Yam Fry
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Yam Fry, also known as Suran or Jimikand Fry, is a robust and savory Indian dish made from thinly sliced elephant foot yam tossed in aromatic spices. This preparation is celebrated for its unique texture—the yam is shallow-fried to achieve a crunchy, golden-brown exterior while remaining soft and starchy inside. It is seasoned with carom seeds (ajwain) and tangy amchur, which perfectly balance the earthy flavor of the root. This dish is highly prized for its health benefits and is often prepared during festive seasons like Diwali. It is a satisfying side dish that adds a meaty depth to a vegetarian meal. Best served hot with dal-rice or as a crispy snack.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to preventing itchiness from yam is boiling it with an acidic agent like lemon juice or tamarind.
- Always use ajwain (carom seeds) instead of cumin; it provides a superior flavor and aids in digesting the heavy starch.
- Ensure the yam pieces are patted bone-dry after boiling; any residual moisture will prevent them from becoming crisp.
- Frying on medium heat is crucial; it allows the inside to stay soft while the outside develops a sturdy, crunchy layer.
Nutritional Information(Per 150g)
180 kcal
4g
10g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.