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.

Do taste and adjust the seasoning if needed.