Skip to main content

Batate Kaap (Pan Fried Potato Fritters)

batate kaap
Konkani pan fried potato fritters with a crisp semolina crust.  Easy yet tasty appetizers.  Eggplant/baingan and arum root/colocasia root fritters can also be relished in a similar way.  

Ingredients:
Potato - 1 big
Semolina/Rava/Sooji - 1/2 cup
Red Chilli Powder/Cayenne Pepper - 1 tbsp
Turmeric/Haldi - 1/8 tsp
Tamarind/Imli/Chinch - small piece
Salt
Oil

Method:
1. Peel the potato skin and dice it into thick round slices.
2. In a mixing bowl, add potato slices.  Add red chilli powder, turmeric, tamarind, salt on the slices.  Mix/Toss well  and keep it covered for 30 - 40 minutes.
3. Coat the potato slices in semolina.  Heat a pan and add 1 tbsp oil.  Fry the semolina coated potato till crisp.  Check with a spatula to see if potatoes are cooked.  Shallow fried and crisp Batatya Phodi or Kaap is ready.
4. Instead of semolina you can use corn meal (not corn flour) which has similar texture as semolina.  You can also add little salt, little red chilli powder in semolina as well.

Comments

  1. Love fritters anytime..that looks so crispy and delicious!

    ReplyDelete
  2. sounds new to me...
    looks crispy and delicious dear :)

    ReplyDelete
  3. Looks so gud ...wow ...done so perfectly

    ReplyDelete
  4. Delicious crispy fitters,looks so inviting.

    ReplyDelete
  5. Crispy and yummy fritters...new to me..

    ReplyDelete
  6. Delicious and crispy fritters, love it!

    ReplyDelete
  7. Love to eat this for my morning or evening snack..yummy

    ReplyDelete
  8. wow delicious and yummy fritters !! Loved them !! happy to follow u !!

    ReplyDelete
  9. first time here...wow these potato friiters looks just perfect and yumm.......looks absolutely delicious...glad to follow ur space dear...do visit mine whenever u have time :-)

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.