Suran Chips
These seasoned suran chips are easy to make and come out perfect every time. They are great as a delicious snack during Hindu fasting (Navratri vrat or upvas).
These suran chips have crispy and golden skin on the outside and are perfectly soft, tender inside.
❤️ About This Suran Chips Recipe
Suran is called Elephant foot yam in English and it is little hard to find in the USA. You’ll find fresh one rarely in Indian grocery stores. But whenever I see it, I make sure to buy it. Because it reminds me of my childhood. We Gujarati tend to use this tuber very often in our cuisine.
Suran is allowed during Hindu fast along with other root vegetables like taro roots, sweet potatoes, potatoes, etc. But it is not restricted to that time, you can surely enjoy it all year around. Some other suran recipes are suran sabji (with yogurt) and suran khichdi.
🧾Ingredients
Here is the pic of the ingredients used in making suran chips. You’ll need 4 ingredients (plus oil for deep frying). I have used rock salt because I made during vrat. If making on the non-fasting day, you can use regular table salt.
Lemon (lime) juice is MUST. Suran is the kind of root vegetable that may create an itchy feeling in your throat. But the lemon juice will prevent it. Not only lemon juice, but any souring agent e.g. tamarind, yogurt will also prevent the itchy feeling. So for the sake of flavor and prevent this itchy feeling, do not skip the lemon juice.
👩🍳 How To Make Suran Chips? (Stepwise)
1) Cutting and peeling this yam is a little tough job. So use a sharp, sturdy knife. Sometimes it gives irritation or itchy feeling to your hands, so grease your hands lightly with oil and then continue. Or use food-grade gloves.
2) Cut into thin slices. The thickness of the slices is around ⅛ inch (similar to the thickness of a quarter coin). Keep the slices soaked into the water till needed.
3) Heat around 3-4 cups of water in a pan on medium heat and bring it to a rolling boil. Add a pinch of rock salt. As soon as it starts boiling add sliced suran and cook for 5 minutes.
4) Then drain into the colander, spread the slices onto the clean kitchen towel or paper towel to absorb the excess water. Pat dry all the pieces. Pieces should be dry to get the crispy chips.
5) Meantime heat the oil in a pan for deep frying. Once hot add boiled suran slices. Keep turning and moving around as need for even browning. Fry till they are golden browned and crispy.
6) Remove it using slotted spatula and on to a paper towel lined plate. Immediately sprinkle salt and pepper. Drizzle lemon or lime juice on suran chips and serve.
Other Vrat Chips Recipes:
Arbi chips // Banana chips
💭 Expert Tips For Crispy Suran Chips
- To make the crispy suran chips, the boiled slices should be pat dried properly.
- Regular salt is not allowed during Hindu fasting, so please use rock salt (sendha namak). If making for regular days then you can use any salt.
- If making for vrat, please use peanut oil or ghee for frying. Corn oil, vegetable oil, etc are not allowed.
- You must sprinkle the salt and pepper as soon as it comes out from the hot oil. So seasoning sticks to the chips.
- To enjoy the crisp texture, chips must be served right away hot/warm. Otherwise, they get soft.
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Suran Chips Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 150 grams Suran (Elephant foot yam or Jimikand), peeled and thinly sliced
- 3-4 cups Water, for boiling suran
- Rock Salt (Sendha namak), to taste
- Peanut oil, for deep frying
- ½ teaspoon Black pepper powder, or to taste
- 2-3 teaspoons Lemon juice or Lime juice
Instructions
Peeling & Slicing Suran:
- Cutting and peeling this yam is a little tough job. So use a sharp, sturdy knife. Grease your hands lightly with oil before peeling and slicing to avoid itchiness and irritation. Or use food-grade gloves.
- Cut into thin slices. The thickness of the slices is around ⅛ inch (similar to the thickness of a quarter coin). Keep the slices soaked into the water till needed.
Boil The Slices:
- Heat around 3-4 cups of water in a pan on medium heat and bring it to a rolling boil. Add a pinch of rock salt.
- As soon as it starts boiling add sliced suran and cook for 5 minutes.
- Then drain into the colander, spread the slices onto the clean kitchen towel or paper towel to absorb the excess water. Pat dry all the pieces.
Deep Frying:
- Meantime heat the oil in a pan for deep frying. Once hot add boiled suran slices.
- Keep turning and moving around as need for even browning. Fry till they are golden browned and crispy.
- Remove it using slotted spatula and on to a paper towel lined plate.
- Immediately sprinkle salt and pepper. Drizzle lemon or lime juice and serve suran chips right away before it gets soft.
Notes
- To avoid itchiness in your throat, lemon juice or lime juice is a must. Squeeze the fresh lemon juice right before serving.
- For crispy texture, boiled yam slices should be pat dried completely using a kitchen towel or paper towel.
- Rock salt (sendha namak) is used to make this for fast (vrat). For normal days, regular salt can be used.
- Peanut oil is used to fry this for fast (vrat) since other oils are not allowed during those days. For normal days, you can use any frying oil like vegetable oil, corn oil, canola oil, safflower oil, etc.
- Season the chips with salt & pepper as soon as it comes out from the hot oil. So seasoning sticks to the chips.
- To enjoy the crisp texture, chips must be served right away hot/warm. Otherwise, they get soft.
