BATATA PHODI

BATATA PHODI

Today's recipe is for "Batata Phodi" which is the term for Potato Fritters in my mother tongue, Konkani. Normally we peel the potatoes, slice them, put them in water to avoid discolouration, then marinate them and make them into fritters by shallow frying them on the tawa.

I happened to have boiled potatoes readily available (excess from those boiled for another dish) and decided to make fritters out of them. By doing so, I saved time as the potatoes were already boiled  and ready for use.

Hints:-

• It is better to use large size potatoes for making these fritters to get larger slices
• The amount of chilli powder you use will depend on the spice level of the chilli powder and your taste. For example, there are chilli powders such as Kashmiri Chilli Powder which add to the colour but are not too hot. 
• I use medium rawa ( semolina) for making these fritters

This dish makes for a tasty accompaniment to our main meal of rice and dal.

Ingredients: -

• Large-sized Potatoes, boiled,  2
• Chilli Powder, 2 tsp, or to taste
• Turmeric (Haldi) Powder, 1/4 tsp
• Asafoetida, (Hing)  Powder, 1/4 tsp
• Rice Flour, 2 tbsp for dusting the fritters
• Semolina (Rawa), 2 tbsp,  for dusting the fritters
• Salt, to taste
• Oil, as required for shallow frying the fritters

Method:-

Peel the boiled potatoes and cut them into thick slices

In a bowl, mix together the chilli powder, turmeric powder, asafoetida and salt

Apply this mixture evenly to the potato slices and keep them aside for 10-15 minutes to marinate

In a small plate, mix together the rice flour and the semolina (medium rawa)
Dust each of the potato slices in the rice flour-rawa mixture
Heat 1 tbsp of oil in a tawa and when it gets hot, on medium heat place the dusted potato slices on the tawa

Now shallow fry the potato slices in batches without putting too many of them at one time on the tawa

Once the potato slices get well roasted on one side, flip them over and fry on the other side by drizzling some oil around them
Shallow fry till the Batata Phodis are well roasted and turn golden brown