Batata Kaap Recipe

Batata Kaap Recipe

Batata Kaap, also known as Batata Fry, is a popular Maharashtrian dish originating from the western region of India. “Batata” translates to potato, and “Kaap” refers to the process of shallow frying. This simple yet flavorful dish features thinly sliced potatoes that are marinated with spices and then shallow fried until crispy and golden brown.

Batata Kaap Recipe

Batata Kaap

Batata Kaap is a popular Maharashtrian dish that features thinly sliced potatoes coated in a spiced batter and then shallow-fried until crispy and golden brown. It's a delightful snack or side dish that pairs well with a variety of meals or can be enjoyed on its own with a dipping sauce. Here's a simple recipe to make Batata Kaap at home:
Prep Time 15 minutes
Cook Time 30 minutes
Course Snack
Cuisine Goan
Servings 2
Calories 150 kcal


  • 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


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



Approximately 150 calories (varies based on oil absorption)

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