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Farali chivda | aloo lachha namkeen recipe | potato lachha | potato sticks

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Farali chivda | aloo lachha namkeen recipe | potato lachha | potato sticks

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


  • 3 medium size potatoes
  • ¼ cup peanuts
  • Some curry leaves
  • Oil for deep frying
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ tsp red chilli powder
  • 1 tsp sugar
  • Pinch of citric acid


  • Firstly peel the skin of the potatoes and put them into water.
  • Now grate potatoes with a waffer slicer or bigger hole slicer for long potato sticks.
  • Then rinse the grated raw potato well to remove of starch.
  • Now pat dry the potatoes to remove any water if present.
  • Heat oil in a pan, then deep fry the potato by spreading it into the hot oil. using the chopstick and separate potato sticks.
  • Fry on medium flame, until the potato sticks turn golden and crisp.
  • Drain off the potato sticks into a bowl.
  • Now in the same oil fry ¼ cup of peanuts and curry leave with the help of a sieve.
  • Then in a big bowl, add salt, black pepper, red chilli powder, sugar, and citric acid. mix gently making sure all the spices are coated well.
  • Enjoy farali chivda or aloo lachha chivda for a month when stored in an airtight container.


  • Choose a bigger size and thick potatoes for chivda.
  • Wash and remove all starch from potato lachha.
  • Fry potato lachha on medium flame till it becomes crispy.
  • Mix spices gently into chivda so potato lachha will not break.
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