Suran fry recipe with step by step pics – tasty and crispy elephant foot yam fry made with minimal ingredients. These are also known as suran phodi.
In Konkani language phodi are vegetable fritters. here the veggies are sliced and then marinated with spices, later to be coated with rava (sooji or cream of wheat) and then shallow or deep fried. I make phodis at times to go as a side dish with a main course of dal-rice or sambar-rice or usal-rice or kadhi-rice. I prepare phodis with veggies like Raw banana (plantain), Baingan (aubergines), okra (bhindi) and colocasia (arbi).
Some people might have a lot of itching in hands after peeling and slicing suran. So in this case, Apply some coconut oil on your palms and then peel-chop suran. you can also apply some lemon juice or tamarind pulp.
At times even after eating, itchiness and irritation can be felt on the tongue and throat. So here Some souring agent has to be added in the marination. I usually add lemon juice or vinegar. You can also use tamarind pulp or kokum extract.
I usually buy fresh suran and then do take the effort of peeling and chopping it. But in this recipe you can also use frozen suran. Making this crispy suran rava fry is easy and it goes very well as a side dish. Though you can also serve yam fry as a snack. Few more Suran recipes which I make at times are:
- Suran chips recipe
- Suran vada
- Yam fry (with coconut flavors).
If you are looking for more Veggie recipes then do check:
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Suran Fry
By Dassana Amit
Ingredients
- 160 grams elephant foot yam (suran or yam) or 1.5 cups yam slices
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder or add as required
- 1.5 teaspoons lemon juice
- salt as required
- 3 to 4 tablespoons rava (sooji or cream of wheat) or rice flour
- 3 tablespoons oil for frying
Instructions
preparation
- Rinse 160 grams of suran very well in water. Scrape off the mud attached to the skin with a sharp spoon or knife. Then peel the suran. Rinse again very well to get rid of any soil or mud if there.
- Slice suran in slices of 3 to 4 mm thickness. You will need 1.5 cups yam slices. Do not make thick slices as then they take a long time to fry. For thick slices it's better to deep fry.
marination for suran fry
- Add 1.5 teaspoons lemon juice. For a sour taste in the fried slices, you can add 3 teaspoons lemon juice. You can use vinegar, or tamarind pulp instead of lemon juice.
- Then add ½ teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder. If using regular red chili powder, then you can add ½ teaspoon of it or if you want a spicy taste then add 1 teaspoon.
- Mix very well so that the lemon juice and spice powders have coated each suran slice very well.
- Add salt as required. Mix again very well. Cover and let the suran slices get marinated for 10 minutes.
making suran fry
- Before frying heat 3 tablespoons oil in a tawa or frying pan
- Take 3 to 4 tablespoons rava in a small plate. Rice flour or besan can be used instead of rava. At times I even use rice flour.
- Take each slice and place it on the rava.
- Coat slices with the rava.
- Shake of the excess rava on the plate and then place the suran slices in the oil.
- Fry on medium flame. Let one side become crisp and light golden.
- Then turn over fry the second side till it becomes crisp and light golden.
- Flip a couple of times more for even frying.
- Fry till the suran slices are crisp and golden. This way fry the suran slices in batches of two or three. Add more oil if required.
- Remove the fried suran slices and place them on kitchen paper towels.
- Serve suran fry hot or warm as a side dish with a south indian or a goan vegetarian main course. You can garnish with few coriander leaves if you want. Although not traditional, but at times I also sprinkle some black salt on the phodis. You can also sprinkle some chaat masala if you want.
Notes
- Recipe can be halved or doubled or tripled.
- Instead of rava (sooji) you can use rice flour or besan (gram flour).
- Red chili powder and lemon juice can be added less or more as per your requirements.
- You can even shallow fry or deep fry if you want.
Nutrition Info Approximate values
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Preparation to make suran fry recipe
1. Rinse 160 grams of suran very well in water. Scrape off the mud attached to the skin with a sharp spoon or knife. Then peel the suran. Rinse again very well to get rid of any soil or mud if there. Slice suran in slices of 3 to 4 mm thickness. You will need 1.5 cups yam slices. Do not make thick slices as then they take a long time to fry. For thick slices it’s better to deep fry.
2. Add 1.5 teaspoons lemon juice. For a sour taste in the fried slices, you can add 3 teaspoons lemon juice. You can use vinegar, or tamarind pulp instead of lemon juice.
3. Then add ½ teaspoon turmeric powder and 1 teaspoon Kashmiri red chilli powder. If using regular red chili powder, then you can add ½ teaspoon of it or if you want a spicy taste then add 1 teaspoon.
4. Mix very well so that the lemon juice and spice powders have coated each suran slice very well.
5. Add salt as required.
6. mix again very well. Cover and let the suran slices get marinated for 10 minutes.
Making suran fry
7. Before frying heat 3 tablespoons oil in a tawa or frying pan. take 3 to 4 tablespoons rava in a small plate. Rice flour or besan can be used instead of rava. At times I even use rice flour.
8. Take each slice and place it on the rava (sooji or cream of wheat).
9. Coat suran slices with the rava.
10. Shake off the excess rava on the plate and then place the suran slices in the oil.
11. Fry on medium flame. Let one side become crisp and light golden.
12. Then turn over, fry the second side till it becomes crisp and light golden.
13. Flip a couple of times more for even frying. fry till the suran slices are crisp and golden. This way fry the suran slices in batches of two or three. Add more oil if required.
14. remove the fried suran slices and place them on kitchen paper towels.
15. Serve suran fry hot or warm as a side dish with a South Indian or Goan main course. You can garnish with few coriander leaves if you want. Although not traditional, but at times I also sprinkle some black salt on the phodis. You can also sprinkle some chaat masala if you want.
Yummy:-)
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