Batatyache Kaap
My Mom would make Batatyache Kaap when i was a kid. This was around the time when i had too little interest in food and had neither any command over the culinary language. I used to call them batatyachi chaka – as in potato wheels.
We used to make it every once in a while till recently but had forgotten about them a bit. This was when a fellow food blogger from Pune posted a pic of them when he had these at a restaurant called Saoji Khamang. The below pic is courtesy of Vaibhav @ BhukkadBoy
Sweet Potato Kaap
Having seen these absolutely rekindled the wish for making these again. Also it is fall and the butternut squashes and the sweet potatoes are starting to show up. We thought sweet potato kaap will totally work.
They are really simple to make and can possibly be made with quite a few root vegetables. People love it because of the texture at the crispy edges.
My mom used a mixture of rice flour and wheat flour to make these. The flour that you coat on the sweet potato also gets toasted and brings out additional flavor from it that is unique. Make the dusting flour by mixing 2 Tbsp each of rice and wheat flour with 2 tsp red chili powder, 1 tsp turmeric powder and salt to taste. One can add half a tsp of amchoor powder or chat masala if they like. We also add a tsp of semolina as it makes the crust crispier.
We like to precook the potato or sweet potato. We steam it and peel and cut into rounds. Leaving the rounds thick means you can taste a bit more of the vegetable. Making them thinner means more crispy crust ratio, however there is a chance the wheels break during handling and you need to fry a bit longer.
Once you cut the steamed sweet potatoes into rounds, roll them in the flour mixture and make sure to dust off excess. Collect these in a plate.
Most of your work will be done on a low to medium heat. Add some oil to a pan and when it heats up slide the rounds/kaap into the pan carrying some oil with it.
Let them cook patiently and reliably browning evenly all over. You will start to see the floor at the edges sizzling and getting aromatic. You can then flip them and drizzle a bit of oil in the pan. I like to baste the top as well with a oil brush so that it does not dry out. Sometimes if i feel top side needs more browning i will flip it back.
Once ready take them out on a plate and season with a few grains of sea salt and enjoy.
Sweet Potato Kaap
- Total Time: 40 mins
- Yield: Serves 2
Ingredients
- 1 Sweet Potato Steamed and Peeled
- Flour Coating:
- 2 Tbsp Rice Flor (Sub regular Flour)
- 2 Tbsp Wheat Flour
- 2 tsp red chili powder
- 1 tsp turmeric
- Salt to taste
- 0.5 tsp amchoor powder – optional
- 0.5 tsp hing – optional
- Oil to Pan Sautee
Instructions
- Cut the peeled and steamed sweet potato into round disks 1/4 to 1/3 inch thick
- Mix all the ingredients for dusting flour
- Dredge the rounds in the flour, dusting off excess
- Heat pan on low to medium heat with a little bit of oil
- Add rings and let them sautee on low to medium heat
- When the edges of rings start getting roasted flour and crispening edges, flip
- Baste the top side and sautee the bottom side adding a drizzle of oil
- When both sides are done crispy, remove to a plate and season with a few grains of sea salt
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Snack / Side
- Cuisine: Indian
Kaap, Varan Bhaat ani sajuk tup means sheer bliss! These look so perfect wrapped with childhood memories.
I am going to try this Vikram, this sounds so interesting and yummy! Vangyache kaap should be on similar lines! My kids are going to love this???? Thanks for sharing!