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.
150gramsSuran (Elephant foot yam or Jimikand)peeled and thinly sliced
3-4cupsWaterfor boiling suran
Rock Salt (Sendha namak)to taste
Peanut oilfor deep frying
½teaspoonBlack pepper powderor to taste
2-3teaspoonsLemon 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.