This crispy fried yam recipe is a must try recipe. A South Indian delicious side dish with my favorite veggie after lady's finger. This fried yam pairs best with steamed rice and curd curry. I guarantee, kids will love this fries for sure. This recipe for elephant yam fry is crispy on outside with softness inside. As okra and yam are my family favorite vegetable side dish for lunch, i often make varieties with elephant yam.
Yam / elephant yam / suran grows in Africa and Asia which has great health benefits. Its flesh looks like sweet potato which tastes wonderful. Since this large tuber resembles an elephant foot, yam is also known as elephant foot yam. Now lets have a quick ride through benefits of yam. Yam is well known for treating asthma and bronchitis. It has the power to lower bad cholesterol and to prevent cancer. As it is a protein rich food, it is considered as a staple food. More over it helps to reduce weight, prevents muscles spasms, a great cooling agent, helps to lower blood pressure and much more.
So try to include this wonderful veggie in your diet. You can make curry, make simple stir fry with less oil, cook mash and fry, can make baked yam fry, spicy fried yam, add to stews, soups and like so. I always prefer healthy yam recipes and so i used to cook them until done and stir fry in very less oil which tastes really tasty and healthy too. Hope i can share the same healthy recipe soon in my coming posts. Today let me share a simple crispy fried yam recipe, that makes you addictive to chena / yam recipes. So here is the recipe showing how to make roasted yams / chena fry / yam crispy fry / elephant yam fry / healthy yam recipes / good yam recipe / yam recipes / chena porichath.
Yam / chena - 200 g, peeled and cut into thin slices (see the pic)
Chilli powder - 1 tsp, levelled, can add less
Coriander powder - 1 tsp
Turmeric powder - quarter tsp
Salt to taste
Oil for deep frying
- Peel the skin of the yam (senaikizhangu) and cut them into thin slices. For a crispy fried yam, each slice must be very thin.
- Now mix together all the spice powders along with salt in a bowl (do not add water). Mix the thin small yam slices with this mixture. Combine well. Let it set aside for 30 minutes.
- Heat oil for deep frying. Once the oil is very hot, reduce the flame to medium. Fry curry leaves and set aside to drain. Then add the marinated yam. (It is to be noted that, you must add the yam to the hot oil for a crispy texture).
- Fry until crispy and golden (fry over a medium flame for 5-8 minutes). Fry in batches and stir occasionally. Drain it to a paper towel.
- Serve hot along with steamed rice. Yummy.