Chef Kunal Kapur has made a vegetarian version of good ol’ Chicken 65 from Chennai, and here’s how you can make it at home.
For marination - 5 potatoes Iced Water Salt 2 tbsp Kashmiri chilli powder ½ tsp pepper powder 1 tbsp coriander powder 1 tsp garam masala 1 chopped green chilli Handful of chopped curry leaves 1 tbsp chopped coriander 1 tsp ginger-garlic paste Juice of one lemon 3 tbsp cornflour 2 ½ tbsp Maida Oil
Credits: Canva
3-4 dry red chilli 1 tsp chopped ginger 1 tbsp chopped garlic Handful of curry leaves 3-4 slit green chillies Handful chopped coriander
Credits: Canva
1. Grate potatoes in ice-cold water and let them rest in the water for 30 mins. 2. Squeeze the excess water and transfer the grated potatoes into a bowl.
3. To marinate the potatoes, add all the ingredients mentioned before. 4. With your hand, mix it all together.
5. Now, make small balls of the mixture. 6. Then, deep fry the potatoes.
7. Take a pan, add 1 tbsp oil, and cook red chillies, ginger, garlic, and slit green chillies on low flame. 8. Add some curry leaves and toss again.
9. Now, add the fried potatoes to the pan. 10. Top with some chopped fresh coriander. 11. Give it a gentle toss and take it off the heat.
And that’s it! Your Aloo 65 is ready to be served and enjoyed.