Kurkuri Laccha Aloo Chaat | Vrat Recipe | Vrat Ka Nashta
Kurkuri Laccha Aloo Chaat is a crispy and spicy potato-based snack perfect for vrat (fasting) days. Thinly shredded potatoes (laccha) are deep-fried until golden and crunchy, then tossed with rock salt, lemon juice, green chilies, coriander, and vrat-friendly spices. It's light, tangy, and quick to prepare, making it an ideal navratri or upvas snack that's both delicious and satisfying without using onion, garlic, or regular salt.
Ingredients
For Laccha Aloo
- Potato (raw, grated thick & long) – 4cups
- Cumin (roasted) – 2tsp
- Green chilli chopped – 2tsp
- Ginger chopped – 2tsp
- Sendha namak (himalayan rock salt) – to taste
- Pepper powder – ½ tsp
- Coriander chopped – handful
- Singhara ka atta (chestnut flour) – 3tbsp
- Oil/Ghee – for frying
For Sweet Curd
- Curd (thick) – 1cup
- Sugar – 2tbsp
- Sendha Namak – a pinch
For Khatti Meethi Chutney
- Water – 3cups
- Anardana powder – ½ cup
- Ginger grated – 1tsp
- Roasted cumin pounded – 1tbsp
- Sendha Namak (himalayan rock salt) – to taste
- Black pepper powder – ½ tsp
- Gur grated – ½ cup
For Garnish
- Pomegranate – handful
- Coriander sprigs – few
Instructions
For Laccha Aloo
- Squeeze the water out of the thick grated potatoes and add roasted cumin, green chilies ginger, salt, pepper, coriander and singhara atta. In case you don’t have singhara (chestnut) flour then you can use all-purpose flour (Maida) as well. In case you want to completely avoid adding any flour then skip adding it and proceed with the recipe.
- Keep aside for 10 mins and then squeeze out more water from the potatoes. Spread them out and collect a small portion in your hands and shape it into a round shape. Pat it and keep aside. Heat a pan and add oil or ghee and shallow fry them. Cook on medium hot heat and allow it to brown on one side and then simply turn them over to cook and then remove to a plate.
For Sweet Curd
- Mix together curd, sugar and salt till sugar dissolves. Keep it aside.
For Khatti Meethi Chutney
- Mix together all the ingredients and bring to a boil. Simmer for 10mins and then remove from heat. Strain and squeeze out to extract the pulp as it will thicken the chutney. Let the chutney cool completely.
To Assemble
- Place the hot tikka on to a plate and our few spoons of curd on top along with the chutney. Garnish with pomegranate and some coriander sprigs and serve.
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