Aloo Lachha Namkeen is a crispy and flavorful snack made from grated potatoes. Perfect for tea-time or as a garnish for chaats, this recipe is easy to prepare and can be stored for up to ten days. The process involves grating, soaking, drying, and deep frying potatoes, followed by seasoning with spices. It's a delightful treat that brings back memories of homemade snacks and festive occasions.
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Ingredients
Potatoes (medium-sized, preferably starchy varieties like Russet or Indian aloo)4
Salt (to taste)
Red chilli powder (optional)1/2tsp
Black pepper powder1/2tsp
Oil (for deep frying)
Water (for soaking)
Ice cubes (optional)
Nutrition (per serving)
Calories
0.9kcal (0.04%)
Protein
0.0g (0.08%)
Carbs
0.2g (0.06%)
Sugars
0.0g (0.02%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Aloo Lachha Namkeen Recipe
- Step 1
Wash the potatoes thoroughly and peel them. Keep a bowl of cold water ready.
- Step 2
Use a lachha jali (sev) grater or a julienne slicer to grate the potatoes into thin matchstick-like strips. Immediately place the grated potato in the bowl of cold water to prevent discoloration and to remove excess starch.
- Step 3
Rinse the grated potatoes two to three times until the water runs mostly clear. Soak them in cold water for ten to fifteen minutes. Adding ice cubes is optional but helps to keep the potatoes crisp during frying.
- Step 4
Drain all the water using a strainer. Spread the grated potato on a clean kitchen towel or paper towel and pat dry thoroughly. This step is important to ensure the lachha turns out crispy.
- Step 5
Heat oil in a deep pan or kadhai on medium heat. Add small batches of the dried potato lachha to the hot oil. Do not overcrowd the pan. Fry until the strips turn golden brown and crispy. Stir occasionally for even frying. Remove using a slotted spoon and place on paper towels to drain excess oil.
- Step 6
While the lachha is still warm, sprinkle salt, black pepper powder and optional red chilli powder. Toss gently to coat the seasoning evenly.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.9kcal (0.04%)
Protein
0.0g (0.08%)
Carbs
0.2g (0.06%)
Sugars
0.0g (0.02%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the grated potatoes are dried thoroughly before frying to achieve maximum crispiness.
Adding ice cubes to the soaking water helps keep the potatoes crisp during frying.
Do not overcrowd the pan while frying to ensure even cooking and crispiness.
Store the cooled lachha in an airtight container to maintain its freshness and crunch.
FAQS
Can I use any type of potato for this recipe?
It's best to use starchy varieties like Russet or Indian aloo for optimal crispiness.
How long can I store Aloo Lachha Namkeen?
You can store it in an airtight container for up to ten days.
Can I add other spices to the seasoning?
Yes, you can add chaat masala or dry mango powder for a tangy flavor.
Why is it important to soak the grated potatoes?
Soaking helps remove excess starch and prevents discoloration, ensuring crispiness during frying.
Can I make this recipe without deep frying?
While deep frying gives the best results, you can try baking or air frying for a healthier alternative.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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