Aalu Laccha Namkeen Recipe: Winter or summer, some things do not change even according to the season, such as our test bads like the taste. It is about taste and your tongue cannot be done by thinking something salty and spicy. Let's talk about Aloo Lachha Namkeen today, now you will think what is special in this. So the special thing is that today we are going to tell you such an easy and delicious recipe that will be given a line of guests in your house after eating. Make a lot of salty at a time and also feed the children and the elderly of your household, this special potato lachha namkeen. Neither will it have palm oil, nor use of useless rotten potatoes.

This potato made in a clean way at home will also enjoy eating with Lachha Namkeen Tea.

Material

8 large size (chipsona/ mountain potato)

2 lemon

1 teaspoon pepper powder

2 teaspoons mint powder

2 teaspoons roasted cumin powder

Peanut oil as required

2 teaspoons mango powder

Rock salt

Method

Peel the potatoes and wash it thoroughly and clean it.

Using Greater, prepare long-and-long lache.

Now put these prepared lacquars in clean water 5-6 times and take out their starch.

When the water inserted in the lache starts clearly, then take them out of the water.

By extracting the mand, the lache potato oil will absorb less and the salty will remain crisp for a long time.

Now take out the lackets from the water and mix two lemon juice in it and spread it with light hands in the whole lach.

After this, add warm water to the mixture mixed with lemon mixed with lime, note that do not keep them in hot water for more than 5 minutes.

Now filter them and take them out in a sieve and when extra water comes out, spread it on top of cotton or muslin cloth.

Cover a cloth on top and press them with light hands and remove all the water.

Keep in mind that potato lache should be completely dry, after pressing them by hand, spread it under the fan for 7 minutes.

When it dries completely, take peanut oil in a pan and keep heating.

Put a little lacquer in hot oil and make the flame medium or light, by doing this you will see foam in the oil, it comes due to the moisture present in the potatoes.

When this foam disappears completely, then just overturn the lamps once, by turning again and again, the lamps can break.

Potato is ready, now is the time to add spices, add mango powder, salt, mint powder, roasted cumin, black pepper powder and mix lightly hot lights well.

After they cool down, store it in a glass jar and store the market namkeen.