Crispy Elephant Foot Yam Recipe – Turmeric & Chili Flavored

Last Updated on 2 months by Neha Deshmukh

Crispy Elephant Foot Yam Recipe – Turmeric & Chili Flavored

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – crispy, golden elephant foot yam fries! Seriously, if you’ve never tried this, you need to. It’s a fantastic snack, side dish, or even a little something to munch on during a rainy afternoon with a cup of chai. I first made this when I was trying to recreate a street food snack my grandmother used to make, and it’s been a hit ever since.

Why You’ll Love This Recipe

This recipe is all about texture and flavor. The elephant foot yam gets beautifully crispy on the outside while staying soft and slightly chewy inside. The turmeric and chili powder give it a lovely warmth and a vibrant color. Plus, it’s surprisingly easy to make! It’s a wonderful way to explore a slightly less common Indian vegetable and impress your friends and family.

Ingredients

Here’s what you’ll need to make these delicious yam slices:

• 160 grams elephant foot yam (Suran)
• 0.5 teaspoon turmeric powder (haldi)
• 1 teaspoon Kashmiri red chili powder
• 1.5 teaspoons lemon juice
• Salt to taste
• 3-4 tablespoons rava (semolina/fine sooji)
• 3 tablespoons oil for frying

Ingredient Notes

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

• Elephant Foot Yam (Suran): This root vegetable can be a little intimidating! It has a slightly sticky texture when raw, but don’t let that put you off. You can usually find it at Indian grocery stores. Look for firm, unblemished yams.
• Kashmiri Red Chili Powder: This is my secret weapon for color and flavor. It gives a beautiful red hue without a ton of heat. If you can’t find it, you can use regular chili powder, but start with less and adjust to your spice preference.
• Rava (Semolina/Sooji): The semolina is crucial for getting that perfect crispy coating. It acts as a binder for the spices and helps create a lovely texture when fried. Make sure you use fine rava for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and thinly slice the elephant foot yam into pieces about 3-4mm thick. This is easiest with a mandoline, but a sharp knife works too – just be careful!
2. Now, in a bowl, marinate the yam slices with lemon juice, turmeric powder, Kashmiri red chili powder, and salt. Give it a good mix and let it sit for about 10 minutes. This helps tenderize the yam and infuse it with flavor.
3. Next, sprinkle the marinated yam pieces with the rava (semolina). Make sure each slice is nicely coated. Gently press the rava onto the yam to help it adhere.
4. Heat the oil in a skillet over medium heat. Once hot, carefully add the yam slices in batches – don’t overcrowd the pan!
5. Fry the slices for a few minutes on each side, until they turn golden brown and crispy.
6. Remove the fried yam slices and place them on paper towels to drain any excess oil.
7. Finally, garnish with fresh cilantro and serve warm!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the lemon juice! It really helps reduce the stickiness of the yam.
• Frying in batches is key to maintaining the oil temperature and getting crispy results.
• Keep a close eye on the yam while frying – it can burn quickly.

Variations

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

• Spice Level: Adjust the amount of chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: In South India, you might find this made with a little rice flour in the coating for extra crispness. In North India, some people add a touch of amchur (dry mango powder) for a tangy flavor.
• Festival Adaptations: These make a fantastic Diwali snack! You can make a big batch and share them with friends and family.

Serving Suggestions

These crispy yam slices are delicious on their own, but they’re even better with:

• A dollop of your favorite chutney (mint-coriander or tamarind chutney are great choices).
• A side of raita (yogurt dip).
• A hot cup of masala chai.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. They won’t be as crispy, but still tasty! You can reheat them in a preheated oven or air fryer to crisp them up a bit.

FAQs

Let’s answer some common questions:

• What is Elephant Foot Yam and where can I find it? Elephant Foot Yam, also known as Suran, is a root vegetable popular in Indian cuisine. You can usually find it at Indian grocery stores or well-stocked Asian markets.
• Can I use cornstarch instead of semolina? You can, but the texture won’t be quite as crispy. Semolina gives a unique crunch that cornstarch doesn’t.
• How do I prevent the yam from becoming sticky while frying? Marinating the yam in lemon juice is the key! It helps break down some of the starch and reduce the stickiness.
• Can this be made ahead of time? You can marinate the yam slices ahead of time and store them in the refrigerator for a few hours. But I recommend frying them just before serving for the best crispness.
• What is the best way to peel and slice Elephant Foot Yam to avoid irritation? Elephant Foot Yam can cause some skin irritation for some people. Wearing gloves while peeling and slicing is a good idea. You can also rub your hands with oil before and after handling the yam.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!