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ALOO KE MASALEDAR LACCHE RECIPE

• Take off the potatoes, wash and cut into fine matchsticks or grate.
• Soak in cold water for at least 1 hour, changing the water twice.
• Remove and pat dry on a towel.
• Heat up the oil in a kadhai over moderate heat.
• Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate.
• Remove when they are pale golden and spread on an absorbent paper to take off excess oil.
• Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala.
• Sprinkle this masala mixture over the fried potatoes while they are still hot.
• Serve like that or cool and store in an airtight container.
• It will keep for a week.