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    Recipe Index » Fasting (Vrat) Recipes

    Suran Chips

    Published: Sep 10, 2020 · Last Modified: Sep 10, 2020 by Kanan Patel / Leave a Comment

    Jump to Recipe Pin Recipe
    Suran chips pin

    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 have crispy and golden skin on the outside and are perfectly soft, tender inside.  

    Suran chips in a paper towel lined plate
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions
    • 💭Expert Tips:
    • 📋 Recipe Card

    ❤️About This 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.

    ingredients used in suran chips includes suran, salt, pepper, lime juice

    👩‍🍳Step By Step Photo Instructions

    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.

    Collage of peeling suran, slicing and boiling suran chips pics

    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 and serve.

    collage of frying suran slices and fried chips on a plate pics

    Other Vrat Chips Recipes:
    Arbi chips // Banana chips 

    💭Expert Tips:

    • 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.
    Suran chips in a paper towel lined plate

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates. 

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Suran chips in a paper towel lined plate
    Print Pin

    Suran Chips

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    These seasoned suran chips are easy to make and come out perfect every time. These have crispy and golden skin on the outside and are perfectly soft, tender inside.
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 339kcal
    Servings 2
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    Nutrition

    Calories: 339kcal | Carbohydrates: 22g | Protein: 1g | Fat: 28g | Saturated Fat: 2g | Sodium: 176mg | Potassium: 612mg | Fiber: 3g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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