Aloo Lachha Namkeen | आलू लच्छा नमकीन । Potato Chivda | Falahari Namkeen

Vrat ki recipe, Aloo Lachha Namkeen, aloo chivda, batata chivda, Aaloo Ka Falari Chevda, Navratri Vrat Recipe
#AlooNamkeen #NavratriVratRecipe #VratRecipe

Ingredients
Potatoes (आलू)- 4 (400 gms )
Peanuts (मूंगफली के दाने) – 1 cup ( 150 grams)
Black pepper powder (काली मिर्च पाउडर) - ½ tsp
Rock salt (सेन्धा नमक) – ¾ tsp
Oil (तेल) – For frying

Direction :

Getting ready :

1. Take 4 (400 grams)potatoes then peel them.

Making :
2. Take a grater with big pores. Add some water to a bowl then grate the potatoes. Likewise grate the remaining potatoes as well to make lachhas.
3. Rinse the lachhas in water thoroughly and take out in a sieve. Rinse again. There should not be any starch in them.
4. Take the lachhas over a sieve and drain the water out in the bowl. Clean them with the cloth as well to remove the water.Place lachhas over the cloth and clean.
5. To fry the lachhas heat a wok. Then pour oil for frying. To check if the oil is rightly hot ,either place your hand above the wok or drop a lachhas in oil. Make sure the oil is not too heated or too cool.
6. Place as many potato lachhas as possible. Let the froth settle and then stir them. Make sure you keep the flame medium-high. Once the froth settles down, stir it a little. Continue frying until they get crispy and there is slight change in color.
7. When the potato lachhas turn crispy, then take them out. Take another sieve and hold it above the wok so that excess oil drain back to it. Transfer these lachhas to another sieve so that remaining oil drains out as well to bowl kept below. Fry remaining potato lachhas as well. The lachas are fried and ready. It takes 5 to 6 minutes to fry them at once.
8. To fry the peanuts , take 1 cup peanuts Add them to the same wok. Stir constantly and continue frying until there is slight change in color. Once fried and ready drain them out with a sieve and let the extra oil drain back to the wok. Transfer it to a bowl.

Serving :
9. Mix the lachhas and peanuts in a bowl. For making spices to it add 3/4 tsp sendha salt and 1/2 tsp black pepper powder to it. Mix them thoroughly. Crunchy and mouth drooling Lachhas namkeen is ready. Let it cool down completely and store in any container. Relish eating for up to a month or so.This namkeen can be prepared for any vrat.


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