Accompaniment: Mint-coriander chutney, Tamarind chutney