Chef Kunal Kapur shares his ‘super crispy and crunchy’ fried potato recipe you will want to try now

Kunal Kapur's crispy fried potatoes are easy to make with just four ingredients; the perfect recipe to try while craving a quick, tasty snack.

Potatoes are arguably one of the most versatile vegetables available in terms of the number of ways they can be prepared. Taking to Instagram on April 25, MasterChef India judge and celebrity chef Kunal Kapur shared one such recipe that takes the humble potato and turns it into a crispy, savoury snack.

“Evenings just feel incomplete without something crispy, chatpata, and comforting—and that’s where laccha aloo hits different,” he wrote in the caption. “Thinly shredded potatoes, fried till golden, with that perfect crunch in every bite. Add a sprinkle of chaat masala, and suddenly it’s not just a snack, it’s a whole mood. Perfect with chai, especially after a long, tiring day when you just want something simple, warm, and satisfying without overthinking it.”

The recipe uses only four ingredients. The detailed steps to prepare the crispy potatoes are presented as follows.

Ingredients to prepare crispy fried potatoes

• Potato (aloo) - ½ kg
• Salt - to taste
• Corn starch - 2 tbsp (approx)
• Oil - for frying

Method of preparation

1. To make crispy laccha aloo, start by washing and peeling the potatoes. Then, cut them into very thin, even slices. Use a very sharp chef’s knife for this process, and take your time with it. In case it feels difficult, a mandoline can be used to get the same effect.
2. Once all the potatoes are sliced, arrange the slices into small stacks, one on top of the other, and then, using the sharp knife, cut them into fine julienne.
3. Dip them in cold water for two to three minutes. Then, drain the potatoes, add salt, and leave for 10 minutes. This will make the potato release its moisture.
4. Next, squeeze out the excess water to make the potatoes crispier after frying.
5. Now add corn starch, and mix well. Since the salt was previously added, no need to put more salt ahead of frying.
6. Heat the oil for frying.
7. Using a fork, shape the potatoes by swirling them with it and making small, round portions. Press it lightly so that the potatoes julienne sticks together.
8. Slide each portion carefully into the hot oil.
9. As it starts to cook, the potato balls will get firm, and then they can be turned over in the oil. Fry them till golden brown and take them out of the oil. As they cool down, the potatoes turn crispier.
10. Your crispy laccha aloo is ready to serve. Enjoy with ketchup or any dip of your choice.

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