easy aloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticks
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 1 box
- Category: snacks
- Cuisine: Indian
Ingredients
- 3 potato / aloo
- 2 tbsp corn flour
- ¼ cup peanuts
- ¼ cup cashew / kaju
- 2 tbsp dry coconut / kopra
- few curry leaves
- 2 dried red chilli (broken)
- ½ tsp pepper (crushed)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ tsp aamchur / dry mango powder
- ½ tsp salt
Method
- firstly, peel and grate 3 potato. use fresh potatoes, else namkeen will not be crispy.
- now rinse the grated raw potato well to remove of starch.
- drain off the potato and squeeze out water completely.
- pat dry the potatoes to remove any water if present.
- transfer the grated potato into a large bowl.
- add 2 tbsp corn flour and mix well. corn flour helps to make namkeen more crispy.
- deep fry the potato by spreading into hot oil.
- using the chopstick fry the potato uniformly.
- fry on medium flame, until the potato turns golden and crisp.
- drain off the potato over kitchen paper to remove excess oil.
- now in the same oil fry ¼ cup peanuts, ¼ cup cashew, 2 tbsp dry coconut, few curry leaves and 2 dried red chilli.
- also add ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp aamchur and ½ tsp salt.
- mix gently making sure all the spices are coated well.
- finally, enjoy aloo lachha namkeen for a month when stored in an airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.