Step 1

Parboil the potatoes in a 2 litre pressure cooker for about 1 whistle on medium heat. Add water enough to cover the potatoes in the cooker.

Step 2

The potatoes should be about 20% to 30% cooked. Let the pressure fall naturally in the cooker and then only open the cooker.

Step 3

Drain the water and set the potatoes aside to cool. When they become warm, peel and chop the parboiled potatoes in 1 inch cubes.

Step 4

In a bowl, make a thick to medium-thick batter with all the ingredients listed under the heading "For Batter" above. The batter should be without any lumps and should not be thin.

Step 5

Add the diced boiled potatoes to the batter and coat them evenly with the batter

Step 6

In a kadai or pan heat the oil. When the oil becomes hot then take each batter coated potato and shallow fry or deep fry till golden brown and crisp.

Step 7

Turn them as needed for even frying.

Step 8

Once done then remove with a slotted spoon draining as much oil as possible. Then drain them on kitchen paper towel so that the extra oil is abosbed.

Step 9

Serve aloo 65 hot garnished with coriander or mint leaves or both along with some green chutney or tomato sauce.