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Aloo Lachha Namkeen featured image.

Aloo Lachha Namkeen (Indian Potato Trail Mix)

Tanvi Srivastava
Aloo lachha Namkeen is a spicy & savory snack (trail mix) made with deep fried potatoes, nuts and spices. It is super popular snack in northern India. Amazing paired with chai.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 4 cups

Ingredients
  

  • 4-5 medium potatoes
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric powder
  • 2 tablespoon corn starch
  • ⅓ cup peanuts
  • ⅓ cup roasted cashews
  • 3 dried chilies
  • 7-8 curry leaves

Masala (Makes extra, use it o chaat/spiced nuts etc)

  • 1 tablespoon roasted cumin powder
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon kashmiri chilli powder
  • 1.5 teaspoon extra hot red chilli powder (adjust to taste)
  • ½ teaspoon amchoor (dry mango powder)
  • 1 teaspoon kala namak (black salt)
  • 1 tablespoon chaat masala
  • 1 teaspoon sugar
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon salt

Instructions
 

  • In a bowl, mix all the ground spices. Keep ready.
  • Peel the potatoes. Grate the potatoes using thick side of the box grater. Rinse the potatoes 2-3 times to get rid of excess starch.
  • Soak the potatoes in water mixed with salt & turmeric for 30 minutes. This removes more starch.
  • Drain and spread the grated potatoes on a cloth/kitchen towel. Pat them dry completely.
  • Set oil for deep frying on stove to heat up. Dont use a lot of oil (2-3 inches oil is enough) and use a deep pot/kadai for deep frying.
  • Add the potatoes to a wide plate/large bowl. Add the cornstarch and toss with the potatoes lightly.
  • Deep fry the potatoes on medium hight heat in small batches in hot oil until golden and crisp.. Drain on a paper towel.
  • Let the fried potatoes completely cool down.
  • In the same oil fry peanuts and cashews (if using raw), curry leaves and dried red chilli.
  • Add on top of potatoes. Sprinkle 2 tablespoon masala or more/less as you like. Gently mix everything together without squeezing till everything coated well.
  • Store in a air tight container for 2-3 weeks.
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