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Lachhedar Crisps

An extremely crisp snack coated with thin vermicelli (seviyaan). Fortified with vitamin rich vegetables like spinach and carrot and formed together with breadcrumbs, this crisp snack is ideal for all seasons and occasions.

12 to 14
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Made With :
Aloo Mash
How to cook ?


  • 2 cups vegit aloo mash.
  • 1 cup water.
  • 2 cups finely shredded spinach.
  • ½ cup finely grated carrot.
  • 3 slices bread - churned in a mixer to get fresh bread crumbs.
  • 1 medium onion - finely chopped.
  • ¾ tsp chaat masala.
  • ¾ tsp salt.
  • ½ tsp crushed black pepper.
  • ¼ tsp red chilli powder.
  • ½ tsp chaat masala.
  • a pinch of garam masala.
  • a pinch of haldi powder.
  • ½ cup chopped coriander.
  • To coat
  • ½ cup very thin.
  • long seviyaan- roughly broken into small pieces by hand.

Method of Preparation

  • Heat 1 tbsp oil in a kadhai, add onion and cook for 5 minutes till soft.
  • Add shredded spinach and grated carrot and cook for 5-7 minutes on high flame.Reduce heat. Add red chilli powder, chaat masala, haldi, crushed pepper and garam masala and mix well. Remove from fire.
  • Add vegit aloo mash, coriander and fresh bread crumbs. Mix well and add about 1 cup water. Mix very well till you get a mixture to form rolls.
  • Make a large lemon sized ball of the mixture, make a 2" long oval roll. Shape to give a neat roll with slightly flattened ends.
  • Break seviyaan into 1-1½” small pieces. Spread on a plate. Take 1 cup of water separately in a shallow flat bowl (katori). Dip the roll in the water for a second and then immediately roll it over the seviyaan. All the sides should be completely covered with seviyaan.
  • Keep aside in a fridge for ½ hr. Deep fry 2-3 pieces at a time. Serve with poodina chutney .
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