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Ingredient
Falahari Aloo lachha Namkeen
Introduce
Ingredient
Food ration :
1 boxCooking time :
30 minutes
1/4 cup
peanuts
1/4 cup
cashew / kaju
2 tbsp
dry coconut / kopra
Few
curry leaves
1/2 tsp
pepper (crushed)
1/2 tsp
kashmiri red chilli powder
1/2 tsp
salt /Rock salt
Cooking instructions
* Step 1
Firstly, peel and grate 3 potatoes. use fresh potatoes, or else namkeen will not be crispy.
* Step 2
Now rinse the grated raw potato well to remove of starch.
* Step 3
Drain off the potato and squeeze out the water completely.
* Step 4
Pat dry the potatoes to remove any water if present.
* Step 5
Transfer the grated potato into a large bowl.
* Step 6
Add 2 tbsp cornflour/ 1 tbsp sabudana powder and mix well.
* Step 7
Corn flour/ sabudana powder helps to make namkeen more crispy.
* Step 8
Deep fry the potato by spreading it into the hot oil.
* Step 9
Using the chopstick fry the potato uniformly.
* Step 10
Fry on medium flame, until the potato turns golden and crisp.
* Step 11
Drain off the potato over kitchen paper to remove excess oil.
* Step 12
Now in the same oil fry ¼ cup peanuts, ¼ cup cashew, 2 tbsp dry coconut, a few curry leaves, and 2 dried red chilies.
* Step 13
Also add ½ tsp pepper, ½ tsp chili powder, ½ tsp amchur, and ½ tsp salt.
* Step 14
Mix gently making sure all the spices are coated well.
* Step 15
Finally, enjoy aloo lachha namkeen for a month when stored in an airtight container.
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