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Suran chips
Suran chips, from above
VegVeganIndia

Suran chips

Elephant foot yam, sliced thin and fried with chilli. Crisp outside, nutty all through.

50 minTime
2 gProtein each
mediumSpice
Yam by many names2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
251kcal
2 gprotein
5 gfibre
50minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

4 servings
Elephant foot yama 400 g piece of elephant foot yam
Tamarinda small ball, for soaking water
Waterfor soaking
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)1 tsp
Rice flour1½ tbsp
Salt¾ tsp
Coconut oilabout 750 ml coconut or any oil for deep frying, about 3 1/2 tbsp absorbed

Method

5 steps
  1. 1Wear gloves or oil your hands. Peel the yam and slice into thin pieces, about 2 mm.
  2. 2Soak the slices in tamarind water for 15 minutes, then rinse and dry well.
  3. 3Toss with turmeric, chilli, rice flour and salt.
  4. 4Heat the oil in a kadai, no more than half full, to 170°C. Fry small batches for 5 to 6 minutes, stirring.
  5. 5Drain on paper and let the oil recover between batches. Never leave hot oil unattended.
Serve it like this

Serve beside rice and dal or in a bowl with a squeeze of lemon.

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Make it a meal

What goes with Suran chips: a bread or rice, a side, something to drink and something sweet.

Bread or rice Curd rice10 min
Bread or rice Bisi bele bath45 min
With a main Dal tadka35 min
On the side Kachumber salad10 min
On the side Yoghurt mint dressing5 min
To drink Masala chai10 min
To drink Mango mule mocktail6 min
Something sweet Sweet corn kheer35 min
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