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A simple, crispy Maharashtrian side dish. Thin potato slices are coated in a spicy semolina and rice flour mixture, then shallow-fried until golden brown. A perfect and quick accompaniment to dal and rice.
Prepare the Potatoes
Make the Coating Mixture
Coat the Potato Slices
Shallow Fry the Phodis
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A simple, crispy Maharashtrian side dish. Thin potato slices are coated in a spicy semolina and rice flour mixture, then shallow-fried until golden brown. A perfect and quick accompaniment to dal and rice.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 138.92 calories per serving with 3.03g of protein, it's a beginner-friendly recipe perfect for side_dish or snack or appetizer.
Flip and Finish Cooking
Serve Immediately
Add 1/2 teaspoon of coriander powder and 1/4 teaspoon of garam masala to the coating mix for a more complex flavor.
Mix 1 tablespoon of finely chopped cilantro or mint into the rava coating for a fresh aroma.
Make a paste of 1 teaspoon ginger-garlic paste and a little water. Lightly apply this paste to the potato slices before dredging them in the dry coating.
This recipe works wonderfully with other vegetables like sweet potato, raw banana (kachha kela), eggplant (brinjal), or yam (suran).
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain.
Turmeric, a key spice in the coating, contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
A single serving of Batata Phodi (about 4-5 slices) contains approximately 150-180 calories, primarily from the potatoes (carbohydrates) and the oil used for frying.
Batata Phodi is a tasty treat but is best enjoyed in moderation as it is shallow-fried. Potatoes provide energy and potassium, while turmeric has anti-inflammatory benefits. To make it healthier, you can try air-frying or baking it.
The key to extra crispy phodis is a combination of rice flour in the coating, patting the potato slices completely dry, and not overcrowding the pan while frying at a consistent medium heat.
Yes. For baking, preheat your oven to 200°C (400°F). Arrange the coated slices on a baking sheet, spray with oil, and bake for 15-20 minutes, flipping halfway. For air-frying, preheat to 190°C (375°F), place slices in a single layer, spray with oil, and air-fry for 10-12 minutes, flipping once. The texture will be less oily but still delicious.
Starchy potatoes like Russet or Idaho work well as they become fluffy on the inside. Waxy potatoes like red potatoes will hold their shape better but might not be as soft internally. Standard everyday potatoes work just fine.
This usually happens if the potato slices are not dried properly. Any moisture on the surface will prevent the dry rava mixture from adhering. Make sure to pat them thoroughly dry with a paper towel before coating.