Recipe of Perfect Falahari Aloo lachha Namkeen

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Make Award-winning Falahari Aloo lachha Namkeen. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Falahari Aloo lachha Namkeen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Falahari Aloo lachha Namkeen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Falahari Aloo lachha Namkeen is 1 box. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Falahari Aloo lachha Namkeen estimated approx 30 minutes.

To get started with this recipe, we have to prepare a few components. You can have Falahari Aloo lachha Namkeen using 11 ingredients and 15 steps. Here is how you can achieve that.

#NFC

Ingredients and spices that need to be Make ready to make Falahari Aloo lachha Namkeen:

1. 3 potato / aloo
2. 2 tbsp corn flour(optional) / 1 tbsp sabudana powder (optional)
3. 1/4 cup peanuts
4. 1/4 cup cashew / kaju
5. 2 tbsp dry coconut / kopra
6. Few curry leaves
7. 2 dried red chilli (broken)
8. 1/2 tsp pepper (crushed)
9. 1/2 tsp kashmiri red chilli powder
10. 1/2 tsp aamchur / dry mango powder (optional)
11. 1/2 tsp salt /Rock salt

Instructions to make to make Falahari Aloo lachha Namkeen

1. Firstly, peel and grate 3 potatoes. use fresh potatoes, or else namkeen will not be crispy.
2. Now rinse the grated raw potato well to remove of starch.
3. Drain off the potato and squeeze out the water completely.
4. Pat dry the potatoes to remove any water if present.
5. Transfer the grated potato into a large bowl.
6. Add 2 tbsp cornflour/ 1 tbsp sabudana powder and mix well.
7. Corn flour/ sabudana powder helps to make namkeen more crispy.
8. Deep fry the potato by spreading it into the hot oil.
9. Using the chopstick fry the potato uniformly.
10. Fry on medium flame, until the potato turns golden and crisp.
11. Drain off the potato over kitchen paper to remove excess oil.
12. 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.
13. Also add ½ tsp pepper, ½ tsp chili powder, ½ tsp amchur, and ½ tsp salt.
14. Mix gently making sure all the spices are coated well.
15. Finally, enjoy aloo lachha namkeen for a month when stored in an airtight container.

While this is by no means the end all be all guide to cooking quick and easy lunches it is good food for thought. The stark reality is that this will get your own creative juices flowing so you could prepare excellent lunches for your own family without the need to do too much heavy cooking through the approach.

So that is going to wrap it up with this exceptional food How to Prepare Any-night-of-the-week Falahari Aloo lachha Namkeen. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!