Crispy Aloo Lachha Recipe: Eat Crispy Aloo Lachha with evening tea, know its easy recipe here…

Crispy Aloo Lachha Recipe: If you get something crispy, spicy and halwai-style with evening tea, then it is definitely fun. In such a situation, people often make crunchy pakodas and enjoy them. But if you want to try something new then this time you can make Aloo Lachha Namkeen. This is a recipe that is absolutely crispy and stays crisp for a long time. So let’s know its easy recipe.

Material

Potatoes – 3–4 large (starchy)
cold water + ice cubes
oil for frying
Salt – as per taste
Black salt-½ tsp
Red chilli powder-½ tsp
Black pepper powder-¼ tsp
Chaat masala-½ tsp
Pinch of asafoetida (optional)

Method

1. First of all peel the potatoes. Cut thin long strips with the help of a grater or slicer. The thinner the slices, the more crunchy they will be.
2. Immediately soak the cut potatoes in ice cold water for 15–20 minutes. Wash by changing the water 2–3 times. This will remove excess starch and the strands will not stick together.
3. Take out the potatoes in a sieve and spread them on a clean cloth or kitchen towel. It is important to dry completely. If water remains then the chapatti will not become crunchy.
4. Heat oil in a pan (medium flame). Add potatoes little by little. Keep stirring gently so that it does not stick. Fry until golden and crisp.
5. First fry lightly, take out and cool for 2-3 minutes, then fry again on high flame for 1 minute – this will make the lachha more crispy.
6. Sprinkle salt, black salt, red chilli, black pepper, chaat masala and asafoetida on the hot balls. Mix gently. Keep it in an airtight container only after it cools completely.