Potato 65

Potato 65 is a vegetarian adaptation of the iconic South Indian fried chicken dish, Chicken 65. While the exact origin of Chicken 65 remains disputed—often credited to the Buhari Hotel in Chennai in the 1960s—Potato 65 emerged as a popular alternative in Indian restaurants and home kitchens, particularly in the UK and across India. The dish typically uses boiled, cubed potatoes that are marinated in a spiced yogurt or buttermilk mixture seasoned with ginger, garlic, red chili powder, turmeric, and a touch of curry leaves. After marination, the potatoes are coated in a chickpea flour or cornstarch batter and deep-fried until crisp, then tossed in a final tempering of mustard seeds, dried red chilies, and fresh curry leaves.

A great Potato 65 balances a crunchy exterior with a soft, fluffy interior, and the marinade should penetrate the potato for a bold, fiery flavor without being overpowering. The dish is often finished with a squeeze of lemon and a sprinkle of chaat masala for tang and depth.

Regional variations exist, with some versions incorporating ketchup or soy sauce for an Indo-Chinese twist, or swapping the batter for a semolina crust. In Wolverhampton, United Kingdom, the venue Desi Yew Tree has been praised for its rendition, as highlighted by the food reviewer Only Scrans, who notes it as a standout vegetarian starter on their menu. This dish continues to evolve, from street stalls in Tamil Nadu to pubs in the English Midlands, cementing its place as a beloved spicy snack.