- Firstly, peel and grate 3 potatoes. use fresh potatoes, or else namkeen will not be crispy. Now rinse the grated raw potato well to remove of starch. Drain off the potato and squeeze out the water completely.
- Pat dry the potatoes to remove any water if present. Transfer the grated potato into a large bowl. Add 2 tbsp cornflour/ 1 tbsp sabudana powder and mix well.
- Corn flour/ sabudana powder helps to make namkeen more crispy. Deep fry the potato by spreading it into the 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, a few curry leaves, and 2 dried red chilies.
- Also add ½ tsp pepper, ½ tsp chili powder, ½ tsp amchur, 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.
A falahari snack item
Falahari Aloo Namkeen
#myrecipe
By Priyanka Modi
May, 24th
665
Servings
4 persons
Cook Time
25 minutes
Ingredients
9
- 11
Ingredients
- 3 potatoes / aloo
- 2 tbsp corn flour(optional)
- 1/4 cup peanuts
- 1/4 cup cashew / kaju
- 2 tbsp dry coconut / kopra
- Few curry leaves
- 2 dried red chilli (broken)
- 1/2 tsp pepper (crushed)
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp aamchur
- 1/2 tsp salt /Rock salt
Instructions
Notes/Tips
Store for long time and have it when you are fasting
