Monday, June 15, 2015

Surnache Kaap - Indian Yam Fritters

So far, I had always used freshly frozen suran/yam from Indian stores. But last time, I found fresh suran. I took a small chunk to make kaap/kachrya/fodi. This is a typical vegetarian delicacy which is enjoyed in Konkani homes along with simple daal and rice especially on the vegetarian (shivraak) day.

SurNache Kaap
Indian Yam Fritters
1  chunk of suraN/Indian yam
2 cups water + 5 kokums or 1 tsp tamarind paste

1/2 tbsp. chili powder
salt to taste
1/2 tsp asafetida
1/2 tsp turmeric powder

To dredge
1 tbsp. rice flour
1 tbsp. fine rawa/semolina

Oil for shallow frying

1. Peel yam carefully, discarding all the outer skin.
2. Cut into thick "fillets".
3. Soak them in kokum or tamarind water for 15 minutes. Drain.
4. Mix chili powder, salt, asafetida and turmeric powder. Place wet yam pieces and apply this paste so it's uniformly coated.
5. Heat a cast iron pan. Add oil for shallow frying.
6. Dredge each yam "fillet" in the rice flour + rawa mixture.
7. Place in a single layer on hot tawa.
8. Cook on low flame, covering with a lid. Remove the lid after 7-8 minutes. Flip on the other side. Let it cook without the lid.
9. Let it crisp up from both the sides.
10. Place on a paper towel to absorb any excess oil.

Note -
1. Kokum or tamarind water soak is needed since suran/Indian yam generally results in a nasty itch to the throat. Kokum or tamarind takes care of this issue.

SuraN/Indian Yam

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