Name: Batata Kaap recipe by Sonal Sardesai at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Potatoes - 4 large; Semolina / Suji - 6 tbsp or more, as per requirement; Red Chilli Powder - 2 tsp; Turmeric Powder - 2 tsp; Coriander powder - 1 tbsp; Black pepper powder - 1 tbsp; Dry Mango Powder / Amchoor Powder - 1 . 5 tsp; Asafoetida / Hing Powder - 1/4 th tsp; Ginger - Garlic Paste - 1.5 tbsp; Salt - to taste; Refined Vegetable Oil - 6 tbsp or more or less, as per requirement

ABOUT Batata Kaap RECIPE

This is a popular side dish made with potatoes in Goa in Hindu households, where non-vegetarian food is not consumed at least thrice a week by some families owing to religious fasts. Batata Kaap, which turns out spicy and crisp goes very well as a side dish with a Dal or a vegetarian curry and plain boiled rice.

Ingredients Serving: 6

Potatoes - 4 large
Semolina / Suji - 6 tbsp or more, as per requirement
Red Chilli Powder - 2 tsp
Turmeric Powder - 2 tsp
Coriander powder - 1 tbsp
Black pepper powder - 1 tbsp
Dry Mango Powder / Amchoor Powder - 1 . 5 tsp
Asafoetida / Hing Powder - 1/4 th tsp
Ginger - Garlic Paste - 1.5 tbsp
Salt - to taste
Refined Vegetable Oil - 6 tbsp or more or less, as per requirement

Instructions

Wash, peel and cut the potatoes into thin rounds.
Rub them with turmeric powder, red chilli powder, amchoor powder, coriander powder, black pepper powder, asafoetida powder, ginger - garlic paste and salt to taste.
Leave to marinate in the dry spices for about an hour.
Take the semolina flour and spread it out on a plate.
Add a little salt, red chilli powder and turmeric powder into this as well and gently mix in.
Heat a large non stick flat tawa / pan.
Drizzle with a little oil, roll it around the pan till it is spread well.
Take some of the marinated potato rounds, after draining off water that is released and pat it with the semolina mix on both sides.
Fry on slow heat, turning the sides, on the heated tawa till crisp and done.
The process takes about half an hour, about fifteen minutes on either side.
You can drizzle a few more drops of oil on the pan when you turn the potato slices over.
Fry all the potato rounds in batches in a similar manner.
Serve along with dals, curries or simply with a coriander - mint green chutney or ketchup.

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