Batata Kaap is simple and easy to make a vegan Maharashtrian side dish, snack, or appetizer recipe. These crispy Indian spiced potato chips are loaded with flavor and can be baked, air fried or shallow fried.
Batata Kaap literally means potato slices. It is also known as Batatycha Kachrya, Batata Kachrya, Batata Kapa, or rava batata fry in Marathi, and Batata fodi or phodi in Konkani language.
Think of these like regular french fries/wedges just that they have more texture (due to the coating of flour and semolina), and taste (from the Indian spices) and are much healthier than the deep-fried french fries.
Potato kaap recipe makes a great side dish with a simple meal like Varan bhaat or khichdi paired along with some pickle and salad. Totally comforting and satiating.
Ingredients
- Potatoes: I use the yellow ones.
- Spices for marinating: Red chili powder, dry mango powder (amchur), turmeric powder, salt
- Oil: for coating and shallow frying. Use flavorless oil like canola or vegetable oil.
- Flour mixture: Whole wheat flour, fine semolina (rava, sooji) and salt
Step by Step Instructions
Batata Kaap are really easy to make too. All it needs is marinating the potatoes in Indian spices, coating them with a mixture of flour, semolina (Rava) and baking, air frying or shallow frying until crisp and done.
My Mom usually shallow fries them but I prefer to bake these. Here is the step by step instructions for baking.
Preheat oven to 400F. Line a baking tray with aluminum foil and spray it with cooking oil. Keep aside.
1 - Peel and slice the potatoes. Soak them in water for about 10-15 mins. Drain and soak all the excess water with either a paper/kitchen towel.
2 - Transfer these dry potato slices to a bowl. Add all the dry spice powders like turmeric, red chili, dry mango, and salt.
3 - Add the 1 teaspoon oil and mix it all together. Make sure the masala coats all the potatoes slices evenly.
4 - Mix all the ingredients for the coating mixture in a deep bowl or plate.
5 & 6 - Take one slice and dip in in the coating mix.
7 - Lay it on a pre-greased baking tray. Repeat this for all slices. Spray all slices with some oil.
8 - Bake for about 20-30 mins or until crisp and done. Flip each slice after 10-15 mins for even cooking.
These can also be shallow fried or air fried at 370°F for 10-15 mins flipping halfway through. May vary based on the air-fryer brand.
Crispy and delicious vegan Indian spiced potato slices are ready!!
Recipe Notes and Tips
- The longer you keep the potato slices marinated it will start oozing water especially after adding salt. So apply spices, salt, and bake immediately.
- Cut the potatoes into even slices so that they cook evenly.
- The extra coating mix can be kept in an airtight container at room temperature and used next time.
- Variations - You can replace the potato with other veggies like eggplant (brinjal, baingan) or even cauliflower to make this recipe.
Frequently Asked Questions
These are a great addition to a quick and simple meal like Dal Rice or Khichdi along with some pickle/chutney and salad. You can also serve them as an appetizer with your dip of choice.
You can shallow fries the coated potatoes but I prefer baking or air frying them. Baking helps consume less oil and also you can get more chips done in less time as compared to shallow frying in a pan.
These chips freeze beautifully. Allow them to cool completely pack in ziplock/freezer-safe containers and freeze. To eat microwave (for soft) for few seconds or bake (preferred) at 350°F just until they are hot and crispy. Comes in really handy for those busy days.
Hope you enjoy these Baked Indian Spiced Potato Chips!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Batata Kaap
Ingredients
- 2 medium potatoes
- ½ to 1 teaspoon red chilli powder or to taste
- ½ teaspoon dry mango powder or lemon juice
- ¼ teaspoon turmeric powder
- ½ teaspoon salt to taste
- 1 teaspoon oil + more for greasing
For Coating:
- ¼ cup whole wheat flour
- ¼ cup fine semolina Rava or Sooji
- ¼ teaspoon salt
Instructions
- Preheat oven to 400F. Line a baking tray with aluminium foil and spray it with cooking oil. Keep aside.
- Peel and slice the potatoes. Soak them in water for about 10-15 mins. Drain and soak all the excess water with either a paper/kitchen towel.
- Transfer these dry potato slices to a bowl. Add all the dry spice powders like turmeric, red chilli, dry mango, salt and 1 teaspoon oil and mix all together. Make sure the masala coats all the potatoes slices evenly.
- Mix the coating mix ingredients into a bowl or plate.
- Take one slice and dip in in the coating mix. Lay it on pre greased baking tray. Repeat this for all slices.
- Spray all slices with some oil and bake for about 20-30 mins,flipping half way through or until crisp and done.
- Serve warm and crispy as an appetizer or side with your favorite meal.
Notes
- The longer you keep the potato slices marinated it will start oozing water especially after adding salt. So apply spices, salt, and bake immediately.
- Cut the potatoes into even slices so that they cook evenly.
- The extra coating mix can be kept in an airtight container at room temperature and used next time.
- Variations - You can replace the potato with other veggies like eggplant (brinjal, baingan) or even cauliflower to make this recipe.
- Batata Kaap can also be shallow fried or air fried at 370°F for 10-15 mins flipping halfway through. May vary based on the air-fryer brand.
nice
wow..looks delicious!!
WOW!! I have made sweet potato fritters in shallow fry mode. Very similar to your recipe. But I didn't add in semolina. It sure must have been crispier. And I have made baked french fries. But I havent tried a combination of both 😀 I am trying this for sure Shweta 🙂 I am baking it this time 🙂
Potato chips looks stunning and yummy. Perfect evening snacks.