Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe [Video]

Batata Kaap Recipe with step by step video instructions. Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. This Potato Semolina Fry is vegan and suits a plant based diet. Gluten free and Jain diet option available.

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Do you have that one dish, that really simple dish, that you love above all other dishes? That you could alone wipe out an entire plate of, or two? These potato kaap are just that for me. And I'm not partial, I can kinda do that with the brinjal kaap and so many other kaap.

These are my feel good fries. I mean they aren't the healthiest fries out there in the fry world, but they are pan fried and that has to make them at least slightly more healthy, don't you agree?

What are Potato Kaap / Kapa / Fodi / Podi ....

These are really, just delicious bits of heaven. Okay, literally they are just slices of potato and brinjal or eggplant that are tossed in salt, turmeric powder and red chilli powder, dipped in fine semolina or cream of wheat and then pan fried with sufficient oil. These fries are cooked on low to medium heat until the potato or brinjal are soft on the inside aka cooked and the semolina on the outside is crisp (not burnt).

Batata Kaap are a common side to a rice meal in Goa and Maharashtra and in some places along coastal Karnataka. In some regions, they replace the semolina with rice flour, but in Goa, it is mostly rava or semolina. Both versions taste equally good. So if you are looking for a gluten free option, use the rice flour.

Batata or Vangi Kaap are a replacement to fish fry in most Goan households on days when non vegetarian food is avoided, like Mondays. 

Vegetables you can use

Generally, high starch veggies work best for kaap. Some of the commonly used vegetables for it:

• Potato
• Brinjal or Eggplant
• Sweet Potato
• Breadfruit
• Raw Banana

And then there are the uncommon ones like

• Okra
• Yam (Requires prior parboiling)
• Ridge gourd
• Cauliflower
• Bitter gourd

Blah blah blah and details....

So... there was a reason I didn't post this earlier, because I thought it was too simple for the blog. I mean there is really no recipe as such, more of guidelines. But then I made this for friends at some time and they kept asking me for the recipe. They would call me up each time they planned to make it and I would be dictating the 3-4 steps to them. I also had the same experience with a few colleagues several years ago. They tried it from my lunch box at work and couldn't get enough of it. So after years of doubting myself, I decided to go ahead and post the recipe, even if it got the least number of views. Just cause I love eating these and I can assure you, once you have eaten one, you really cannot stop eating them. It's almost the Lays ad.

To make these golden beauties, you need nice firm veggies. And you don't have to make a mixed vegetable one, you can make with just one veggie or go wild with the above list and make a mixed plate. Each vegetable is treated differently, be aware. 

You can choose to peel the potatoes or not. I personally love potatoes with their skin and hence decided to keep them on. Slice the potatoes and brinjals into round slices. They shouldn't be very thin. I like to keep the thickness around 3 to 5 millimeters (mm). I recommend using at least 1 medium potato per person. 

One more tip is regarding the oil. Don't skimp on it. Eat fewer if you want, but use enough oil to cook them. They mostly require 1-1.5 tsp per slice. 

Like all fries, they lose their crispness if stored for too long, hence, I recommend making them fresh. However, you can slice in advance and leave the potato and brinjal soaked in room temperature water until you are ready to cook them.

Serve Batata Kaap / Vangi Kaap as an appetizer or as a side with rice and solkadi or dal.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe

Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. Potato or eggplant are sliced and then spiced with salt, turmeric powder (haldi) and red chilli powder, coated in fine rava (chiroti rava) or cream of wheat or fine semolina and then pan fried on a tava.

Recipe Type:  Side
Cuisine:            Goan
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Author:                Anupama

Ingredients:

1 medium Potato
1 medium Brinjal (eggplant)
3 Tbsp fine Semolina (chiroti rava)
0.5 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
Salt to taste
Oil to fry

Method:

1. Wash the potato and brinja thoroughly.
2. Peel the potato if desired. Else the skin can be left on.
3. Slice the potato and brinjal to slices of 3 to 5 mm thickness.
4. Add salt, turmeric powder and red chilli powder and mix well until all slices are coated.
5. Take the semolina in a plate.
6. Dip the slices into the semolina until both sides are coated with a thin layer of semolina.
7. Heat a tava and grease it.
8. Place the slices in one layer on the tava and spoon a little oil on each slice.
9. Once one side is cooked, flip the slice and spoon some more oil on it.
10. Cook until the vegetable is soft and the semolina is crispy.
11. Serve immediately as a accompaniment with Dal Rice or Solkadi Rice.

If you liked this, you may also like:

Kelyache Kaap

Neerphanas Kapa

Solkadi

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Lahsun Shev Recipe | Garlic Sev Recipe [Video]

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

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So how have you guys been? I'm making an appearance after a gap of few weeks now.

For the first time, it is not because I was busy with work, but because I was on vacation. Finally!! The last real vacation that did not involve attending weddings or meeting family was when we went to Bali in 2017 and we were both craving some "us" time. This year we kept it local and visited North East India.

Before I went on vacation, I shared the recipe of the BEST CHOCOLATE CAKE ever!!! I hope you tried that out cause that's a keeper. But that cake, was what I wanted to make for Gee and Raj's birthday. They had asked me for totally different things.

Gee, not one with a sweet tooth and someone craving a certain savory for months now, asked me to make her Garlic Sev, the way they sell in Goa. She's been trying her luck to find something similar in Bangalore, but not succeeded. I thought I would attempt to make some for her. Whether it tastes exactly like the one she buys in Goa, it is up to her to tell, but I thought it was really really tasty and it was so simple to make.

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. The dough is very simple, just a few ingredients. The dough doesn't require any real kneading, just enough to combine all the ingredients together. Then you need a sev press or any press really that can shape the sev. Using the press, release the dough straight into the hot oil and deep fry until crisp.

The amount of garlic I used gives the sev a mild garlic flavor. To get a more prominent flavor, add more garlic.

Garlic Sev stores well for 1-2 weeks in an airtight container, but, I assure you it won't last that long for you to test. This thing is so addictive, it will be gone in a jiffy. Serve garlic sev with tea during tea times or just snack day long.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Garlic Sev Recipe | How to make Lahsun Sev

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                One small jar

Ingredients:

1 cup Chickpea Flour (Besan)
5 to 6 Garlic cloves
0.25 tsp Asafoetida (Hing) (Use gluten-free hing)
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 Tbsp Oil
Salt to taste (Curd)
Oil for deep frying
Water as required

Method:

1. Blend the garlic, asafoetida, red chilli powder, turmeric powder, salt and 1 Tbsp oil with a little water into a smooth paste. The mentioned amount of garlic gives a very mild flavor, add more garlic for a more prominent garlic flavor.
2. Take the chickpea flour/besan in a large bowl and add the blended garlic masala.
3. Knead until combined. Add more water if required. If it is too sticky, add a little more chickpea flour/besan. Adjust salt or red chilli powder as required.
4. Take a chakli press or a sev press and select the sev plate of the thickness you desire. Grease the plate and the press.
5. Add in a portion of the dough to the press and stuff it in tight.
6. Heat oil for deep frying.
7. Once the oil is hot, press the sev directly into it.
8. Allow the sev to cook for 1-2 minutes on medium heat, then flip it.
9. Cook for 4-7 minutes until crisp and lightly browned.
10. Remove from heat and either place it on an absorbant paper towel or a collander.
11. Once the sev has cooled completely, gently break it into smaller pieces.
12. Store in an airtight container so that sev remains crisp.

If you liked this, you may also like:

Shankarpole

Chakli

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Traditional Chakli Recipe | How to make Chakli [Video]

Chakli is a deep fried savory Indian snack that is popularly made for Diwali. Chakli is a spiral snack made from rice and black lentil (urad dal) flour and can be enjoyed in a gluten free diet. This recipe will show to how to make chakli from scratch along with a video tutorial.

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Soooo.... this post comes almost a month later than what it should have been posted. I had planned to post this Chakli recipe before Diwali, so you guys could try it for Diwali. But I totally missed it. I thought of waiting for next year to post it, but then who has the patience to wait another year. And I figured out, you don't need Diwali around to make Chakli, you can make it anytime you like. With cold weather coming our way, the demand for deep fried goodness is only going to go up. So here's the recipe for the crispy crunchy Chakli.

There are several variations of the Chakli - Palak Chakli, Butter Chakli and what my friend told me recently, there's even an Jalapeno Chakli out there. But this is the recipe for the traditional chakli.

Some background.

It’s been years that I have been planning to cook snacks and sweets for Diwali and restart our old tradition of visiting friends and family and sharing those delicacies with them. But for the last 2 years, I’ve been out of country for Diwali (visiting Bali and Cambodia). So while I made elaborate plans on what to cook and how to box them, it never materialized. But this Diwali was different, I was in country and better yet, I was in Goa. Gee and I split up the dishes and managed to put up two savory and two sweets on the plate. It was such a delight!

I had several ideas for the savory snack and while I had Chakli at the back of my mind, Gee picked it too. Chakli was what my mom made every Diwali when we were little and gave it to everyone in the apartment complex. And this year, I restarted that tradition.

I made Chakli several times in the last one month, I made trial batches and I made more batches for distributing. With all the Chakli making so fresh in my mind, I'm at my best to give you all the tips and tricks required to make the perfect Chakli. There are several small things that impact how your Chakli turns out, and I have included it in the Notes section at the bottom of the recipe. Who knew, that things like humidity and temperature could affect your Chakli?

There are different varieties of Chakli Press available in the market, you can buy:

• Stainless Steel Ones -  
• Brass ones -             
• Wooden ones  from local markets.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Traditional Chakli Recipe

Chakli is a savory deep fried Indian snack that is popularly made for Diwali. Chakli is a crispy spiral snack made from rice and lentil flour. It is a spicy crunchy vegetarian snack.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     10 hours
Cook time:     60 minutes
Total time:     10 hours 40 minutes
Yield:                80-90

Ingredients:

3 cups or 570 gms raw Rice
1 cup or 190 gms Urad Dal
0.75 cup or 75 gms Ghee
0.5 cup Oil
5 tsp Cumin Seeds
2 tsp Red Chilli Powder
1 tsp Asafoetida (Hing) (Use gluten free hing to suit a gluten free diet)
2-4 tsp Salt
3-4 cups Water
Oil to fry
Water as required

Method:

To make the Chakli Flour:

1. Wash and drain the rice. Spread it on a dry muslin cloth in a single layer to dry overnight or for 8-10 hours.
2. Once the rice is dry, dry roast it in a kadhai until all the moisture evaporates and the rice turns bright white. Roast on low flame by stirring occassionally. Do not allow the rice to change color or burn. Remove from heat and allow to cool.
3. Dry roast the urad dal on low heat until it turns pinkish-brown. The dal will turn fragrant once roasted well. Stir occassionally and do not allow the dal to burn. Remove from heat and allow to cool.
4. Once the rice and urad dal have cooled, grind it into a smooth powder in batches. You can either do this at home in a mixer or get it powdered at a mill.
5. Sieve the flour to remove any unpowdered rice or dal.
6. With the quantities used in this recipe, you should get around 750-760gms of chakli flour.

To make the Chakli:

7. Grind 3 tsp of cumin seeds into a coarse powder. Alternately you can use roasted cumin powder.
8. Add the cumin seed powder to the chakli flour.
9. Next add in the red chilli powder, remaining cumin seeds, hing and 2 tsp of salt and mix it roughly. Hing or asafoetida may contain wheat and hence avoid it if making a gluten free version.
10. Add in melted ghee and rub it in the flour.
11. Add hot oil by the spoonfuls and rub it in the flour. Squeeze a bit of the flour in your palms, if it holds the shape, you can stop adding oil. If it crumbles away, add more oil and mix.
12. Once you have added all the oil, add in water slowly and start kneading until you have a smooth dough. Adjust seasoning or spices as you continue to knead.
13. Once you have a smooth dough, cover with a wet cloth and keep aside.
14. Grease the chakli press well.
15. Take a ball of dough and stuff it in the chakli press.
16. Press out the chaklis onto a smooth plastic sheet.
17. Heat oil in a kadhai for deep frying. Add a small piece of flour to test the oil. If the piece floats up, the oil is hot enough.
18. Once the oil is hot, carefully pick up the chakli and add it to the oil. Fry in batches and do not crowd the kadhai.
19. Once you have added the first batch of chaklis, lower the heat to a minimum and allow to cook for 4-5 minutes. Depending on the quantity of oil you have in the kadhai and the stove settings, you may require more or less time than what is mentioned. Try a test batch first to get the time and temperature of the stove correct. See notes for more tips.
20. Remove from oil and place it onto a absorbent kitchen towel to cool.
21. Once cool, store in an airtight box.
22. Serve at room temperature with tea.

Notes:

1. To make the chakli gluten free, do not add hing or asafoetida.
2. To make the chakli vegan, you can replace ghee with oil.
3. To make the chakli richer tasting, the oil can be replaced with ghee or butter. Butter can also be used in place of ghee or oil completely.
4. If you are making chakli for the first time, it is better to make the dough in small batches, so that you can correct the next batch if required. Humidity and temperature in your house may change the amount of ghee/oil required in your recipe, a trial batch will help get that quantity right.
5. If the chaklis start breaking when you try to shape them, then add more water to the dough and try again. The water can be added to small batches of dough as you go along.
6. If the chaklis start breaking in the oil while frying, that means the amount of ghee or oil added to the dough is more than required. Add it a little dry flour and knead again.
7. The chakli flour can be stored for 1-2 months in a dry airtight container.
8. The chakli dough cannot be stored and it is recommended to make chakli with fresh dough.
9. Cooking the chakli is the trickiest part, make sure the oil is hot when you drop in the chaklis, after that set the stove to sim or minimum heat. Cook on a low temperature until crispy. The high temperature gives color to the chakli while the low temperature cooks it all the way through making it crispy. It is recommended to make a few trial batches so that you get the temperature and time required in your environment.
10. Allow the chaklis to cool completely before storing, else they may get soft.

If you liked this, you may also like:

Shankarpole

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