> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Aloo Lachha Namkeen
| | |
| -------------- | ------ |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 1 box |
## 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
## Instructions
1. firstly, peel and grate 3 potato. use fresh potatoes, else namkeen will not be crispy.
2. now rinse the grated raw potato well to remove of starch.
3. drain off the potato and squeeze out water completely.
4. pat dry the potatoes to remove any water if present.
5. transfer the grated potato into a large bowl.
6. add 2 tbsp corn flour and mix well. corn flour helps to make namkeen more crispy.
7. deep fry the potato by spreading into hot oil.
8. using the chopstick fry the potato uniformly.
9. fry on medium flame, until the potato turns golden and crisp.
10. drain off the potato over kitchen paper to remove excess oil.
11. now in the same oil fry ¼ cup peanuts, ¼ cup cashew, 2 tbsp dry coconut, few curry leaves and 2 dried red chilli.
12. also add ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp aamchur and ½ tsp salt.
13. mix gently making sure all the spices are coated well.
14. finally, enjoy aloo lachha namkeen for a month when stored in an airtight container.
## Step-by-step
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.
## Video
## Notes
* firstly, be gentle while frying grated potato, else they will not be separate and stick to each other.
* also, adding spices are to your choice. however, it makes namkeen more flavourful.
* additionally, add bhel or fried poha for variation.
* finally, **aloo lachha namkeen** tastes great when served crispy and with hot [tea](/recipes/cutting-chai-recipe-mumbai-cutting-tea).
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-lachha-namkeen-aloo-lacha-chivda/](https://hebbarskitchen.com/aloo-lachha-namkeen-aloo-lacha-chivda/)
