Batata Phodi
Batata Phodi is a popular and flavorful dish from the coastal regions of India.
Ingredients
- 2-3 large potatoes thinly sliced (you can leave the skin on for extra texture)
- 1/2 cup semolina sooji or rava
- 1-2 teaspoons red chili powder adjust to your spice preference
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon hing asafoetida
- Salt to taste
- Cooking oil for frying
Instructions
- In a mixing bowl, combine the semolina, red chili powder, turmeric powder, hing, and salt. Adjust the chili powder to your preferred level of spiciness.
- Dip each potato slice into the spice mix, ensuring that it's evenly coated. Press the coating onto the potato slices so it sticks well.
- Heat 1-2 teaspoons of oil in a pan. Place the spice-coated potatoes in the pan and pour 1-2 teaspoons of oil again. Cover the pan with a lid and allow it to cook.
- Flip the potatoes halfway through the cooking process. This time, do not cover with the lid, and allow them to get crispy on low flame. Continue to cook until they are soft inside and crispy outside.
- Batata Phodi is best served hot and crispy. It makes a perfect accompaniment to any vegetarian Konkani meal.
- Enjoy your homemade Batata Phodi, a delightful Konkani delicacy!
Notes
Tips:
Batata Phodi is typically served with rice, dal, and other Konkani dishes, but it can also be a tasty snack on its own.