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Wednesday, July 5, 2006

BATATYACHE KAAP (Spiced Potato Slices )

BATATYACHE KAAP (Spiced Potato Slices )
Ingredients
Potatoes – 2-3
Turmeric powder – ½ tsp
Chili powder – ½ tsp
Asafetida - ½ tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Salt to taste
Oil – 1 tbsp

Method
Peel and slice the potatoes into thin round slices. Keep the slices soaked in water.
In a Kadhai (wok), Pour some oil. Add Coriander powder, Cumin powder, Turmeric powder, asafetida, chili powder and salt. Just fry for a minute or two and then Add the peeled and sliced potatoes and mix well. Don’t close the Kadhai with a lid, but allow it to cook open. Since the potatoes are sliced they will get cooked very fast and the Masala will coat the potatoes well. Turn heat to medium. Flip over slices once the bottom side is crisp and golden brown. Pour oil little by little if desired. Fry the other side. Check if it is done. The potatoes will get fried and coated with the masala and will be nice and crispy. Remove from the heat and serve with Rice and dal. If you want to eat it with Chappati don’t make it too crisp. Let it be soft so it can be had with Chappati.

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