Batatyache Kaap |crispy potato slices | kurkure aloo chips

Vow this is my favourite dish since childhood...I like to have it with basmati rice ,goda varan(plain dal) & mango pickle.This is called as tondi lavna ( a side dish to main course)in marathi

Ingredients

    1 big potato (batata)

    1 cup rice flour,

    turmeric powder,

    1/2 tsp asafoetida,

    salt to taste

    2 tsp chili powder,

    oil for shallow frying.

Method

1. Wash the potato & peel off the skin. Cut potato into thin slices like we make for bhajji.Rub some salt,chilli powder & turmeric to both sides of each slice.

2. Combine rice flour, turmeric powder, asafoetida, chili powder and salt. Do not add water.

 3. Heat a griddle (pan or tava) over high heat first. Once heated, turn heat to medium. Pour 2 tbsp oil initially onto the heated griddle.

 4.Place each slice into the dry flour mixture so the flour mixture coats the slice completely.press with fingers.next turn the slice & press the back side of the slice in flour so the flour mixture covers completely.

5.Likewise coat all the slices and arrange 2 to 4 slices onto the griddle. Avoid overcrowding the griddle.

 

6.Turn the heat to medium-high. Once the bottom side is crisp and golden brown, turn over each slice. Pour more oil if required and fry the other side.Check doneness by slightly inserting the turner into the slice.

7. Once done, transfer the slices onto a tissue paper to drain excess oil.

8.  Serve Batatyache kaap with any meal as an accompaniment or just as an appetizer.

Variations:

1) Add  semolina (rava) along with rice flour in the coating.

2) Preferably eat this dish when its hot

3) Apply some ginger garlic paste along with salt,chilli powder & turmeric to both sides of each potato slice