Batatyache kaap

Crispy breaded shallow-fried potato. My most favorite side for lunch in the whole world!!

I cannot say enough, how much I love this on the side of any maharashtrian lunch. This is my grandmom’s recipe of course, and there are several versions of it. albeit all delicious, but this one is my all-time-favorite.

Its the simplest yet the most unique-tasting, mouthwatering side dish you can whip up in no time and wow yourself!

You can also make this with sweet potatoes, mushrooms, yuca, yam, etc. I used delicious farm grown golden potatoes that are naturally less sweet – that’s the kind you ideally want to use for this recipe.

You will need:

3 medium sized potatoes

1/2 tsp turmeric powder

1-2 tsp red chilli powder

1/2 tsp salt

1/4 tsp asafoetida (hing) powder

3 tbsp fine semolina (rawa)

3 tbsp rice flour

Procedure:

• wash the potatoes thoroughly and slice them as thin or thick as you like – its like the difference between preferring crispy french fries or soggy ones! I like to use them skin-on, but feel free to used peeled potatoes.
• to the potato slices add salt, chilli powder, turmeric powder and hing and toss them till they are evenly coated with the spices. They will start to sweat slightly.

• In a bowl, mix the rice flour and semolina and salt and chilli powder to this for taste.
• Heat a flat pan/ griddle and brush it with oil
• Add the seasoned potato slices to the dry flour kix and toss them till they are evenly coated with the breading.

• Place the breaded potato slices on the hot griddle, with oil on it. It should sizzle.
• Cook covered for a few minutes (more or less time depending on the thickness of the potato slice.

• Check if the potatoes are cooked, by piercing a fork or knife.
• Once done, drizzle more oil an the top side and flip them.
• This time cook uncovered until golden spots appear.

• Serve hot!