Crispy Elephant Yam Fry Recipe – Besan & Turmeric Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Elephant Yam Fry Recipe – Besan & Turmeric Snack

Introduction

Okay, let’s be real – elephant yam, or suran as we call it back home, doesn’t always get the love it deserves! It’s a bit…underappreciated, isn’t it? But trust me on this one. When cooked right, it’s absolutely delicious. This crispy elephant yam fry is a family favorite, and I first made it years ago trying to use up some suran my mom sent over. It’s become a go-to snack, especially on rainy days with a hot cup of chai. It’s simple, satisfying, and seriously addictive!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s easy, even if you’re new to Indian cooking. And most importantly, it transforms a humble root vegetable into something truly special. The besan coating gives it a lovely crunch, while the turmeric and spices add a warm, comforting flavor. Plus, it’s a fantastic way to enjoy a nutritious and often overlooked vegetable.

Ingredients

Here’s what you’ll need to make this crispy yam fry:

• 250 gm elephant yam (suran)
• 3 tbsp besan (gram flour)
• 0.25 tsp turmeric powder
• 1 tsp red chilli powder (adjust to your spice preference!)
• 0.5 tsp coriander powder
• 0.25 tsp crushed jeera (cumin powder)
• 2 tbsp rice flour
• 5-6 curry leaves, chopped
• 1 tsp salt (or to taste)
• 4 tbsp oil (vegetable, canola, or sunflower oil work well)

Ingredient Notes

Let’s talk ingredients!

• Elephant Yam/Suran: This is the star! Look for firm, unblemished yams. It can be a little itchy to handle raw, so wearing gloves is a good idea.
• Besan (Gram Flour): This adds a beautiful crispness. Make sure yours is fresh for the best results.
• Spice Variations: Feel free to adjust the red chilli powder to your liking. Some people also like to add a pinch of asafoetida (hing) for extra flavor – especially good if you’re sensitive to bloating. In some regions, they even add a touch of amchur (dry mango powder) for a tangy kick!
• Rice Flour: This helps create an extra-crispy coating. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cut the elephant yam into 2-inch thin slices.
2. Parboil the yam slices in turmeric water for about 4-5 minutes, until they’re just tender. This step is important – it helps remove the itchiness and ensures they cook evenly.
3. Drain the yam slices really well. You don’t want any excess water!
4. In a bowl, combine the cooked yam with the besan, turmeric powder, red chilli powder, coriander powder, cumin powder, rice flour, chopped curry leaves, salt, and 1 tsp of oil.
5. Mix everything together really well, making sure each yam slice is evenly coated with the spice mixture.
6. Heat 4 tbsp of oil in a tawa (flat griddle) or a frying pan over medium heat.
7. Arrange the yam slices in a single layer in the hot oil. Don’t overcrowd the pan!
8. Fry both sides until golden brown and crispy – about 3-4 minutes per side.
9. Drain the fried yam slices on paper towels to remove any excess oil.

Expert Tips

• Don’t skip the parboiling step! It’s crucial for texture and removing that slight itchiness.
• Make sure the oil is hot enough before adding the yam. This ensures a crispy fry, not a soggy one.
• Don’t overcrowd the pan. Fry in batches if necessary.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Notes: This recipe is gluten-free as long as your besan is certified gluten-free.
• Spice Level Adjustment: If you like it spicier, add more red chilli powder or a pinch of cayenne pepper. For a milder flavor, reduce the chilli powder or omit it altogether.
• Monsoon/Rainy Day Snack Adaptation: My grandmother always added a tiny pinch of black pepper to this during the monsoon season, believing it helped ward off colds! It’s a lovely little addition.

Serving Suggestions

This crispy elephant yam fry is fantastic on its own as a snack with a cup of hot chai. It also makes a wonderful side dish with dal and rice, or even as part of a larger Indian thali. My kids love it packed in their lunchboxes!

Storage Instructions

This fry is best enjoyed fresh, while it’s still crispy. However, you can store leftovers in an airtight container at room temperature for up to a day. Reheat in a preheated oven or air fryer to restore some of the crispness.

FAQs

• What is Elephant Yam/Suran and its health benefits? Elephant yam is a root vegetable packed with nutrients! It’s a good source of fiber, potassium, and vitamin C. It’s also believed to have anti-inflammatory properties.
• How do I prevent the yam from becoming sticky while frying? Parboiling correctly and draining the yam thoroughly are key. Also, make sure the oil is hot enough.
• Can I air fry this recipe? Absolutely! Air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. You might need to spray a little oil on them for extra crispness.
• What other flours can I use instead of rice flour? You can try cornstarch or semolina (rava) as substitutes, but rice flour gives the best crispness.
• How long does this fry stay crispy? It’s crispiest right after frying. It will soften over time, but reheating can help restore some of the crunch.