Potato 65 Recipe – The Irresistible Avatar of the Humble Potato!

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Spicy potato 65 recipe ( urulakilangu varuval ) is a crispy, spicy, and absolutely delightful vegetarian snack. Though inspired by the famous Chicken 65, this version has now earned its own fanbase and is a popular Indian street food. The Vegetarian snacks recipe combination of the right cooking spices, ginger-garlic paste, chili powder, curry leaves, and coriander transforms this into more than just food—it becomes an emotion!

When we think of potatoes, we usually picture a simple stir-fry. But the same potato, when combined with perfect spices, sizzling hot oil, aromatic curry leaves, and bold chili flavor, transforms into Potato 65 – not just food, but a food emotion!

Whether it’s with rice, sambar, or rasam—this dish pairs well with all traditional Tamil meals. Or serve it as a standalone evening snack. Loved by kids and adults alike, Potato 65 is a must-add to your cooking list.

This dish is a fantastic alternative to any non-veg appetizer. It has become the heartbeat of many food lovers. Using simple ingredients readily available at home, this dish is an all-time favorite!

From hotels to street stalls to home kitchens, you’ll find Potato 65 everywhere. Its bright red color and spicy aroma are truly tempting!

Imagine a relaxed evening tea-time chat with friends, served alongside hot Potato 65 – nothing beats that feeling. This recipe brings both flavor and emotion together beautifully!

Now let’s see how to make this delicious Potato 65:

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Preparation Time

10 Minutes

Serve

2–3 people

2 large potatoes (approx. 400g)
2 tsp rice flour
2 tsp corn flour
1 tsp red chili powder
1 tsp garam masala
Salt & pepper to taste
Oil for frying

2 tsp oil
¾ tsp mustard seeds
1 large onion, chopped
1 tsp finely chopped ginger
1 tsp finely chopped garlic
2 green chilies (slit)
2 dried red chilies
Few curry leaves
½ tsp cumin powder
1 tsp garam masala
1 tsp red chili powder

Kadai (for frying and sautéing)
Strainer (to drain oil)
Medium saucepan (to boil potatoes)
Mixing bowls
Slotted spoon
Peeler/knife
Tea strainer (optional – to strain sautéed masala)

Peel the potatoes and cut them into small cubes.
In a pot, add water and bring to a boil. Add the potatoes and cook for 5 minutes until slightly soft (don’t overcook).
Drain the water and transfer the potatoes to a bowl.
Add rice flour, corn flour, garam masala, red chili powder, salt, and pepper. Sprinkle a little water and coat the potatoes well.
Heat oil in a kadai and deep fry the coated potatoes until crispy and golden. Drain and keep aside.
In another pan, heat 2 tsp oil. Add mustard seeds, ginger, garlic, green chilies, dried red chilies, and curry leaves. Sauté well.
Add chopped onion and cook until golden brown.
Add cumin powder, chili powder, and garam masala. Mix well.
Finally, add the fried potatoes and toss everything together gently. Do not add water.
That’s it! Your delicious and crispy Potato 65 is ready to serve!

Serve hot for best taste.
Garnish with chopped coriander leaves.
Goes well with naan, chapati, rice – as a perfect side dish.
If serving as a snack, pair it with mint chutney or curd sprinkled with garlic powder.
A few drops of lemon juice on top right before serving enhances the taste even more.

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Don’t overboil the potatoes – they’ll become mushy.
After mixing with flour and spices, let the mixture rest for 10–15 mins for better coating.
Ensure the oil is hot before frying, or the potatoes will absorb too much oil.
For a slightly sweet-savory twist, you can sauté some thinly sliced red onions into the masala.
Want it extra spicy? Sprinkle a little extra chili powder while serving.

This dish is a fantastic alternative to any non-veg appetizer. It has become the heartbeat of many food lovers. Using simple ingredients readily available at home, this dish is an all-time favorite!

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