Batat Fodi | Crispy Pan Fried Potatoes

Batat fodi with step by step photos and instructions.

Batat fodi are pan fried potatoes which are crispy outside but soft inside. Potato slices are tossed in salt, turmeric and chilli powder. They are then coated with rava (semolina) and fried.

Batat means potato and fodis mean slices in Konkani. It is one of the easiest and quickest accompaniments you can prepare. Also, batat fodis can be paired with dal-rice or dhavi kadi(sol kadi)-rice.

Check out my no-onion no-garlic dal recipe here.

Goans usually prepare fodis on the days they are veg. Fodis are accompaniments which help you to finish off that veg plate. 😅 If you are a Goan you can relate to what I am saying. Its hard to keep a Goan away from seafood. Fish-curry-rice is indispensable but they are smart enough to come up with veg fish on their plates. 😆 To cut short a long story an accompaniment is a must…be it a veg or non-veg day. So fodis come to our rescue.

A wide variety of vegetables can be used to make fodis. For eg; potatoes, brinjal, cauliflower, ladies finger, breadfruit, green bananas etc. However, the methods used to prepare them differ slightly.

Although we are veg on Mondays, Thursdays and Saturdays, batat fodi are prepared almost everyday in our home. Since my daughter loves these, I almost end up preparing them everyday for lunch and dinner. I think there is something magical about potatoes. Almost every kid loves fried potatoes in any form. French fries, potato chips, fried potatoes…potatoes are loved by kids and adults alike.

Although it is easy to prepare batat fodi, there are some important pointers to remember while preparing these or else you might end up with either hard or soggy fodis.

Tips to prepare perfect batat fodis

1. Slice the potatoes to medium thickness. They should be neither too thick nor too thin.
2. Do not slice the potato and leave it for long as it will turn black.
3. Always prepare the fodis immediately after applying salt and spice powders. Otherwise the salt will start oozing water from the potato slices and the masala will start leaving the fodis.
4. Use adequate oil while frying the fodis. If sufficient oil is not used the fodis will become hard and tasteless.
5. Adding hing (asafoetida) is optional but it gives a nice taste to the fodis. Also, potatoes are flatulent in nature and hence it will prevent the same.
6. I usually do not peel the potatoes and make the fodis with the skin intact. Just ensure you wash them well to remove any mud particles.
7. You can use garam masala instead of chilli powder.
8. For a gluten-free option you can also fry them using coarse rice flour instead of rava or semolina. This is referred to as ‘Aalen‘ in Goa.

How to prepare batat fodi?

1. Wash the potatoes with water till clean. Peel them and wash again. Slice into medium-thick round pieces. (Note: You can leave the skin intact if you want.)

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2. Add salt and hing (asafoetida) to the sliced potatoes. Leave for about a minute till slightly moist. This will help the turmeric and chilli powders to hold on to the sliced potatoes. (Note: Do not leave for long else the potatoes will release a lot of water due to salt.)

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3. Add turmeric and chilli powders. Mix everything well till the masala coats each and every slice of potato.

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4. Heat a iron tawa on medium flame. Add 1/2 tsp oil all over. Coat the sliced potato with rava(semolina) on both sides and place it on the tawa. Repeat with the remaining potato pieces. Arrange all the fodis on the tawa without any of them overlapping. Drizzle oil around each and every piece.

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5. Cover with a lid and cook on low-medium flame. After about 3-4 mins flip the fodis and drizzle oil again around each piece. Cover again and cook. Check with a knife if they are done. The fodis should be soft when piercing with a knife. Once cooked transfer them on a plate. Do not leave on the tawa else they will turn hard.

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6. Serve hot with dal-rice.