HomeAir Fryer RecipesHomemade Aloo Lachha Recipe | Sun-Dried Potato Lachha for Long Storage

Homemade Aloo Lachha Recipe | Sun-Dried Potato Lachha for Long Storage

About Homemade Aloo Lachha Recipe

Homemade Aloo Lachha Recipe | Sun-Dried Potato Lachha Recipe for Long Storage with step-by-step photos and video: Aloo Lachha is a crispy and delicious potato snack that can be stored for a long time. It is perfect for making quick-fried potato sticks whenever you want. This homemade sun-dried Aloo Lachha recipe is an excellent option for those who love to prepare snacks in advance and use them whenever needed.

Potato lovers, here’s a perfect homemade snack for you! Aloo Lachha is a crispy and tasty potato snack recipe that can be prepared in advance and stored for months. This sun-dried potato lachha is easy to make and can be deep-fried anytime to enjoy crispy potato sticks. Whether you want a quick evening snack or a crispy side dish, this homemade lachha is a great choice.

Making Sun-Dried Aloo Lachha at home ensures that you get a fresh, preservative-free snack. The process is simple—grate the potatoes, blanch them, sun-dry for a few days, and store them for later use. When fried, this lachha turns golden, crunchy, and delicious. You can season it with salt, chaat masala, or your favorite spices for extra flavor.

This long-lasting potato lachha is ideal for storing and using whenever needed. It is perfect for fasting days, travel, or just as a homemade snack option. Since it is sun-dried, it stays fresh for months without any preservatives. Just fry and enjoy crispy, flavorful potato lachha anytime.

homemade potato lachha recipe

If prepared with sendha namak (rock salt), this Aloo Lachha Recipe is perfect for Navratri fasting Recipes. Sun-dried and stored for months, it can be deep-fried or air-fried whenever you want a crispy, vrat-friendly snack. Enjoy a crunchy treat without breaking your fast.

Three Ways to Enjoy Aloo Lachha: Deep-Fry, Air-Fry, or Tawa Roast for a Perfect Snack!

To deep-fry Aloo Lachha, heat oil in a deep frying pan on medium heat. Gently slide the dried lachha into the hot oil and fry in small batches until golden and crispy. Drain excess oil on a paper towel. Season with salt or chaat masala and enjoy.

You can also air-fry Aloo Lachha for a healthier, oil-free snack! Air-frying reduces excess oil while keeping the lachha crispy and delicious. It’s a great way to enjoy a light and guilt-free snack without compromising on taste. Plus, air-fried lachha is easier to digest and perfect for those looking for a low-oil alternative. Just air-fry for a few minutes and enjoy a crunchy treat anytime!

To tawa roast Aloo Lachha, heat a non-stick tawa on low flame and lightly grease it with oil or ghee. Spread the dried lachha in a single layer and roast on low heat, stirring occasionally. Cook until crispy and golden brown. Sprinkle sendha namak and enjoy a healthy, vrat-friendly snack!

If you love homemade potato snacks, you can also try Homemade Aloo Chips. These sun-dried potato chips are easy to make and perfect for long storage. Just slice, blanch, dry, and fry whenever you want a crunchy snack. Give it a try and enjoy homemade crispy treats.

More Delicious Recipes to Try!

Quick Thandai Recipe
Mango Rasmalai
Street-style Veg Maggi
Macaroni without vegetable
Paneer Sandwich

Recipe Card

homemade aloo lachha recipe | sun-dried potato lachha for long storage

Homemade Aloo Lachha Recipe | Sun-Dried Potato Lachha Recipe for Long Storage

Garima Dublish
Craving a crispy snack? Try making Homemade Aloo Lachha—a sun-dried potato treat that’s easy to prepare and perfect for long storage. Fry whenever you want and enjoy golden, crunchy potato sticks, ideal for tea-time or as a quick, flavorful snack!
Prep Time 15 minutes
Cook Time 10 minutes
For Sun-Drying 2 days
Total Time 2 days 25 minutes
Course Snack
Cuisine Indian
Servings 4
Calories 130 kcal

Ingredients
  

Ingredients for Homemade Aloo Lachha

  • 1 kg Potatoes (large and starchy)
  • Water (for soaking and boiling)
  • 1 tsp Sendha Namak / Rock Salt (for soaking)
  • Ice cubes (optional, to keep the lachha fresh and white)

Instructions
 

Instructions for Sun-Dried Aloo Lachha:

  • Peel & Grate: Wash, peel, and grate the potatoes into thin strips.
  • Soak & Rinse: Soak in water with salt for 10 minutes. Rinse 2-3 times until water is clear.
  • Blanch: Boil water, add grated potatoes, and blanch for 2-3 minutes. Drain immediately.
  • Dry: Spread on a cloth to remove excess water.
  • Sun-Dry: Lay the lachha on a plastic sheet or cloth in the sun for 2-3 days until completely dry.
  • Store: Keep in an airtight container for long-term use.
  • Fry & Serve: Deep-fry in hot oil until golden and crispy. Sprinkle salt or chaat masala and enjoy.

Step-by-Step Recipe

Step 1: Peel and Grate the Potatoes

1. Wash and peel the potatoes properly.

2. Use a thick grater to grate the potatoes into long thin strips (lachha).

Step 2: Soak and Rinse the Grated Potatoes

1. Take a large bowl, fill it with water, and add the grated potatoes.

2. Add 1 tsp salt and mix well. Let them soak for 10 minutes.

3. Drain the water and wash the potato lachha 2-3 times until the water runs clear. This step removes excess starch and prevents the lachha from sticking while drying.

4. You can also add ice cubes to keep the potatoes fresh and white.

Step 3: Boil and Drain the Lachha

1. Heat water in a pan and bring it to a boil.

2. Add the grated potatoes and blanch for 2-3 minutes.

3. Drain immediately and spread on a cotton cloth or kitchen towel to remove excess water.

Step 4: Sun-Drying the Aloo Lachha

1. Spread the potato lachha on a clean plastic sheet or cotton cloth under the sun.

2. Make sure the lachha is spread in a thin layer for even drying.

3. Dry it under direct sunlight for 2-3 days or until it becomes completely dry and crisp.

4. Store the sun-dried Aloo Lachha in an airtight container for long-term use.

sun dried potato lachha

Three Delicious Ways to Enjoy Aloo Lachha: Deep-Fry, Air-Fry, or Tawa Roast.

Step 1: How to Use the Stored Aloo Lachha | Deep Fry the Potata Lachha

1. Heat oil in a pan and deep-fry the dried lachha until crispy and golden brown.

2. Sprinkle salt, chaat masala, or your favorite seasoning for extra taste.

3. Enjoy with tea or use it as a topping for chaats and snacks. This Homemade Aloo Lachha Recipe is simple and perfect for long-term storage. Make a batch in advance and enjoy crispy potato lachha anytime.

homemade aloo lachha recipe | sun-dried potato lachha for long storage

Step 2: How to Air-Fry Aloo Lachha for a Healthier Crunch

1. Preheat the Air Fryer to 180°C (350°F) for 3-5 minutes.

2. Lightly coat the dried lachha with a few drops of oil to prevent dryness.

3. Place in the air fryer basket in a single layer, avoiding overcrowding.

4. Air-fry for 8-10 minutes, shaking the basket halfway for even crispiness.

5. Check for doneness—if needed, air-fry for an additional 2-3 minutes until golden and crispy.

6. Season with salt or chaat masala and enjoy. This method makes crispy Aloo Lachha with less oil while keeping the delicious taste intact.

homemade potato lachha recipe

Step 3: Steps for Tawa Roasting Aloo Lachha

1. Heat the Tawa: Place a non-stick tawa on low flame and lightly grease it with oil or ghee.

2. Spread the Lachha: Evenly spread the sun-dried Aloo Lachha in a single layer on the tawa.

3. Roast on Low Heat: Cook the lachha on low flame, stirring occasionally to ensure even roasting.

4. Check for Crispiness: Roast until the lachha turns crispy and golden brown.

5. Season & Serve: Sprinkle sendha namak (rock salt) and enjoy your healthy, crispy snack.

homemade potato lachha recipe

Tips for Perfect Homemade Aloo Lachha

1. Choose the Right Potatoes – Use large, starchy potatoes (like old potatoes) for the best results. They help in making crispy and non-sticky lachha.

2. Wash Properly – Rinse the grated potatoes 2-3 times until the water is clear to remove excess starch. This prevents the lachha from becoming sticky while drying.

3. Blanch for Crispiness – Boiling the grated potatoes for just 2-3 minutes helps in removing rawness and gives a crispy texture after frying. Do not overboil.

4. Dry Completely – Ensure the lachha is completely dry before storing, or else it may develop moisture and spoil over time.

5. Sun-Drying Tips – Spread the lachha in a thin layer on a plastic sheet or cotton cloth in direct sunlight. Dry for at least 2-3 days or until completely crisp.

6. Storage – Once dried, store in an airtight container in a cool, dry place. You can also store it in a zip-lock bag to keep it fresh for months.

7. Frying Temperature – When using, always fry in hot oil to get crispy and golden brown lachha. Fry in small batches to prevent sticking.

8. Flavoring – Add salt, chaat masala, or red chili powder after frying for extra taste.

By following these tips, you can make the perfect Sun-Dried Aloo Lachha that stays fresh for a long time and turns crispy when fried!

You can also try my other Recipe Categories,

Potato Recipes
Indian Street Food Recipes
No Onion No Garlic Recipes
Tiffin Recipes
Low Fat Recipes

Recipe Conclusion

Homemade Aloo Lachha is a versatile and long-lasting snack that you can enjoy in three ways! Deep-fry it for a classic crispy texture, air-fry it for a healthier version, or roast it on a tawa with minimal oil for a light crunch. If made with sendha namak (rock salt), it’s perfect for Navratri fasting too. Whether for tea time, vrat, or quick munching, this sun-dried lachha is a must-try.

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