Crunchy Lachha Frittersby Leena Kohli (@leenakohli)
Crunchy Lachha Fritter Recipe for Your Next Gathering!
If you're looking for a quick and easy recipe for your next teatime gathering or for those observing fast, look no further! With its crispy, crunchy texture, everyone is sure to love it.
Lachha fritters can be enjoyed on their own, but they also pair well with a variety of dips and chutneys.
- 2cupPotato (grated)
- 1/2cupSama Flour (Barnyard Millet Flour)
- 1tspSendha Namak (Rock Salt)
- 1/2tbspRed Chilli Flakes
- 2Green Chillies (finely chopped)
- 1/2tbspGinger (finely chopped) (optional)
- 1/2tbspAmchur (dry Mango Powder)
- 1tspCumin Powder
- 1tbspCoriander Powder
- 2tbspchopped Coriander leaves
- 1/2cupWater (as needed)
- Oil for frying
Grate the potatoes with a grater in one direction and soak them in water to prevent browning.
Rinse and squeeze out water, then pat them dry.
In a mixing bowl, combine the grated potatoes, sama flour, sendha namak, red chilli flakes, green chillies, ginger (if using), amchur, cumin powder and coriander powder.
Mix gently; add water if needed to bind the ingredients.
Heat oil in a deep pan or kadai over medium heat until it's hot enough for frying. To test, drop a small amount of the potato mixture into the oil; it should sizzle and rise to the surface without browning too quickly.
Take small portions of the potato mixture, flatten them slightly with your fingers, and then place them in the hot oil.
Turn the fritters occasionally, and fry until they turn crispy and golden.
Use a slotted spoon to transfer the fritters to a kitchen towel to drain excess oil.
Serve hot with a side of curd mixed with green or tamarind chutney.
Tips & Tricks
Soaking and rinsing the potatoes removes excess starch for crispier fritters.
Adjust seasonings to taste.
Serving portions may vary.
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