Batata Kaap Recipe

Batata Kaap, also popularly known as Batata Fry, is a cherished Maharashtrian dish that hails from the western region of India. The word "Batata" means potato, while "Kaap" refers to the shallow frying method used to cook the dish. This traditional recipe turns humble potatoes into a crispy, golden-brown treat that’s both comforting and flavorful.

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. These slices are then shallow fried in a pan until they develop a perfect crispy texture on the outside, while remaining soft and flavorful inside.

Batata Kaap is typically enjoyed as a side dish with dal-rice or even served as a tea-time snack. It’s simple to make, uses pantry-friendly ingredients, and is always a crowd-pleaser.

To keep your Batata Kaap fresh and crisp for longer, wrap it in Ekvee Foodwrap—a food grade, oil & grease resistant, and microwave safe paper. Whether you're packing lunch for school, the office, or a picnic, Ekvee Foodwrap helps lock in freshness without getting soggy. It’s the modern kitchen’s perfect companion for storing and reheating homemade delights like Batata Kaap.

Try this dish once, and it might just become a regular on your comfort food list—crunchy, flavorful, and nostalgic!

Ingredients

• 1 Medium Potato
• 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 brinja 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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