Peel the potatoes and wash. Grate them using a grater with bit holes as we need thick lachchha. Ensure to grate in single direction in order to get long and unbroken lachchhas. Keep them in water till you are done grating all of them. Wash them 4-5 times or until you get clear water (compare pic 2 and 3). This way, all the starch from the potatoes will get washed away. Starch makes the lachcha reddish and loose.

Drain the lachcha and lay them on a cloth. Cover it with another cloth and tap on it so that the moisture from the top surface also gets absorbed.

Take a DEEP kadhai (EXTREMELY IMPORTANT). Fill oil till the quarter level of the kadhai. Heat up the oil till a little less than smokey. Test it by dropping a lachchaa. It should sizzle in the oil and rise up.

Add a handful of lachcha and fry on medium to high flame. At first you'll se a lot of bubbles in the kadhai and the oil will rise in kadhai (THAT'S WHY TAKE A DEEP KADHAI). As the lachchhas get fried, the bubbles will disappear. Gently run a spoon in the lachcha to stir a bit. Let it fry till they look crisp and golden brown.

Combine all the ingredients for the spice mix. Add it in the lachchhas and mix well by tossing. The chevdo is ready!