Rava Fried Potato Kapa

Instructions

1. 1

   Prepare the potatoes

   • Wash and peel the potatoes.
   • Slice them into thin, even rounds, about 1/4 inch thick.
   • Place the slices in a bowl of water to prevent them from browning while you prepare the marinade.
2. 2

   Make the spice marinade

   • In a small bowl, mix the Kashmiri red chili powder, turmeric powder, hing, ginger-garlic paste, lemon juice, and 0.75 tsp of salt.
   • Add 1-2 tablespoons of water to form a thick, smooth paste.
3. 3

   Marinate the potato slices

   • Drain the potato slices completely and pat them dry with a kitchen towel.
   • Apply the spice paste evenly on both sides of each potato slice.
   • Let them marinate for 5-10 minutes.
4. 4

   Prepare the coating and fry the kapa

   • On a flat plate, mix the rava, rice flour, and the remaining 0.25 tsp of salt.
   • Heat oil in a wide, non-stick pan over medium heat for shallow frying.
   • Take each marinated potato slice and coat it well on both sides with the rava mixture, pressing gently.
   • Carefully place the coated slices in the hot oil. Do not overcrowd the pan; fry in batches if needed.
   • Fry for 3-4 minutes on each side, until they are golden brown and crispy.
   • Remove the fried kapa with a slotted spoon and drain them on a paper towel to absorb excess oil.
5. 5

   Serve immediately.