Batata Rawa Fry

Batata Rawa Fry

Batata Rawa Fry is my go to recipe and snack when I am in no mood to spend hours in experimenting and cooking.

I still remember how my brother and I used to fight over those extra slices of batata, keeping a close eye on each other’s plates, ready to snatch one the moment we got a chance. Those were such good old childhood days. Honestly, not much has changed—even now when I go home, the fights for those extra slices are still the same.

Batata Rawa Fry Recipe

Ingredients

• medium size potato

• 3 tbsp rawa/sooji (semolina)

• 1 tsp red chilli powder (adjust to taste)

• ¼ tsp turmeric powder

• 1 tbsp rice flour (optional, for more crispiness)

• Salt – to taste

• 2–3 tbsp oil for shallow frying

I didn't use rice flour here but you can use if you want it to be extra crispy.

Instructions

1. Prep the potatoes

   • Wash and peel the potatoes.

   • Slice them into thin discs (not too thick, so they cook evenly).

   • Soak in water for 10 mins to remove excess starch, then pat dry with a kitchen towel.

   • In a bowl, add potato slices.

   • Mix in salt, red chilli powder, and turmeric.

   • Add 1 tsp oil and coat well. Let it rest for 10 minutes.

     
     

2. Coating with Rava

   • Mix rava and rice flour (if using) in a plate.

   • Coat each potato slice evenly with this mixture. The rava gives crispiness while keeping the outer layer crunchy.

     
     

3. Frying

   • Heat 2–3 tbsp oil on a tawa/pan.

   • Place the coated potato slices in a single layer.

   • Cook on medium heat, flipping occasionally, until golden brown and crispy on both sides.

     
     

You can pair this up with tomato sauce or sprinkle chaat masala on it before serving. Try this recipe and I bet this will definitely become your go to sider and snack too. Do comment and let me know how you found it.