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.
- 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
- In a plate, mix the rice flour, red chilli powder, turmeric powder, and salt.
- Set aside.
- To a large vessel, add about 3 cups of water.
- Peel the potatoes and slice them into thin slices (about 1/8" thick).
- As you slice the potatoes, put them in the water.
- After all potatoes are sliced, heat a pan or tava.
- Add some oil and spread on the whole surface.
- Turn the heat down to low-medium.
- Take a few slices of potato out of the water.
- 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.
- Place the slices in the seasoned rice flour.
- Ensure that both sides of the potato slices are well-coated with the rice flour.
- Place the potato slices on the tava and let them fry till the face touching the pan starts to brown.
- Flip the potato slices over.
- Drizzle a few drops of oil in the pan, if required.
- Continue to pan-fry them till the flip slices start to brown.
- Repeat till all the potato slices are fried.
Feeling adventurous? Add some Chaat Masala to the rice flour. 🙂
Yo can also make something similar with Brinjals (Vangi Kaap).