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Batata Kaap
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.
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.
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