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Crispy, golden-brown potato slices coated in a spicy semolina crust. This classic Maharashtrian side dish is quick to make and pairs perfectly with dal, rice, and roti for a comforting meal.
For 4 servings
Prepare the Potatoes: Wash, peel, and slice the potatoes into uniform rounds, about 1/4-inch thick. Immediately place the slices in a bowl of cold water to prevent oxidation and browning. Let them soak for 5 minutes.
Make the Masala Paste: In a small bowl, combine the red chili powder, turmeric powder, coriander powder, cumin powder, hing, ginger-garlic paste, and 1 tsp of salt. Add the lemon juice and 1-2 tbsp of water to form a thick, smooth paste.
Marinate the Potatoes: Drain the potato slices completely and pat them thoroughly dry with a clean kitchen towel. This step is crucial for a crispy result. Apply the prepared masala paste evenly on both sides of each potato slice. Let them marinate for 10-15 minutes.
Prepare the Coating: On a flat plate or tray, mix the rava (semolina), rice flour, and the remaining 1/4 tsp of salt. Spread it out evenly.
Coat the Slices: Take each marinated potato slice and dredge it in the rava-rice flour mixture. Press gently to ensure the coating adheres well to both sides. Shake off any excess.
Shallow Fry the Kaap: Heat the oil in a wide, heavy-bottomed pan or tawa over medium heat. Once the oil is hot, carefully place the coated potato slices in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Cook Until Crispy: Fry for 4-5 minutes on the first side, or until the bottom is golden brown and crisp. Flip carefully and fry for another 4-5 minutes on the other side until the potato is cooked through and the coating is crispy. Adjust the heat as needed to prevent burning.
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Crispy, golden-brown potato slices coated in a spicy semolina crust. This classic Maharashtrian side dish is quick to make and pairs perfectly with dal, rice, and roti for a comforting meal.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 232.74 calories per serving with 5.87g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Serve Hot: Remove the cooked Batata Kaap from the pan and place them on a wire rack or a plate lined with a paper towel to drain excess oil. Serve immediately as a side dish with dal, rice, or roti.
For a lower-oil version, arrange the coated potato slices on a baking sheet lined with parchment paper. Spray with a little oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer at 180°C (360°F) for 15-18 minutes.
Add 1/2 tsp of garam masala to the spice paste for a warmer flavor profile, or 1/2 tsp of amchur (dry mango powder) for extra tanginess.
You can substitute rice flour with an equal amount of besan (gram flour) for a different texture and nutty flavor.
This recipe works well with other vegetables like sweet potato, raw banana, eggplant (brinjal), or taro root (arbi).
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body, making this a filling side dish.
Spices like hing (asafoetida) and cumin powder are traditionally known in Indian cuisine for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties. Other spices also contribute to the overall antioxidant content of the dish.
One serving of Batata Kaap (about 4 pieces) contains approximately 230-250 calories, primarily from the potatoes, semolina, and absorbed oil.
Batata Kaap is a tasty side dish but is shallow-fried, which adds to its calorie and fat content. It can be enjoyed in moderation as part of a balanced meal. For a healthier alternative, consider baking or air-frying the slices.
Yes, absolutely. Arrange the coated slices in a single layer in the air fryer basket. Spray with a little oil and air fry at 180°C (360°F) for 15-18 minutes, flipping halfway, until they are golden and crispy.
Sogginess can be caused by a few factors: not drying the potato slices properly before marinating, overcrowding the pan while frying, or frying on a low flame which causes the slices to absorb too much oil. Ensure slices are dry and the oil is at a medium heat.
Batata Kaap is best served fresh and hot for maximum crispiness. You can do the prep work (slicing and marinating potatoes) a few hours in advance and store them in the refrigerator. Coat and fry just before serving.