Batatyache Kaap | crispy potato fry - Maharashtrian recipe

Batatyache Kaap

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Here’s a simple Batatyache Kaap (Maharashtrian-style Potato Slices) recipe:

Ingredients:
  • Potatoes: 2-3 medium-sized
  • Rice flour: 3-4 tablespoons
  • Rava (semolina or suji): 3-4 tablespoons
  • Red chili powder: 1 teaspoon (adjust to taste)
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: 1/2 teaspoon
  • Coriander powder: 1/2 teaspoon
  • Asafoetida (Hing): A pinch
  • Salt: To taste
  • Oil: For shallow frying
  • Water: As needed
Instructions:

1. Prepare Potatoes:
  • Wash and peel the potatoes.
  • Slice them into medium-thick round slices. (Not too thin or thick.)
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2. Marinate Potatoes:
  • Coat the potato slices evenly with the red chili powder, cumin powder, coriander powder turmeric powder, asafoetida, and salt. Let them marinate for about 10-15 minutes.
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  • Mix rice flour, Rava
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  • Coat the marinated potato slices evenly with Rava and rice flour mixture.
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3. Fry the Kaap:
  • Heat a pan or tawa with a little oil for shallow frying.
  • Place the marinated potato slices on the tawa in a single layer.
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  • Fry on medium heat until golden and crispy on one side, then flip and cook the other side. Add oil as needed.
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Watch how to make Batatyache Kaap:


4. Serve:
  • Remove the Batatyache Kaap on a plate lined with tissue to drain excess oil.
  • Serve hot as a side dish with dal-rice, varan-bhaat, or roti.
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Enjoy your crispy and flavorful Batatyache Kaap!



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