My experiments and experiences with cooking vegetarian food

Wednesday 8 July 2020

Batatyache Kaap / Potato Rava Fry


Potato3 medium size
Mirchi pud/ mirchi powder / chilli powder1 Teaspoon
Mith / Namak / Salt1/2 Teaspoon
Hing / Asefoetida2 pinch
Coconut oil10 Tablespoon (optional)
Rava / Semolina100 gm (1 bowl)

This recipe takes about 30 minutes and serves up to 4 people.

Steps to make Batatyache Kaap 

  • Peal the Potatoes, wash them and cut it in round shape. 
  • Marinate the pieces with 1/2 teaspoon Salt for 2 minutes.
  • Make dry mixture of Semolina, Asofoetida, Chilli powder and Salt.
  • Coat Potato pieces nicely on all sides with the mixture.
  • Heat the pan, add 2 tablespoon Coconut oil. If you don't have Coconut oil, any other cooking oil can be used.
  • Arrange the Potato pieces in pan and 3 tablespoon coconut oil all over the potato pieces.
  • Cover it for 3-4 minutes on medium flame.
  • Flip over the potato pieces when they turn golden brown on one side. 
  • If you feel the slices are dry add some more oil on the side to soften them a bit.
  • Cook it on low flame for another 3-4 minutes without covering the pan.

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