During my growing-up years, this used to be a staple in my food menu. I used to absolutely love it and could have it for lunch and dinner both, all days of the week. It would not be wrong to say, I have grown up on these 🙂
It is a part of the Goan cuisine, and one can make these ‘kapa’ out of quite a lot of veggies like Okra, Brinjal, Pumpkin, Yam, Colacassia etc. It is generally had as a side-dish along with with rice and varan or dal or aamti (curry). All of them taste equally good. It is loved by kids and adluts alike.
1/2 tsp Turmeric powder
1-2 tsp Red chilly powder
Oil for shallow frying
- Rinse the potatoes well and peel off the skin.
- Slice it length-wise into 2-3 mm thickness discs.
- Add all the sliced potatoes into a bowl.
- Add turmeric powder and red chilly powder and mix it well, so as to coat the potatoes completely.
- Add salt only when you are about to shallow fry them or else the potatoes will release water.
- Take semolina in a plate.
- Take individual slices of spiced potato and coat it throughout with semolina.
- Place a pan on gas top. Coat the pan well with oil.
- Add the semolina coated spiced potato slices.
- Drizzle oil from all sides and shallow fry these slices on medium flame.
- Once the lower side becomes red, flip it and cook the other side.
- Drizzle oil when you flip the slices.
- Once cooked from both sides, remove it on a tissue to drain oil and put the next batch of coated slices on the pan.
- Serve hot with steamed rice and dal/varan/aamti (curry).