Batata ni Katri is a thin, crisp snack that is traditionally deep-fried and enjoyed as a crunchy accompaniment to meals or as a light treat on its own. It is made using simple ingredients like raw potatoes, yet delivers a wonderfully satisfying texture and taste.
In this recipe, I share the perfect ingredient ratios along with a few useful tips to help you achieve thin, crispy, and slightly soft batata katri on your very first attempt. With the right technique, you can easily get that perfect balance of crunch and lightness.
Homemade batata katri are completely preservative-free and can be sun-dried and stored for up to 1–2 years, making them a great make-ahead snack. You can also use these katri to prepare delicious chivda in just 10 minutes, which tastes absolutely amazing. Do give this recipe a try and enjoy this traditional, homemade snack!
The key to making batata ni katri at home are
- Firstly, I made batata katri without using any machine. I simply sliced the potatoes into thin slices and then cut them into thin strips. Wash the potato strips well to remove excess starch. Then soak the batata katri in salted water for 4–5 hours, which helps make them crisp. After soaking, boil them for about 5 minutes to achieve the perfect texture.
- Secondly, Do not compromise on the sun-drying process. Make sure the batata katri are kept under direct sunlight. After one day, they may feel slightly crisp, but they can lose that texture later. Therefore, it is recommended to sun-dry them for at least 2 days until they become completely dry and brittle.
- Lastly, Store the dried batata katri in an airtight container; they stay good for 1–2 years. Once deep-fried, you can also store them in a sealed bag for 2–3 days to maintain their crispiness.
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Recipe video
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Ingredients
For batata katri
- 2 kg potatoes
- Salt to taste
- 1 tsp fitkari
- Water as required
For batata katri chivda
- 150 grm fried batata katri
- ½ cup peanuts
- Some curry leaves
- 4-5 spicy green chilli
- 2 tbsp sugar
- Salt to taste
- 1 tsp black salt
- ½ tsp black pepper powder
- 1 tsp dry mango powder
Instructions
Making Batata Katri
- Take 2 kg of potatoes and peel them. Slice each potato into thin slices, then cut the slices into thin strips. Prepare all the batata katri in the same way.
- Wash the batata katri thoroughly with water to remove excess surface starch.
- In a large bowl, add water and some salt. Add the batata katri and soak them for 4–5 hours or overnight.
- Next, heat water in a large vessel. Add 3 tbsp salt and 1 tsp fitkari (alum) and mix well. Once the water starts boiling, add the batata katri and boil for about 5 minutes until they turn slightly transparent. Do not overcook.
- Remove the batata katri from the hot water and spread them on a plastic sheet.
- Dry them under direct sunlight (or under a fan) for at least 2 days until completely dry. Store in an airtight container. They stay good for 1–2 years.
Making Batata Katri Chivda
- Heat oil and fry the batata katri on medium flame until they turn crispy.
- Also fry ½ cup peanuts, some curry leaves, and 4–5 slit green chilies. Remove and keep aside.
- In a mixer jar, add 2 tbsp sugar, salt to taste, 1 tsp black salt, ½ tsp black pepper powder, and 1 tsp amchur powder. Grind to make a fine masala.
- Add the prepared masala, fried peanuts, curry leaves, and green chilies to the fried batata katri. Mix well.
- Chivda is ready. Store it in an airtight container.
Notes
- Cut the potatoes into thin slices.
- Then cut the slices into thin strips.
- Wash the batata katri thoroughly with water to remove excess starch.
- Soak the batata katri in salted water for 4–5 hours.
- Boil the batata katri until it becomes transparent and slightly soft, then divide it into two parts.
- Dry the batata katri under sunlight or with a fan until completely dry.