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When it's time for evening tea, everyone craves something crispy and spicy. While you've likely eaten packaged snacks from the market many times, today we're going to share a secret recipe for making "Aloo Lachha Namkeen" at home, which will surprise you.

Ingredients for Making Aloo Lachha
Large potatoes: 4 (hill or chip potatoes are even better)
Peanuts: 1/2 cup
Curry leaves: 10-12 leaves
Rock salt: to taste
Black pepper powder: 1/2 teaspoon
For frying: Peanut oil or refined oil
The most important ingredient: plenty of ice-cold water

Method for Making Aloo Lachha
First, peel the potatoes thoroughly. Now, take a grater. Remember to use the coarse side of the grater so that the potato slices are long and slightly thick. Grate the potatoes lengthwise.

This is the mistake most people make, which prevents their namkeen from turning out crispy. After grating the potatoes, put the strips in water. Now, wash them at least 3 to 4 times with clean water until the water looks crystal clear. This removes all the starch from the potatoes, and this is the secret that keeps the namkeen crisp for months.

Soak the washed strips in very cold water for 10 to 15 minutes. The cold water will make the potato strips firm, and they will absorb less oil during frying.

After 15 minutes, remove the strips from the water and spread them on a clean cotton cloth. If you wish, you can place them under a fan for 10-15 minutes or gently wipe them with a cloth. Remember, there should be no water in the strips before frying.

Place a pan on the gas stove and heat the oil on high heat. When the oil begins to steam slightly, add the potato flakes, a few at a time. Heat the oil on high heat for a few minutes, then reduce the heat to medium after 1-2 minutes. When the flakes turn golden and crispy, remove them to a piece of tissue paper.

Add peanuts to the same hot oil, fry for 2 minutes, then remove. Finally, turn off the heat, add curry leaves to the hot oil, and remove immediately (curry leaves roast very quickly).

Now, add the fried potato flakes, roasted peanuts, and crispy curry leaves to a large bowl. Sprinkle rock salt and black pepper powder to your taste and gently mix everything. (If you're not making this for a fast, you can also add chaat masala and a little red chili).

Then, your amazing, super-crispy, and delicious potato lachha namkeen is ready. Let it cool completely and then store it in an airtight container. You can easily eat it for a month or two.

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