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CRISPY MASALA PURPLE YAM FRY

CRISPY PURPLE YAM FRY RECIPE

Indian Purple Yam known as Kand or Kandh in Hindi and Konfal in Marathi is a root vegetable that’s popularly known as Indian cheese. This tuber belongs to the large family of Yams and is often confused with sweet potato or Shakarkand which are distantly related to the potato family.

 It is  a seasonal veggie , has a unique texture, a bright purple color, and is sweet to taste.

Eating purple yams has many health benefits. Purple yams range from bright purple to dark purple. They are a good source of protein, vitamin C, and beta carotene. Purple yams have a positive impact on your overall well-being. Purple yams are also rich in anthocyanins.‌

One of the biggest health benefits of purple yams is their high level of anthocyanins. They are purple-colored water-soluble pigments. Anthocyanins are also found in berries, grapes, and some tropical fruits. Red to purplish-blue foods such as leafy vegetables, grains, roots, and tubers are also rich in anthocyanins.

INGREDIENTS  – adjust masalas as per taste .

  • Purple yam – 300 grms
  • Red chilli pwdr – 1 ½ tsp or as per taste
  • Turmeric – ¼ tsp
  • Coriander pwdr – 1 tsp
  • Sambar pwdr – 1 tsp
  • Pinch of asafoetida
  • Corn flour or rice flour – 1 tsp
  • Besan – 1  tsp
  • Salt to taste
  • Lemon juice and chaat masala for serving [ optional ]
  • Oil – 2 tbsp

METHOD

Peel the yam with a knife and wash it well .

 Slice into thin slices as shown – don’t make it very thin or very thick .

Transfer it to a bowl with water.

 Wash it well in 2 or 3 water to remove excess starch .

Drain the water completely .

Make a mixture of all the masala pwdrs + salt + rice flour + besan .

Rub this marinade all over the yam.

 Keep it aside for minimum 10 mins .

 Now heat 2 tbsp oil a flat pan .

Arrange the yam and fry on low  to medium flame  .Dont fry on high flame , else it will get burnt from outside and will remain raw inside.

Fry  for 4 to 5 mins.

 Now flip and fry on other side also for 4 to 5 mins .

Cooking time depends on the thickness of the yam piece .

Once done remove on an absorbent paper.

Serve hot .

Sprinkle coriander leaves + chaat masala + lemon juice as needed .

NOTES

  1. You can replace sambar masala with ¼ tsp garam masala pwdr
  2. Besan is added for binding .
  3. Instead of frying we can bake it .

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