Maadi is root vegetable, it is also called Colocasia. In Marathi it is called ‘alu bhaji cha kand’. Kaap or Kaapa is a term generally used in Goan households to describe Rava (Semolina) fried dishes. This is a proper Goan side dish. The cooking time is about 30 minutes. You can get these Maadi in November – December season mostly in Goa.
Ingredients
| Maadi | 1 foot long |
| Semolina | 1 cup |
| Hing / Asafoetida | 2 pinch |
| Haldi / Turmeric powder | 1/4 teaspoon |
| Chilli powder | 1/2 teaspoon |
| Salt | 1 1/2 teaspoon |
| Tamarind pulp | 2 teaspoon |
| Oil for shallow frying |
This recipe can be used to make about 10 kaapa, depending on the size of Maadi.
Steps
- Pro Tip - When you cut Maadi you may feel itchy so do not cut with wet hands. If you feel itchy you can rub some tamarind on hands.
- First cut Maadi in to half.
- Peel skin off and cut it in to circle shape pieces of about half inch in size.
- With the help of spoon put all piece in to strainer and wash under running water to avoid itching.
- Mix tamarind pulp and salt in a bowl and then add all the Maadi pieces in it.
- Marinate nicely with the help of spoon and keep it aside for 5 minutes. When you marinate these Maadi pieces, the itching will stop.
- Now we will make semolina mixture.
- Mix the Semolina, Chilli powder, Turmeric powder, Salt and Hing.
- Keep pan for heating .
- Take one by one piece of Maadi and roll it in to Semolina mixture evenly.
- Put one tablespoon oil in pan and spread it and arrange all pieces. Put 2 to 3 tablespoon of oil all over the pieces and cover it for 3-4 minutes on medium flame.
- After 3-4 minutes remove the lid and check if the bottom part has become brownish. Flip the kaap and keep again 3-4 minutes on low flame without the lid.
- To check kaap is done or not you can poke with tip of knife or spoon until it becomes soft and brown from both sides.
- When its done remove kaap in plate and they are ready to serve. The crispy kaap goes along nicely with rice during lunch or dinner.
