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Crispy on the outside, soft on the inside, these Goan-style potato slices are coated in spiced semolina and shallow-fried to golden perfection. A perfect tea-time snack or side dish ready in minutes.
For 4 servings
Prepare the potatoes
Make the spice marinade
Marinate the potato slices
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Crispy on the outside, soft on the inside, these Goan-style potato slices are coated in spiced semolina and shallow-fried to golden perfection. A perfect tea-time snack or side dish ready in minutes.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 260.26 calories per serving with 6.23g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
Prepare the coating and fry the kapa
Serve immediately.
Replace rava (semolina) with coarse rice flour or chickpea flour (besan) for the coating. Ensure your asafoetida is certified gluten-free.
Omit the potatoes and ginger-garlic paste. Use thick slices of raw banana (kaccha kela) instead.
Add 1/2 tsp of black pepper powder and 1 finely chopped green chili to the spice paste for extra heat.
For a lower-oil version, pan-fry with minimal oil spray or bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through.