By Tarishi Shrivastava
May 20, 2024
Bring the traditional delight home by making this “Maharashtrian-Style Crispy Ratalyache Kaap,” which originated in Maharashtra, India. This dish can be eaten as it is or combined with dal or rice. Here is how to make this dish:
1 sweet potato 1 cup besan (chickpea flour) 2 tbsp rice flour 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garlic powder 1 tsp salt Oil
Combine the besan, rice flour, and all spices in a large bowl. Mix well.
Add the sliced sweet potato to the seasoned flour mixture and toss to coat evenly.
Heat 2-3 inches of oil over medium-high heat in a heavy-bottomed pan or wok.
Add the coated sweet potato slices to the hot oil and fry until golden brown and crispy.
Remove the fried sweet potato chips with a slotted spoon and drain on a paper towel-lined plate.
Serve the crispy Ratalyache Kaap garnished with fresh cilantro.