Simple Steps Mein Perfect Lachhedar Aloo | Chef Harpal Singh

Описание: Crispy outside, soft inside… aur har bite mein perfect masala ka jadoo 🤌✨
Aaj bana rahe hain Lacchedar Aloo – patle patle grated aloo ko masalon ke saath mix karke tawa par golden crisp tak sekha gaya hai. Yeh recipe itni easy hai ki jab ghar mein sabzi khatam ho, tab bhi yeh hero ban sakti hai! 😍

Na deep frying ka jhanjhat, na zyada ingredients – sirf simple kitchen staples aur thoda sa patience for that perfect crisp texture.

Serve it garma garam with dahi, hari chutney, ya phir dal-chawal ke saath ek crispy side dish ki tarah. Breakfast ho, lunch ho ya shaam ki bhookh – Lacchedar Aloo always hits different! 🔥

Agar aapko quick, budget-friendly aur super tasty recipes pasand hain, toh video ko LIKE, SHARE aur CHANNEL ko SUBSCRIBE zaroor karein ❤️

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Ingredients
3 No – Onion peeled
2 Tbsp – Mustard oil
1 Tsp – Cumin seeds
5-6 No – Dry Red chili
Salt to taste
1 Tbsp – Ginger chopped
2-3 No – Green chili chopped
½ Tsp – Mustard Seeds
1 Cup – Potato juliennes
Salt to taste
1 Tsp – Turmeric powder
1 Tsp – Red chilli powder
1 ½ Tsp – Dry mango powder
½ Tsp – Black pepper crushed
1 Tsp – Chaat masala
1 Inch – Ginger juliennes

Method -:
1. Cut the peeled onions into thin slices. Separate the layers so they become “lachha” (strands).
2. Heat mustard oil in a kadhai until it just begins to smoke lightly, then reduce the heat.
3. Add cumin seeds and dry red chilies; let them crackle and release aroma.
4. Add chopped ginger, green chilli, mustard seeds and sliced onions. Sauté on medium heat until onions soften slightly but don’t brown fully.
5. Add the potato juliennes and salt. Mix well and cook on medium-low flame, stirring occasionally so the potatoes cook evenly without breaking.
6. Once potatoes start softening, add turmeric powder, red chilli powder, dry mango powder, crushed black pepper, and chaat masala. Mix gently to coat the strands evenly.
7. Cook uncovered until potatoes are tender yet slightly crisp at edges. Adjust salt if needed.
8. Finish by adding ginger juliennes on top and toss lightly.
9. Serve hot as a side dish with roti, paratha, or dal-rice.



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