Sweet Potato Kaps

Instructions

1. 1

   Prepare the Sweet Potatoes

   • Wash and peel the sweet potatoes. Slice them into uniform 1/4-inch (approx. 0.5 cm) thick rounds.
   • To prevent browning, you can place the slices in a bowl of water while you prepare the coating. Drain and pat them completely dry with a kitchen towel before proceeding.
2. 2

   Create the Spice Coating

   • In a wide, shallow plate, combine the rajgira atta, red chili powder, cumin powder, turmeric powder (if using), sendha namak, and sugar.
   • Mix all the dry ingredients thoroughly until well combined.
3. 3

   Coat the Sweet Potato Slices

   • Take one dry sweet potato slice at a time and press it firmly into the spice mixture.
   • Ensure the slice is evenly coated on both sides. Gently shake off any excess flour.
4. 4

   Shallow Fry the Kaps

   • Heat ghee in a wide, heavy-bottomed pan or tawa over medium-low heat.
   • Once the ghee is moderately hot, carefully arrange the coated slices in a single layer. Avoid overcrowding the pan; cook in batches if needed.
   • Cook for 5-7 minutes on the first side, or until the bottom is golden brown and crisp.
5. 5

   Flip and Finish Cooking

   • Gently flip the slices using a spatula.
   • Cook for another 5-7 minutes on the other side until they are tender all the way through. A knife or fork should pierce them easily.
   • The outside should be crisp and the inside soft.
6. 6

   Garnish and Serve

   • Transfer the cooked kaps to a serving platter, preferably lined with a paper towel to absorb any excess ghee.
   • Squeeze fresh lemon juice over them and garnish with finely chopped coriander leaves.
   • Serve immediately while hot and crisp.