Potato 65 Dry Sauce

1: Grate the potatoes, rinse in cold water, and squeeze out excess water.

2: In a bowl, mix grated potatoes, rice flour, corn starch, salt, red chilli powder, and ginger-garlic paste. Combine well to form a dough.

3: Shape the mixture into small balls.

4: Heat oil in a pan for deep frying. Fry the potato balls on medium flame until golden brown and crispy. Remove and set aside on a paper towel.

5: In another pan, heat 1 tbsp oil. Add chopped garlic, curry leaves, and green chillies. Sauté until fragrant.

6: Add chopped shallots and cook until translucent.

7: Season with salt, turmeric, garam masala, and red chilli powder. Mix well.

8: Add tomato sauce and stir to combine, allowing the flavors to blend for 2-3 minutes. Add water if the sauce is too dry.

9: Add the fried potato balls to the pan and toss gently until well coated in the sauce.

10: Garnish with freshly chopped coriander leaves and serve hot.