North India

Aloo lachha

Golden potato threads, peanuts and a sweet hint of raisin. Fasting never crunched so loudly.

60 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

276kcal

6 gprotein

4 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Potato4 large firm potatoes

Watercold, for soaking and rinsing

Cooking oil (vegetable oil)about 1 litre for deep frying, about 5 tbsp absorbed

Peanuts⅓ cup

Cashews2 tbsp

Raisins2 tbsp

Curry leaves1 sprig

Rock salt (sendha namak)1 tsp sendha namak

Black pepper½ tsp, crushed

Red chilli powder (indian red chili powder)½ tsp

Sugar1 tsp, powdered

8 steps

1Peel the potatoes and shred them on the finest julienne or lachha grater straight into cold water.
2Rinse in several changes of water until clear, then soak 10 minutes more.
3Drain and spread on towels, patting and fluffing until completely dry.
4Heat the oil in a deep kadai, no more than half full, to 170°C. Fry the peanuts, then the cashews, then the raisins briefly, and drain each.
5Fry the potato threads in small handfuls, spreading them with a slotted spoon, for 3 to 4 minutes. Stay at the stove and keep children away.
6Fry the curry leaves for a few seconds at the end, standing back as they splutter.
7Toss everything in a large bowl with rock salt, pepper, chilli and powdered sugar while still warm.
8Cool completely and store airtight.

Serve it like this

Serve in small bowls or cones, with a cup of tea or as a crunch on curd.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.