Take 4 large potatoes (about 1 kg) and peel the skin.

Grate the potatoes using a large-hole grater. Wash the grated potatoes well to remove excess starch.

Drain all the water and spread the grated potatoes on a cotton cloth. Let them dry for 15–20 minutes until the surface moisture is gone.

Heat oil in a pan and add the grated potatoes (aloo laccha). Do not stir immediately. When the bubbles in the oil start reducing, in a small bowl mix 1 teaspoon salt with ¼ cup water. Add about 1 teaspoon of this salted water carefully into the hot oil. Do not stir at this stage.

After 2–3 minutes, when the bubbling reduces further, gently stir and fry the aloo laccha until it becomes crispy. Fry all the grated potatoes in the same way.

In the same oil, fry ½ cup peanuts until crispy. Remove and keep aside.

Then fry curry leaves, 6–7 slit spicy green chilies, and some raisins on low flame. Remove and keep aside.

Now, in a small tadka pan, heat 1 teaspoon oil. Add 1 teaspoon fennel seeds and 1 tablespoon sesame seeds, and sauté lightly. Switch off the flame and add 1 teaspoon Kashmiri red chili powder. Mix well.

Add this tempering to the fried aloo laccha. Also add 1 tablespoon amchur powder and 2 tablespoons powdered sugar. Mix everything well so the masala coats the aloo laccha evenly.

Finally, add the fried peanuts, curry leaves, green chilies, and raisins. Mix well.

Your batata chivda is ready. Store it in an airtight container; it stays fresh for up to 1 month.