Tuesday, June 18, 2013

Brinjal and Potato Kapo/ Chips/ Podi

Yum
Kapo or Podi is very common site in Goa. As a kid I thought it is made only of potato or brinjal. It was much later I realised that people make these with almost any vegetable. The popular veggies for making these are potato, brinjal, raw banana and breadfruit (jeegujje / neerphanas) . Infact, I have eaten kapos made of bitter gourd (karela), cauliflower and ridge gourd (heerekai / toorai) and enjoyed it too. Eaten as an accompaniment with rice, it makes even a simple dal rice a yummy experience. I used to think of this as too simple to enter the blog, but somehow my friends in office always got confused on how to make it and asked the recipe each time I carried it for lunch. So the recipe
follows...

Brinjal and Potato kapo

Cut the veggies into thin slices and soak in water

Add turmeric powder, chilli powder and salt

Coat in rava

Place on a hot greased tava

Spoon oil on them and cook

Flip when one side browns




Ingredients:

Brinjal/ Potato - 1 ( I assure you one is nowhere near enough cause once you start eating it, you wont stop, but I had to put some limitation)
Turmeric powder - 1 tsp
Red chilli powder - 1-2 tsp (depending on your taste)
Salt
Fine semolina / Fine rava/ Chiroti rava - 1/4 cup (Fine rava tastes better, if you don't have it, you can use any rava or you can use rice flour/ akki hittu instead)
Oil - for frying

Method:

Slice the brinjal/potato into thin slices and immerse in water to avoid browning
When you are ready to make it, heat a tava/griddle and grease it
Drain out the water from the brinjal/potato and add turmeric powder, red chilli powder and salt and mix well
Pour the rava into a small plate and coat each brinjal/potato slice with the rava and place on the tava
Spoon out 1 tsp of oil on each of them and cook until one side browns
Flip them and cook until cooked. Use a knife to see if it pierces the slice easily.
Remove from tava and enjoy it while it's crisp and hot.

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