If you’re craving a light and crispy snack that’s irresistibly delicious and perfect for all ages, Aloo Lachha Namkeen is your answer. This Haldiram-style potato sticks recipe transforms humble potatoes into a golden, crunchy delight with just a few simple ingredients. Each crispy strand of grated potato is coated in a delicate layer of corn flour, deep-fried to perfection, and then tossed with roasted nuts, dry coconut, and a medley of aromatic spices. Whether you’re planning a festive gathering or seeking a creative evening munchie, these spiced potato sticks are guaranteed to be a hit! Unlike many Indian savoury snacks made with flour or lentils, Aloo Lachha Namkeen is unique and lighter on the stomach, making it a great choice for those seeking gluten-free alternatives or fasting snacks. Enjoy its vibrant flavors with a cup of chai, or serve it as an exciting party starter! The combination of crunchy texture, subtle heat, and nutty richness makes this snack simply addictive.
Aloo Lachha Namkeen (Potato Sticks)
Print RecipeIngredients
- Potato / aloo – 3
- Corn flour – 2 tbsp
- Peanuts – ¼ cup
- Cashew / kaju – ¼ cup
- Dry coconut / kopra – 2 tbsp
- Curry leaves – a few
- Dried red chilli, broken – 2
- Pepper, crushed – ½ tsp
- Turmeric – ¼ tsp
- Kashmiri red chilli powder – ½ tsp
- Aamchur / dry mango powder – ½ tsp
- Salt – ½ tsp
Instructions
Peel and coarsely grate the potatoes. Fresh potatoes work best for an extra crispy texture.
Thoroughly rinse the grated potatoes under water to remove excess starch, then squeeze out all the moisture.
Pat dry with a clean kitchen towel, ensuring they are as dry as possible.
Transfer the grated potatoes to a mixing bowl and toss with corn flour to coat evenly.
Heat oil and spread the potato mixture in small batches, frying them with gentle movement using chopsticks for uniform crispiness.
Fry on medium heat, stirring occasionally, until the potato sticks turn a deep golden and become crisp.
Transfer to a paper towel to absorb any excess oil.
In the same oil, quickly fry peanuts, cashews, dry coconut, curry leaves, and broken red chillies until golden and fragrant.
Remove the fried nuts and toss everything together in a bowl. Add pepper, turmeric, chilli powder, aamchur, and salt. Mix gently for even coating.
Allow the mixture to cool completely and store in an airtight container for up to a month.
Notes
Tips:
Always rinse and dry grated potatoes thoroughly to remove starch for ultimate crispiness., Use a large-holed grater or carefully slice with a knife for the ideal stick-like shape—these are not fries or wedges., Fry on a medium flame and in small batches to avoid crowding and to ensure each batch turns golden and crisp., For best results and maximum crunch, make sure the potatoes are fully dry before mixing with corn flour.
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