Ingredients
| Name | Quantity |
| Potato | 3 medium size |
| Mirchi pud/ mirchi powder / chilli powder | 1 Teaspoon |
| Mith / Namak / Salt | 1/2 Teaspoon |
| Hing / Asefoetida | 2 pinch |
| Coconut oil | 10 Tablespoon (optional) |
| Rava / Semolina | 100 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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