Today, we’re sharing a secret halwai-style method to make perfectly crispy Aloo Lachha Namkeen at home – so delicious that everyone will ask where you bought it from!
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New Delhi: Evening tea feels incomplete without something crispy and spicy. While packaged snacks are easy to grab, nothing beats the taste of homemade namkeen. Today, we’re sharing a secret halwai-style method to make perfectly crispy Aloo Lachha Namkeen at home - so delicious that everyone will ask where you bought it from!
Ingredients
Method
1. Prepare the Potatoes
Peel the potatoes thoroughly. Using the coarse side of a grater, grate them lengthwise to get long, slightly thick strands.
2. The Real Secret – Remove the Starch
Immediately place the grated potatoes in water. Wash them 3–4 times with fresh water until the water turns completely clear. This step removes excess starch — the key to making your namkeen extra crispy and keeping it fresh for weeks.
3. Ice-Cold Soak
Soak the washed strands in very cold water for 10–15 minutes. This helps firm up the slices and reduces oil absorption during frying.
4. Dry Completely
Drain the water and spread the strands on a clean cotton cloth. Let them air-dry under a fan for 10–15 minutes or gently pat them dry. Make sure there is no moisture left before frying.
5. Fry to Perfection
Heat oil in a deep pan on high flame. Once it’s hot (slightly smoky), add the potato strands in small batches.
Keep the flame high for the first 1–2 minutes.
Then reduce to medium.
Fry until golden and crisp.
Remove and place on tissue paper.
Fry the peanuts in the same oil for about 2 minutes and remove. Lastly, turn off the flame and quickly fry the curry leaves in the hot oil (they crisp up in seconds).
6. Season and Mix
In a large bowl, combine the crispy potato lachha, fried peanuts, and curry leaves. Sprinkle rock salt and black pepper powder to taste. Mix gently.
(If not making for fasting, you can also add chaat masala and a pinch of red chili powder.)
Your super-crispy, halwai-style Aloo Lachha Namkeen is ready! Let it cool completely before storing in an airtight container. It stays fresh and crunchy for up to 1-2 months.
