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Prep Time10 Mins
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Cook Time5 Mins
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Serving4
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Ready In15 Mins
Aloo Laccha Dry Fruits Vrat Namkeen
Welcome to a delightful culinary journey.
where tradition meets taste! Today, we’re diving into the world of Aloo Laccha Dry Fruits Vrat Namkeen, a savory treat that’s perfect for fasting periods and special occasions. This crispy snack features thinly sliced, golden-brown potatoes, enhanced with a medley of crunchy dry fruits and aromatic spices.
Aloo Laccha, with its crispy texture and rich flavor, is a cherished favorite in Indian cuisine, especially during vrat (fasting) periods. The addition of cashews, almonds, raisins, and dates adds a luxurious touch, making it not only a treat for the taste buds but also a source of essential nutrients.
Whether you’re observing a fast or simply looking for a delicious and wholesome snack, this namkeen offers a perfect balance of flavors and textures. With its blend of spices and the crunch of dry fruits, it’s a snack that brings comfort and joy to any occasion. Let’s get cooking and enjoy this festive and nutritious delight!
Directions
Steps to make Aloo Laccha Dry Fruits Vrat Namkeen
Aloo Laccha Dry Fruits Vrat Namkeen is a flavorful and crunchy snack often enjoyed during fasting periods (vrat) in India. It combines the crispiness of thinly sliced potatoes with a variety of dry fruits and spices. Here’s a step-by-step recipe for making this tasty namkeen
Peel the potatoes and slice them very thinly using a mandoliner or a sharp knife or grate them using sharp grater. Place the potato slices in a bowl of water to prevent them from turning brown. Rinse them thoroughly to remove excess starch, then drain and pat them dry with a kitchen towel.
Heat a dry pan over medium heat. Add the raw peanuts and roast them, stirring frequently, until they are slightly golden and aromatic. This should take about 5-7 minutes.
Heat a small pan over medium heat and add a little ghee or oil. Fry the almonds until they turn golden brown. Remove them from the pan and set aside.
Fry the cashews also in the same pan until they turn golden brown. Remove them from the pan and set aside.
In the same pan, add the faux nuts (makhana) and sauté briefly until they puff up and turn crispy. Set aside with the nuts.
Heat enough ghee or oil in a large pan or deep fryer to fry big sabudana or sago pearls. Fry until they turn crispy and puffed up. This will take about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Heat enough ghee or oil in a large pan or deep fryer to submerge the potato slices. Once the oil is hot, carefully add the potato slices in batches. Fry until they turn crispy and golden brown. This will take about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
While the fried potatoes are still warm, transfer them to a large mixing bowl. Add salt, black pepper powder, red chili powder, cumin powder, coriander powder, and chaat masala (if using). Toss well to coat the potato slices evenly with the spices.
Gently fold in the fried nuts and dry fruits into the seasoned potato slices. Mix well so that the dry fruits and nuts are distributed evenly.
Allow the Aloo Laccha Dry Fruits Namkeen to cool completely before transferring it to an airtight container. Store in a cool, dry place. It should stay crispy and fresh for several weeks.
Conclusion
This Aloo Laccha Dry Fruits Vrat Namkeen is a delicious way to enjoy a crunchy snack that fits well into fasting or vrat meals. Enjoy your homemade namkeen!
