Batata Fodi
Crispy, pan-fried potato slices coated in a spicy semolina crust. This simple yet delicious Goan side dish, known as Batata Fodi, is the perfect accompaniment to rice and curry, ready in minutes.
For 4 servings
Prepare the potatoes
- Wash, peel, and slice the potatoes into uniform rounds, about 1/4-inch thick.
- Pat the slices completely dry with a kitchen towel. This helps the spices and coating adhere better.
Season the potato slices
- In a small bowl, mix together the red chili powder, turmeric powder, hing, and salt.
- Gently rub this spice mixture onto both sides of each potato slice, ensuring they are evenly coated.
Coat the slices
- On a flat plate or tray, combine the rava (semolina) and rice flour.
- Press each spiced potato slice firmly into the rava mixture, coating both sides completely. Shake off any excess.
Shallow fry the batata fodi
- Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat.
- Once the oil is hot, carefully arrange the coated potato slices in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- Fry for 3-4 minutes on the first side, until the bottom is golden brown and crisp.
- Flip the slices and fry for another 3-4 minutes on the other side until they are cooked through, golden, and crispy.
Drain and serve
- Remove the fried slices from the pan and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Serve hot as a side dish with Goan fish curry rice or dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure potato slices are of uniform thickness for even cooking.
- 2Patting the potato slices dry is a crucial step for a crispy result.
- 3Don't skip the rice flour, as it adds a wonderful, light crispiness to the coating.
- 4Make sure the oil is sufficiently hot before adding the potato slices to prevent them from absorbing too much oil and becoming soggy.
- 5Do not overcrowd the pan. Frying in a single layer ensures each slice gets crispy.
- 6These are best served immediately while they are hot and crisp.
Adapt it for your goals.
Gluten free
To make this gluten-free, replace the semolina (rava) with an equal amount of coarse rice flour or chickpea flour (besan).
jainJain
For a Jain-friendly version, substitute the potatoes with sliced raw bananas (plantains) and follow the same preparation method.
healthyHealthy
For a lower-oil option, arrange the coated slices on a baking sheet, spray with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
kid friendlyKid friendly
Reduce the red chili powder to 1/4 tsp or omit it entirely for a non-spicy version that kids will love.