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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.
Prepare the Potatoes
Season the Potato Slices
Prepare Coating and Dredge
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.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 233.51 calories per serving with 6.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or snack.
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Shallow Fry the Phodis
Flip and Finish Cooking
Drain and Serve
Add 1 tablespoon of finely chopped cilantro or mint to the rava coating for a fresh flavor.
Add 1/2 teaspoon of black pepper powder or a pinch of garam masala to the spice mix.
This same preparation can be used for other vegetables like sweet potato, raw banana, brinjal (eggplant), or breadfruit.
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.
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making this a filling side dish.
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
The inclusion of asafoetida (hing) in the spice mix is traditionally known to aid digestion and reduce bloating.
A typical serving (about 4-5 pieces) contains approximately 220-260 calories, primarily from the potatoes and the oil used for frying.
Batate Phodi is a tasty side dish but is best enjoyed in moderation as it is shallow-fried. Potatoes provide carbohydrates and potassium, but the frying process adds fat and calories. Baking them is a healthier alternative.
Yes. While semolina (rava) contains gluten, you can make this gluten-free by replacing the semolina entirely with rice flour or a mix of rice flour and chickpea flour (besan).
This could be due to a few reasons: the potato slices were not dried properly, the pan was overcrowded (which lowers the oil temperature), or the oil was not hot enough when you started frying.
It's best served fresh and hot for maximum crispiness. You can slice and season the potatoes ahead of time, but coat and fry them just before serving.
Starchy potatoes like Russet or Idaho work well as they become fluffy on the inside while the outside gets crispy. Waxy potatoes will also work but will have a firmer texture.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
