Recipe Ingredients(used american measuring cup, 1 cup = 250 ml)
4 medium sized potatoes (aloo)
2 Tbsp peanuts (moongaphalee)
2 Tbsp broken cashews (kaju)
2 Tbsp sliced almonds
1 tsp salt
1/4 tsp sugar
1/4 tsp black pepper
1/4 tsp red chili powder
Pinch of citric acid (tatri)
How to make Aloo Lacha Chivda
Wash and peel potato and grate it with a thick grater.
Soaked the grated potatoes in cold water. Take the muslin cloth and squeeze it well.
Now spread it on a kitchen towel and pat dry with another towel.
Heat oil in a pan over high heat.
Add the grated potatoes in the frying pan enough to cover the surface. Fry on high heat for 2 minutes.
Then lower the heat to medium and fry till they become golden and crisp.
Take them out over paper towel. Note: Take 3 to 4 sheets of paper towel, making sure they will observe the extra oil keeping them dry and crispy. Repeat the process and fry potatoes in batches.
In small frying pan over low heat dry roast the almonds, remove it in a bowl.
In a same frying pan take 2 tablespoons of oil and fry peanuts on low heat till they become golden and crisp, this will take about 2 minutes and take them out over paper towel.
Fry cashews in same oil on low heat till golden and take them out over paper towel.
In a bowl mix lacha, peanuts and cashews and sprinkle the spices and mix well.
Let the chiwda cool down completely then serve or store.