Batate Phodi
Crispy, golden-brown potato slices coated in spiced semolina and shallow-fried to perfection. This simple Goan side dish is the perfect crunchy accompaniment to rice and curry.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Wash, peel, and slice the potatoes into uniform rounds, about 1/4-inch thick.
- c.Immediately place the slices in a bowl of cold water to prevent them from browning.
- 2
Step 2
- a.Season the Potato Slices
- b.In a small bowl, mix together the red chili powder, turmeric powder, hing, and salt.
- c.Drain the potato slices and pat them completely dry with a kitchen towel. This step is crucial for a crispy result.
- d.Rub the spice mixture evenly onto both sides of each potato slice.
- 3
Step 3
- a.Prepare Coating and Dredge
- b.On a flat plate or tray, combine the fine rava and rice flour.
- c.Take one spiced potato slice at a time and dredge it in the rava mixture, pressing gently to coat both sides completely.
- d.Shake off any excess coating and set the coated slices aside on a separate plate.
- 4
Step 4
- a.Shallow Fry the Phodis
- b.Heat the oil in a wide, heavy-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
- c.Carefully place the coated potato slices in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- d.Cook for 4-6 minutes on the first side, until the bottom is golden brown and crisp.
- 5
Step 5
- a.Flip and Finish Cooking
- b.Flip the slices and cook for another 4-6 minutes on the other side until they are cooked through, tender on the inside, and crispy on the outside.
- c.The total cooking time will be around 8-12 minutes per batch.
- 6
Step 6
- a.Drain and Serve
- b.Once cooked, remove the batate phodi from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- c.Serve immediately while hot and crispy with Goan rice and curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet or Idaho for a fluffier interior.
- 2Ensure potato slices are uniform in thickness for even cooking.
- 3Patting the potato slices completely dry is the most important step for a crispy coating that sticks.
- 4Do not overcrowd the pan; fry in batches to maintain the oil temperature and ensure crispiness.
- 5Use fine semolina (chiroti/bombay rava) for the best texture. Coarse semolina can be gritty.
- 6Serve immediately, as they lose their crispness upon cooling.
Adapt it for your goals.
Herbaceous Twist
Add 1 tablespoon of finely chopped cilantro or mint to the rava coating for a fresh flavor.
Spicy KickSpicy Kick
Add 1/2 teaspoon of black pepper powder or a pinch of garam masala to the spice mix.
Other VegetablesOther Vegetables
This same preparation can be used for other vegetables like sweet potato, raw banana, brinjal (eggplant), or breadfruit.
Baked VersionBaked Version
For a healthier alternative, arrange the coated slices on a baking sheet, drizzle with a little oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
Why this is on our healthy list.
Source of Energy
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making this a filling side dish.
Rich in Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Digestive Aid
The inclusion of asafoetida (hing) in the spice mix is traditionally known to aid digestion and reduce bloating.
Frequently asked questions
A typical serving (about 4-5 pieces) contains approximately 220-260 calories, primarily from the potatoes and the oil used for frying.