Batata Kaap ~ Shallow Fried, Crispy Potatoes

Batata kaap, from Konkan cuisine are semolina coated potato slices that are shallow fried to golden brown. The preparation is a simple and easy one and all one need are some potatoes, semolina and basic spices. They make a delicious, crisp side dish to rice and are a common preparation in Konkani households and I had made it as part of the Goan vegetarian meal

The potatoes are thinly sliced, coated with spices and dipped in semolina. Or semolina and spices are mixed and then the potato slices are dipped in as I have done in this recipe. Rice flour is used in place of semolina in some areas. They are then shallow fried in a pan until the potatoes inside turn soft and the outsides turn crisp, pretty inviting. They are served as a side dish to rice.
4 potatoes
1/3 cup semolina
1/8 tsp. turmeric powder
Salt to taste
Chili powder to taste
Oil as needed

* Peel and slice the potatoes into discs of uniform thickness, about 1/8 inch. Place them in a bowl of water to avoid discoloration.
* Combine semolina, salt, turmeric and chili powder in a wide plate. 
* Heat a non stick pan and brush a tsp. oil so that the whole surface of the pan is coated with oil.
* Pat the potato slices with a napkin so that they are still damp. Dip them in the semolina mixture so that they are coated well on both sides. 
* Place the semolina dipped potato slices without overcrowding.
* Cover and cook on low medium flame until the bottom sides turn crisp. Add a tsp. of oil if needed.
* Flip the potato slices, add 1 or 2 tsp. oil and cook until the other sides turn crisp too. (The potatoes need to cook as well while shallow frying and so, don't cook on high heat setting.)
* Remove and repeat the procedure with the remaining potato slices.
This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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