Batate Talasan

Name: Batate Talasan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g potato (medium, peeled and thinly sliced into rounds); 2 tbsp coconut oil; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken into pieces); 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

7/10

Crispy, golden pan-fried potatoes with a fiery kick from crushed red chilies and the earthy warmth of turmeric. This simple Konkani-style stir-fry comes together in minutes, using just a handful of pantry staples, and pairs beautifully with dal and rice for a comforting weeknight meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

165 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gpotato · medium, peeled and thinly sliced into rounds2 tbspcoconut oil1 tspmustard seeds½ tspcumin seeds2 pcsdried red chili · broken into pieces1 pinchturmeric powder1 pinchasafoetida½ tspsalt2 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

165

CALORIES · 1 KATORI

Protein3g · 7%

Carbs23g · 56%

Fat7g · 38%

Fiber3g

Sugar1g

Saturated fat6g

Cholesterol0mg

Sodium300mg

Potassium555mg

Phosphorus81mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Slice the potatoes.
Peel the potatoes and slice them thinly into even rounds, about 3mm thick. Rinse briefly in water and pat completely dry with a kitchen towel.
TIPEven slices ensure uniform cooking. Use a mandoline if you have one.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a wide, heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter completely (30 sec).
3.Add cumin seeds and sauté until fragrant (15 sec).
4.Add broken dried red chilies and sauté until slightly darkened (20 sec).
5.Sprinkle in asafoetida and turmeric powder, stirring quickly.
TIPWork fast after adding the turmeric — it burns easily. Keep the heat at medium.
fry · ~10 min
Fry the potato slices.
1.Add the dried potato slices to the pan and toss gently to coat with the tempering.
2.Spread the slices in an even layer across the pan surface.
3.Sprinkle salt evenly over the potatoes.
4.Cover the pan with a lid and cook on low heat for 8-10 minutes.
TIPDon't stir too often — letting them sit undisturbed helps develop the golden crust.
fry · ~4 min
Crisp the potatoes uncovered.
1.Remove the lid and increase the heat to medium-high.
2.Gently flip the potato slices using a spatula.
3.Continue frying for 3-4 minutes until both sides are golden brown and slightly crisp at the edges.
4.Check for doneness — a knife should slide through easily.
TIPThe edges should caramelize and turn crispy while the center stays tender. Don't rush this step.
garnish · ~1 min
Garnish with coriander leaves and serve hot.
Transfer to a serving bowl, sprinkle generously with chopped coriander leaves, and serve immediately alongside dal and steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat potato slices bone-dry after rinsing to avoid steaming—dry slices ensure crisping.
2
If using a cast-iron pan, preheat it slowly to avoid hot spots that burn the spices.
3
Slice potatoes uniformly 3mm thick so they cook through at the same time; a mandoline helps.
4
Let the potatoes cook covered on low heat first—this steams them tender before the final crisp.
5
Add dried red chilies after cumin seeds to prevent them from burning and turning bitter.
6
For extra crunch, sprinkle a tiny pinch of rice flour on the slices before frying.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce coconut oil to 1 tbsp and use a non-stick pan or air-fry the potatoes at 200°C (400°F) for 12-15 minutes after tossing with the spice tempering—perfect for a lighter version.

vegan