30 Oct Panchratan namkeen recipe

Posted at 19:46h in Fasting/Vrat Recipes, Snacks/Street Food, Vegan Recipes by blessmyfoodbypayal 1 Comment

1 Like

Sharing is caring!

Last Updated on October 22, 2021 by blessmyfoodbypayal

Panchratan namkeen recipe | aloo lachha namkeen recipe | Haldiram style panchratan mixture recipe with step wise pictorial and video method.

WHAT IS PANCHRATAN NAMKEEN?

Panch means 5 (five), so panchratan is a sweet & spicy mixture of 5 ingredients named crispy potatoes, cashews, raisins, almonds and curry leaves as the prime one.

Potatoes are grated into thin strips and deep fried to crisp. Likewise rest of the ingredients too are fried and all are seasoned with spices.

It is commonly sold in market and people call it by different names like panchratan namkeen haldiram, bikaji panchratan namkeen, panchratan bhujia, aloo lachha namkeen recipe, aloo lachha namkeen haldiram and haldiram panchratan namkeen.

TIPS TO GET IT PERFECT

Though this recipe is very easy and simple to make but you can’t take it for granted. Meaning thereby, you need to handle potatoes perfectly otherwise your whole recipe may go waste.

From protecting the potatoes to turn brown and fry them to crisp, all are very important steps. We will be taking them one by one.

RIGHT TYPE OF POTATOES

Choosing the right type of potatoes is very important. Firm, fresh and the one which are sprouts free are the best to use in this recipe.

Also take up the one with reddish skin and big size. Here’s the picture below. Choose the potatoes placed on the left side of image.

WASHING OF POTATOES

Potatoes are rich in starch and that is why they turn dark if exposed to air.

Washing them good is important to remove excess starch. However keeping them all the time inside water helps further to restrain them from coming in contact with air.

You will notice in the recipe that potatoes after grating will be kept on washing from one bowl to another, everytime changing the water. Water is changed time and again because it receives starch after washing.

Once water turns completely clear, it’s a sign that starch is removed from the potatoes and thereafter they could be brought in contact with air.

However refer to the recipe of potato chips. The method used there to remove starch from potatoes can also be used here in this recipe.

FRYING OF OTHER INGREDIENTS

Rest of the ingredients need to be fried are almonds, cashews, raisins and curry leaves.

You will see in the process that they all are fried separately.

This will be obvious question in your mind that why they are fried separately if could be done together?

Actually every ingredient has a different cooking point and you can’t go beyond that.

Cashews fried more quickly than almonds and raisins and curry leaves need few seconds, much less than cashews and almonds.

So this is why you need to fry them separately.

Also see

This recipe is best to be made as part of Diwali snacks. For more diwali recipes, click here.

Step wise pictorial method of Panchratan namkeen recipe

Peel the potatoes and place them in a bowl carrying water, otherwise they will turn brown.
Take another big sized bowl having water in it.
Take grater and choosing largest grating holes, start grating potatoes. But grate only in one direction from upwards to downwards and not in up down position.
Once all 4 potatoes are grated, you will have the potato gratings, also called laccha, lying in water.
Now it’s a time to wash potato gratings (laccha) and for that 2 bowls are required.
Wash potato gratings in one bowl, then shift to second water bowl.
Change the water of first bowl, wash and shift potato gratings from 2nd bowl to first bowl.
Likewise you need to wash potato gratings from one bowl to another bowl everytime changing the used water.
Repeat this process of washing for about 4 to 5 times or until the water carrying potato gratings turn clear. This was to be done to remove starch from potatoes.
Finally pass the potato gratings from a sieve draining all water.
Spread potato gratings on a clean kitchen towel or cloth.
Pat dry the gratings so that all extra water gets disappear.
Put gratings in hot oil. Initially bubbles will be seen on the surface of oil.
Don’t disturb the gratings in oil unless bubbles settle down.
Once bubbles sit down, move gratings with a spatula and let them turn slightly brown.
Take fried potato gratings out on a paper nepkip so that extra oil gets absorbed.
Now put spatula in oil and add almonds. Fry till crisp and then take out on paper nepkip.
Likewise fry cashews and curry leaves to crisp.
Fry raisins until they puff up and keep all aside on paper nepkip.
Now take a bowl, add fried potato gratings (lacche), cashews raisins and almonds. Also add fried curry leaves by crushing them roughly with hands. Mix everything gently without breaking potato gratings.
Lastly add powdered sugar, chaat masala, black pepper powder and salt. Mix.
Do taste and adjust the seasoning if needed.

Enjoy

NOTES

Potatoes are kept in in water because peeled potatoes when exposed to air, turn brown due to starch enriched.
While you are grating one potato, note that rest of the potatoes should remain inside water.
This namkeen can be eaten during fast/vrat too. However some may have objections with chaat masala because certain beliefs and home traditions of some devotees don’t allow them to eat chaat masala during fasting. You can act as per your preferences..

Panchratan namkeen recipe – recipe card

Panchratan namkeen recipe

blessmyfoodbypayal

Panchratan namkeen recipe is a sweet & spicy mixture of 5 ingredients named crispy potatoes, cashews, raisins, almonds and curry leaves as the prime one.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Snack

Cuisine Indian

Servings 1 Bowl

Ingredients

4 potatoes medium to big sized
15-16 cashews
15-16 Almonds
28-30 Raisins
15-16 curry leaves
1 tbsp sugar powdered
1 tsp Chaat masala
1/4 tsp Black pepper powder
Salt to taste
Oil for frying
Lots of water

Instructions

Peel the potatoes and place them in a bowl carrying water, otherwise they will turn brown.
Take another big sized bowl having water in it.
Take grater and choosing largest grating holes, start grating potatoes. But grate only in one direction from upwards to downwards and not in up down position.
Once all 4 potatoes are grated, you will have the potato gratings, also called laccha, lying in water.
Now it's a time to wash potato gratings (laccha) and for that 2 bowls are required.
Wash potato gratings in one bowl, then shift to second water bowl.
Change the water of first bowl, wash and shift potato gratings from 2nd bowl to first bowl.
Likewise you need to wash potato gratings from one bowl to another bowl everytime changing the used water.
Repeat this process of washing for about 4 to 5 times or until the water carrying potato gratings turn clear. This was to be done to remove starch from potatoes.
Finally pass the potato gratings from a sieve draining all water.
Spread potato gratings on a clean kitchen towel or cloth.
Pat dry the gratings so that all extra water gets disappear.
Put gratings in hot oil. Initially bubbles will be seen on the surface of oil.
Don't disturb the gratings in oil unless bubbles settle down.
Once bubbles sit down, move gratings with a spatula and let them turn slightly brown.
Take fried potato gratings out on a paper nepkip so that extra oil gets absorbed.
Now put spatula in oil and add almonds. Fry till crisp and then take out on paper nepkip.
Likewise fry cashews and curry leaves to crisp.
Fry raisins until they puff up and keep all aside on paper nepkip.
Now take a bowl, add fried potato gratings (lacche), cashews raisins and almonds. Also add fried curry leaves by crushing them roughly with hands. Mix everything gently without breaking potato gratings.
Lastly add powdered sugar, chaat masala, black pepper powder and salt. Mix.
Do taste and adjust the seasoning if needed.

Notes

Potatoes are kept in in water because peeled potatoes when exposed to air, turn brown due to starch enriched.
While you are grating one potato, note that rest of the potatoes should remain inside water.
This namkeen can be eaten during fast/vrat too. However some may have objections with chaat masala because certain beliefs and home traditions of some devotees don't allow them to eat chaat masala during fasting. You can act as per your preferences.

Keyword aloo laccsha namkeen, haldiram namkeen, panchratan namkeen