Sawan Aloo Lachha Recipe: If you are craving something crunchy and salty during the Sawan fast, ‘Aloo Lachha Namkeen’ (crispy potato shreds) is an excellent choice. Instead of buying packaged snacks from the market, you can easily make this at home. It takes very little time to prepare and uses ingredients permitted during the fast. Let’s look at the easy recipe for making crispy ‘Aloo Lachha Namkeen’...

Ingredients for Aloo Lachha Namkeen
To make Aloo Lachha Namkeen, you will need 3-4 large potatoes, rock salt (sendha namak) to taste, 1 teaspoon black pepper powder, a sour ingredient permitted during the fast (such as lemon juice or dry mango powder), some roasted cumin powder, and oil or ghee for frying. If your fasting rules allow, you can also add peanuts or curry leaves to enhance the flavor.
Preparing the Potatoes

Wash the potatoes thoroughly and peel them. Then, grate them into thick or medium-sized shreds. Do not make the shreds too thin, as they might burn quickly while frying.

Making Crispy Potato Shreds
1. Spread the potato shreds on a clean cloth or kitchen towel and dry them thoroughly. Ensure there is absolutely no moisture left, as wet potatoes can cause hot oil to splatter.
2. Heat oil in a deep pan (kadhai). Once the oil is hot, add the potato shreds in small batches. Do not add too much at once, or the shreds may stick together and fail to become properly crispy.
3. Fry the potatoes over medium heat until they turn golden and crispy. Then, remove them using a slotted spoon and place them on tissue paper to drain the excess oil. 4. Once the fried potato shreds have cooled completely, add rock salt, black pepper, and roasted cumin powder, then mix gently. Be sure to check your fasting guidelines before using any sour ingredients.

How to store
Transfer the potato *lachha namkeen* to an airtight container only after it has cooled completely. If kept away from moisture, it can remain crispy for a long time.

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