Batata Kaap – Crispy Sliced Potatoes – A Maharashtrian Recipe

Batata Kaap - Crisy Slice Potatoes from Maharashtra
Dal Chawal always seems to call for some fried potatoes to go along with it. Every state in India has its own version of the potato fry. In Maharastra, Batata Kaap or Batatyache Kaap is a great version of potato fry that is made with thinly sliced potatoes dusted with seasoned rice flour and then pan fried.

Batata Kaap is the perfect accompaniment for Varan Bhaat or Amti Bhaat. In fact, you can also have this crispy delight as a snack and in place of the traditional Batata Bhajji (Aloo Pakora). It is also much lighter on the stomach and uses far less oil than Aloo Pakora.

Batata Kaap - Crispy Sliced Potatoes - A Maharastrian Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Batata Kaap (aka Batatyacha Kaap) is nothing but thinly sliced potato dusted with seasoned rice flour and then pan-fried.
Course: Snacks
Cuisine: Indian, Maharashtra
Servings: 40 -50 slices
Author: Aruna
  • 3 Large Potatoes
  • 1/4 Cup Rice Flour
  • 1 tsp Red Chilli Powder
  • 2 Large PInches Turmeric Powder
  • Salt to Taste
  • Oil for pan frying
Method to Make Batata Kaap
  1. In a plate, mix the rice flour, red chilli powder, turmeric powder, and salt.
  2. Set aside.
  3. To a large vessel, add about 3 cups of water.
  4. Peel the potatoes and slice them into thin slices (about 1/8" thick).
  5. As you slice the potatoes, put them in the water.
  6. After all potatoes are sliced, heat a pan or tava.
  7. Add some oil and spread on the whole surface.
  8. Turn the heat down to low-medium.
  9. Take a few slices of potato out of the water.
  10. Using a kitchen towel, dry the potato slices slightly. We need a little moisture so that the rice flour sticks to the surface of the slice.
  11. Place the slices in the seasoned rice flour.
  12. Ensure that both sides of the potato slices are well-coated with the rice flour.
  13. Place the potato slices on the tava and let them fry till the face touching the pan starts to brown.
  14. Flip the potato slices over.
  15. Drizzle a few drops of oil in the pan, if required.
  16. Continue to pan-fry them till the flip slices start to brown.
  17. Repeat till all the potato slices are fried.
  18. Serve hot with Varan Bhaat or Amti Bhaat.
    Enjoy as a hot snack.
Recipe Notes

Feeling adventurous? Add some Chaat Masala to the rice flour. 🙂

Yo can also make something similar with Brinjals (Vangi Kaap).


Batatyache Kaap - Maharashtrain Style Crispy Sliced Potatoes



  1. Hi, Thanks for da recipe.
    my aaji used to make this, but i wasnt exactly sure abt da recipe.i think urs is da closest version n easy to follow.thanks for da lovely recipe.

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