Ingredients:
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Yam
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¼ Kg
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Red Chilli / coriander powder mix
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2 tsp
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(Mix chilli powder and coriander powder
100 : 150 gms)
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Turmeric
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2 – 3 pinch
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Salt
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to taste
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Oil
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to deep fry
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Corn Flour
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2 – 3 tsp
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Method:
- Peel / Scrap the outer skin of the Yam and wash well.
- Cut into 2-3 big pieces depending upon its size and then slice them into flat thin pieces of approx. ½ cm thick.
- In a deep vessel or kadai, transfer the yam slices and pour water enough to keep the yam slices immersed in it. Add turmeric and little salt mix well.
- Bring it to one boil, then simmer the flame, cover with lid and cook for 6-8 minutes (to check whether it's cooked, prick with a knife, if it goes inside, then it's done )
- Remove the yam slices out of the water and keep them in a strainer.
- Now in a small bowl, take the red chilli / coriander powder, salt (approx. ½ tsp) and corn flour powder and mix it thoroughly.
- In a wide bowl place the yam slices (once it comes down to warm) and sprinkle the above mix. Coat gently without breaking the slices. Sprinkle some water to coat evenly. Marinate this for half-an-hour.
- Pour enough Oil (say 3-4 Tbsp) in the Kadai/wok heat it, simmer the flame.
- Gently place 2-3 slices at a time. Fry both the sides till it turns golden brown & Crisp. Serve as side dish or enjoy as a starter.
Tip: Cooking in low flame tastes better.
