Elephant Foot Yam Fry Recipe – Spicy Tamarind Elephant Yam Chips

Last Updated on 4 months by Neha Deshmukh

Elephant Foot Yam Fry Recipe – Spicy Tamarind Elephant Yam Chips

Hey everyone! If you’re looking for a unique and incredibly flavorful snack, you have to try this Elephant Foot Yam Fry. I remember the first time my grandmother made this for me – I was a little hesitant because of the yam’s unusual texture, but one bite and I was hooked! It’s crispy, tangy, and has a lovely warmth from the spices. Trust me, this isn’t your average potato chip!

Why You’ll Love This Recipe

This Elephant Foot Yam Fry (also known as Suran Fry) is a delightful blend of textures and tastes. The yam gets beautifully crispy on the outside while remaining soft and slightly chewy inside. The tamarind adds a wonderful tanginess that balances the earthy flavor of the yam, and the spices give it a lovely kick. It’s surprisingly easy to make, and it’s a fantastic way to enjoy a vegetable that’s often overlooked. Plus, it’s a great conversation starter – not everyone has tried elephant foot yam!

Ingredients

Here’s what you’ll need to make this delicious snack:

• 250 grams elephant foot yam (Suran)
• ¾ tsp tamarind paste
• 1 tsp chilli powder (adjust to your spice preference!)
• ½ tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• 2 tsp bengal gram flour (besan)
• 1 pinch hing (asafoetida)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Elephant Foot Yam: This root vegetable has a slightly sticky texture when raw, which is why wearing gloves while peeling and chopping is essential to avoid itching! It’s also important to cook it thoroughly. Don’t worry, the cooking process removes any irritants.
• Tamarind Paste: Tamarind adds that signature tangy flavor. You can find tamarind paste in most Indian grocery stores. If you’re using tamarind pulp, soak it in warm water and extract the juice before using. Regional variations exist – some prefer a sweeter tamarind, others a more sour one. Adjust the quantity to your liking!
• Hing/Asafoetida: Don’t skip the hing! It adds a unique aroma and flavor, and it’s also known for its digestive benefits. A little goes a long way, so just a pinch is perfect. It really elevates the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, wash, and slice the elephant foot yam into medium-thick pieces. Remember those gloves!
2. Next, soak the tamarind paste in a little warm water to extract the juice, or simply mix the paste with water to create a smooth consistency.
3. Now, parboil the yam slices in the tamarind water with a pinch of turmeric and salt for about 5-7 minutes. This helps soften the yam and infuse it with flavor.
4. Drain the water completely and transfer the yam slices to a bowl. Coat them generously with chilli powder, coriander powder, cumin powder, turmeric powder, bengal gram flour, hing, and salt. Make sure each slice is well coated! Marinate for about 15 minutes – this lets the flavors really meld together.
5. Heat a tawa (flat griddle) or frying pan over medium heat. Drizzle a little oil around each yam slice and arrange them on the tawa.
6. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining marinated yam slices, adding more oil as needed.

Expert Tips

• Don’t overcrowd the tawa – fry in batches for even cooking and maximum crispiness.
• Keep the heat at medium to prevent burning.
• A well-seasoned tawa works best to prevent sticking.
• Pat the yam slices dry before marinating to help the spices adhere better.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend loves adding a finely chopped green chilli to the marinade!
• Regional Variations: In South India, you might find this fry made with curry leaves and mustard seeds for extra flavor. North Indian versions sometimes include amchur (dry mango powder) for a different kind of tang.
• Festival Adaptations: This makes a fantastic Diwali snack or a crunchy addition to any festive spread. You can also pack it for picnics or road trips.

Serving Suggestions

This Elephant Foot Yam Fry is best enjoyed warm and crispy. It’s perfect as a standalone snack with a cup of chai, or as a side dish with your favorite Indian meal. I love serving it with a dollop of yogurt for a cooling contrast.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, they tend to lose their crispiness over time. You can try reheating them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What is Elephant Foot Yam and is it safe to eat? Elephant Foot Yam (Suran) is a root vegetable commonly used in Indian cuisine. Yes, it’s perfectly safe to eat when cooked properly! The raw yam contains calcium oxalate crystals that can cause itching, which is why proper peeling, cooking, and handling are important.
• How do I prevent itching while handling Elephant Foot Yam? Wear gloves! Seriously, it’s the easiest and most effective way to avoid the itching. You can also rub your hands with oil before handling the yam.
• Can I use lemon juice instead of tamarind? While you can use lemon juice, it won’t give you the same authentic tangy flavor as tamarind. Tamarind has a unique sweetness and depth that lemon juice lacks.
• What is the best oil to use for frying? You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
• How can I make this recipe ahead of time? You can prepare the marinated yam slices a few hours in advance and store them in the refrigerator. Just fry them when you’re ready to serve.