Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries.
Is the 65 an Indo-Chinese dish?
No. It’s a common misconception as it’s similar in appearance to Indo-Chinese faves like Chilli Paneer, Manchurian, etc. The 65 was actually created in Chennai, Tamil Nadu.
What are the main ingredients in a 65 dish?
Every restaurant, hotel and street vendor has their own take on this dish. My version is an interpretation of the 65. I incorporate key flavours and ingredients like curry leaves, chillies, yoghurt and garlic. Having said this, halloumi is not typically used – but it’s absolutely mouth watering.
Why is it called 65?
Legend has it that the original dish, said to have been created in a Chennai hotel, was Chicken 65. There are many wacky theories around why it’s called 65, some more plausible than others. One suggests the dish was first created with 65 different ingredients, another that it was made with 65 varieties of chilli. Another even suggests that the chicken used to make the original version was 65 years old! Whatever the origin of the dish, know that it’s fiery, tangy and slap-you-in-the-face delicious.
What else can I “65”?
The possibilities are endless. Batter your favourite protein or veggies to make this dynamite Indian dish. This recipe works particularly well with paneer, tofu, seitan, cauliflower and potatoes.
Ways to serve Halloumi 65
Enjoy this dish as part of a larger Indian meal. I suggest you pair it with something carby and plain, such as rice, paratha – or even fries! I know, I’m a complete heathen but let’s be honest, what doesn’t taste good with fries? This Halloumi 65 is a delicious addition to your lunch time wrap or roll. Add some salad and your favourite cooling dip/drizzle to temper the chilli heat.
Halloumi 65: Troubleshooting
Halloumi 65 recipe
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If you like this, you’ll love my recipe for Vegetable Manchurian
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