Aloo Lachha

🔥 Prep

• Peel the 3 potatoes and grate them using a coarse grater.
• Rinse the grated potatoes in cold water to remove excess starch, then drain and pat completely dry with a clean kitchen towel.
• Measure out 300 ml of oil for frying and have 1 tsp of salt and 0.5 tsp of black pepper ready in a small bowl.

🔥 Cook

• 1. Heat the 300 ml of oil in a deep pan or kadai over medium heat until it reaches about 180 °C (or a small piece of potato sizzles immediately).
• 2. Add a handful of the dried grated potatoes to the hot oil, spreading them in a single layer, and fry for 2‑3 minutes, stirring occasionally, until they turn light golden and crisp.
• 3. Using a slotted spoon, remove the fried sticks and transfer them to a plate lined with paper towels to drain excess oil.
• 4. Repeat steps 2‑3 with the remaining grated potatoes, working in batches to avoid lowering the oil temperature.
• 5. While the potato sticks are still hot, sprinkle the 1 tsp of salt and 0.5 tsp of black pepper over them, tossing gently to coat evenly.
• 6. Give the seasoned sticks a final toss for 30 seconds topping a final toss for 30 seconds to ensure the spices adhere, then transfer to a serving bowl.

🔥 Serve

• Serve the Aloo Lachha hot as a crunchy snack or side dish.
• Pair with mint‑coriander chutney, tamarind sauce, or a simple yogurt dip.
• Garnish with a sprinkle of extra black pepper or chopped fresh coriander if desired.