Batata Kaap Recipe

Batata Kaap, also popularly known as Batata Fry, is a cherished Maharashtrian dish that hails from the western region of India. Thin slices of potatoes are marinated with a mix of spices like turmeric, red chilli powder, salt, and sometimes a touch of asafoetida for that classic Maharashtrian kick. The marinated slices are then gently coated in rice flour or semolina, which adds an irresistible crunch when fried.

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Ingredients

• 1 Medium Potato
• 1 Medium Brinjal (eggplant)
• 3 Tbsp Fine Semolina (chiroti rava)
• 0.5 tsp Turmeric Powder (Haldi)
• 1 tsp Red Chilli Powder
• Salt to taste
• Oil to fry

Instructions

1. Wash the potato and brinjal thoroughly.
2. Peel the potato if desired. Otherwise, the skin can be left on.
3. Slice the potato and brinjal into slices of 3 to 5 mm thickness.
4. Add salt, turmeric powder, and red chilli powder and mix well until all slices are coated.
5. Take the semolina on a plate.
6. Dip the slices into the semolina until both sides are coated with a thin layer of semolina.
7. Heat a tava and grease it.
8. Place the slices in one layer on the tava and spoon a little oil on each slice.
9. Once one side is cooked, flip the slice and spoon some more oil on it.
10. Cook until the vegetable is soft and the semolina is crispy.
11. Serve immediately as an accompaniment with Dal Rice or Solkadi Rice.

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