Batata Phodi
A simple, crispy Maharashtrian side dish. Thin potato slices are coated in a spicy semolina and rice flour mixture, then shallow-fried until golden brown. A perfect and quick accompaniment to dal and rice.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Wash, peel, and slice the potatoes into uniform 1/4-inch thick rounds. Using a mandoline slicer is recommended for evenness.
- c.Immediately place the slices in a bowl of cold water for 5-10 minutes. This prevents browning and helps remove excess starch, contributing to crispiness.
- 2
Step 2
- a.Make the Coating Mixture
- b.In a wide, shallow plate, combine the fine rava, rice flour, red chili powder, turmeric powder, hing, and salt.
- c.Mix with a fork or your fingers until all the spices are evenly distributed throughout the flours.
- 3
Step 3
- a.Coat the Potato Slices
- b.Drain the potato slices completely. Pat them thoroughly dry with a clean kitchen towel or paper towels. This step is crucial for a crispy coating that adheres well.
- c.Press each dry slice firmly into the rava mixture, ensuring an even and generous coating on both sides. Shake off any excess.
- 4
Step 4
- a.Shallow Fry the Phodis
- b.Heat the oil in a wide, non-stick pan or tawa over medium heat. The oil is ready when a pinch of the coating mixture sizzles upon contact.
- c.Carefully arrange the coated potato slices in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- d.Cook for 3-4 minutes on the first side until the bottom is golden brown and crisp.
- 5
Step 5
- a.Flip and Finish Cooking
- b.Gently flip the slices using a spatula.
- c.Cook for another 3-4 minutes until the second side is also golden and crispy, and a fork can easily pierce the potato.
- d.Remove the cooked phodis and place them on a plate lined with a paper towel to absorb excess oil.
- 6
Step 6
- a.Serve Immediately
- b.Serve the Batata Phodi hot as a side dish with dal, rice, and sambar, or as a standalone snack.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly even slices, use a mandoline slicer. Uniform thickness ensures even cooking.
- 2Patting the potato slices completely dry before coating is the most important step for achieving a crispy exterior that doesn't fall off.
- 3Maintain a steady medium heat. If the oil is too hot, the coating will burn before the potato cooks. If it's not hot enough, the phodis will absorb too much oil and become greasy.
- 4Do not overcrowd the pan. Frying in batches ensures the oil temperature stays high, resulting in crispier phodis.
- 5These are best enjoyed fresh and hot, as they lose their crispness upon cooling.
Adapt it for your goals.
Spice Boost
Add 1/2 teaspoon of coriander powder and 1/4 teaspoon of garam masala to the coating mix for a more complex flavor.
Herbaceous TwistHerbaceous Twist
Mix 1 tablespoon of finely chopped cilantro or mint into the rava coating for a fresh aroma.
Garlicky FlavorGarlicky Flavor
Make a paste of 1 teaspoon ginger-garlic paste and a little water. Lightly apply this paste to the potato slices before dredging them in the dry coating.
Other VegetablesOther Vegetables
This recipe works wonderfully with other vegetables like sweet potato, raw banana (kachha kela), eggplant (brinjal), or yam (suran).
Why this is on our healthy list.
Energy Source
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain.
Anti-inflammatory Properties
Turmeric, a key spice in the coating, contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Rich in Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Frequently asked questions
A single serving of Batata Phodi (about 4-5 slices) contains approximately 150-180 calories, primarily from the potatoes (carbohydrates) and the oil used for frying.