Crispy Laccha Aloo (Crispy Shredded Potato Snack)
ID: 308c1cc4...
An incredibly crispy and addictive Indian street-style potato snack made with thinly julienned potatoes. Perfectly golden and crunchy, this simple recipe requires only a few ingredients and yields a delightful treat best enjoyed with ketchup or chutney.
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🍳 Cooking Flow
Slice and finely julienne the peeled potatoes into thin shreds. → Wash the potato shreds in cold water to remove starch, then drain well. → Add salt and let rest for 10 minutes, then squeeze out all excess water. → Coat the squeezed potato shreds evenly with corn starch. → Shape portions of shreds using a fork and deep-fry in medium-hot oil until golden and crispy.
Cooking Steps
Brief Cooking Order
Slice and finely julienne the peeled potatoes into thin shreds. → Wash the potato shreds in cold water to remove starch, then drain well. → Add salt and let rest for 10 minutes, then squeeze out all excess water. → Coat the squeezed potato shreds evenly with corn starch. → Shape portions of shreds using a fork and deep-fry in medium-hot oil until golden and crispy.
Introduction
An incredibly crispy and addictive Indian street-style potato snack made with thinly julienned potatoes. Perfectly golden and crunchy, this simple recipe requires only a few ingredients and yields a delightful treat best enjoyed with ketchup or chutney.
Step 1
Peel the potatoes and slice them into very thin rounds using a sharp knife or a mandolin slicer.
Step 2
Stack the thin potato slices together and julienne them finely into thin shreds (lachhe).
Step 3
Immediately transfer the potato shreds into a bowl of cold water, wash thoroughly to remove starch, and drain.
Step 4
Add salt to the drained potato shreds, mix well, and let them rest for 10 minutes to draw out excess water and soften the shreds.
Step 5
Squeeze the salted potato shreds tightly with your hands to remove all excess moisture.
Ingredients List
Important Notes
Washing the shredded potatoes in cold water is essential to rinse away excess starch, which helps achieve maximum crispiness.
Allowing the potatoes to rest with salt makes them pliable so they do not break when shaped with a fork.
Squeeze out as much water as possible after salting so the corn starch forms a light coating rather than a wet paste.
Fry on low-medium heat so that the potato nests cook thoroughly and become crispy all the way to the center.
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