Elephant ' s Foot ( Yam - Suran ) Fry
Ingredients
For masala paste of ginger, green chillies and garlic ,red chilly powder, turmeric powder, salt, 1/2 bowl tamarind pulp ,chicken masala powder, rava 1/4 cup and 2 tbsp. rice flour.
chaat masala while serving.
Drain out all the water. When suran cooks it colour changes to yellow. Insert a
knife and check if its has been cooked. Normally it should cook within 20-25 minutes. Do no over cook it after steaming .
Method
Now apply the masala(red chilly powder, turmeric powder, salt, chicken masala powder ,
tamarind pulp, ginger, green chillies and garlic paste) to the boiled suran. Coat it well with
rava ( semolina ) and rice flour.
After marinating for 15-20 minutes shallow fry the pieces in a non stick frying pan.
Garnish with onion rings ,lemon wedge ,corriander.
Sprinkle chaat masala for extra tangy taste. Serve hot.
This mixture can be refrigerated and the suranache kaap can be fried when required.
Ingredients
For masala paste of ginger, green chillies and garlic ,red chilly powder, turmeric powder, salt, 1/2 bowl tamarind pulp ,chicken masala powder, rava 1/4 cup and 2 tbsp. rice flour.
chaat masala while serving.
Drain out all the water. When suran cooks it colour changes to yellow. Insert a
knife and check if its has been cooked. Normally it should cook within 20-25 minutes. Do no over cook it after steaming .
Method
Now apply the masala(red chilly powder, turmeric powder, salt, chicken masala powder ,
tamarind pulp, ginger, green chillies and garlic paste) to the boiled suran. Coat it well with
rava ( semolina ) and rice flour.
After marinating for 15-20 minutes shallow fry the pieces in a non stick frying pan.
Garnish with onion rings ,lemon wedge ,corriander.
Sprinkle chaat masala for extra tangy taste. Serve hot.
This mixture can be refrigerated and the suranache kaap can be fried when required.
