Batata Kaap | How to make Batata Kaap

By Sonal Sardesai  |  16th Dec 2016  |  
5 from 1 review Rate It!
  • Batata Kaap, How to make Batata Kaap
  • Prep Time

    60

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

22

1





About Batata Kaap Recipe

This is a popular side dish made with potatoes in Goa in Hindu households, where non-vegetarian food is not consumed at least thrice a week by some families owing to religious fasts. Batata Kaap, which turns out spicy and crisp goes very well as a side dish with a Dal or a vegetarian curry and plain boiled rice.

Batata Kaap is an authentic dish which is perfect to serve on all occasions. The Batata Kaap is delicious and has an amazing aroma. Batata Kaap by Sonal Sardesai will help you to prepare the perfect Batata Kaap in your kitchen at home. Batata Kaap needs 60 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Batata Kaap. This makes it easy to learn how to make the delicious Batata Kaap. In case you have any questions on how to make the Batata Kaap you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sonal Sardesai. Batata Kaap will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Batata Kaap

Ingredients to make Batata Kaap

  • potatoes - 4 large
  • semolina / Suji - 6 tbsp or more, as per requirement
  • red chilli Powder - 2 tsp
  • turmeric Powder - 2 tsp
  • coriander powder - 1 tbsp
  • Black pepper powder - 1 tbsp
  • Dry mango powder / Amchoor Powder - 1 . 5 tsp
  • asafoetida / Hing Powder - 1/4 th tsp
  • ginger - Garlic Paste - 1.5 tbsp
  • salt - to taste
  • Refined Vegetable oil - 6 tbsp or more or less, as per requirement

How to make Batata Kaap

  1. Wash, peel and cut the potatoes into thin rounds.
  2. Rub them with turmeric powder, red chilli powder, amchoor powder, coriander powder, black pepper powder, asafoetida powder, ginger - garlic paste and salt to taste.
  3. Leave to marinate in the dry spices for about an hour.
  4. Take the semolina flour and spread it out on a plate.
  5. Add a little salt, red chilli powder and turmeric powder into this as well and gently mix in.
  6. Heat a large non stick flat tawa / pan.
  7. Drizzle with a little oil, roll it around the pan till it is spread well.
  8. Take some of the marinated potato rounds, after draining off water that is released and pat it with the semolina mix on both sides.
  9. Fry on slow heat, turning the sides, on the heated tawa till crisp and done.
  10. The process takes about half an hour, about fifteen minutes on either side.
  11. You can drizzle a few more drops of oil on the pan when you turn the potato slices over.
  12. Fry all the potato rounds in batches in a similar manner.
  13. Serve along with dals, curries or simply with a coriander - mint green chutney or ketchup.

My Tip:

You can prepare this dish with a variety of vegetables like eggplant, zucchini, raw jackfruit, raw banana etc. following the same method. You can even add crushed dry or fresh curry leaves in the marinade, it gives a wonderful added flavour.

Reviews for Batata Kaap (1)

Andrea Srivastava2 years ago

Please share image also!
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