Sweet Potato Kapa

Instructions

1. 1

   Prepare the Sweet Potatoes

   • Wash the sweet potatoes thoroughly, peel the skin, and slice them into even, round discs about 1/4-inch thick.
   • Immediately place the slices in a bowl of cold water to prevent them from browning while you prepare the masala.
2. 2

   Make the Masala Coating

   • In a wide plate or shallow bowl, combine the rice flour, rava, red chili powder, turmeric powder, garam masala, amchur powder, asafoetida, and salt.
   • Mix all the dry ingredients together until well combined.
3. 3

   Coat the Sweet Potato Slices

   • Drain the sweet potato slices completely and pat them dry with a kitchen towel. This step is crucial for a crispy coating.
   • Take each slice and dredge it in the spice mixture, pressing gently to ensure the coating sticks firmly to both sides. Shake off any excess.
4. 4

   Shallow Fry the Kapa

   • Heat the oil in a wide, non-stick pan or tawa over medium heat.
   • Once the oil is hot, carefully arrange the coated sweet potato slices in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Cook for 4-5 minutes on the first side until golden brown and crisp. Flip and cook for another 3-4 minutes on the other side until tender.
   • Check for doneness by piercing a slice with a fork; it should go through easily.
5. 5

   Serve

   • Remove the cooked kapa from the pan and place them on a plate lined with a paper towel to absorb any excess oil.
   • Garnish with freshly chopped coriander leaves and serve immediately as a snack or a side dish with dal and rice.