suran vada recipe | suran cutlet recipe | suran patties recipe

Suran vada recipe with step by step photos – no onion no garlic patties or cutlets made with yam and spices.

I had made these yam patties some time back. Just that I did not get time to add the recipe then. Hence posting now.

These suran patties are very easy to make. they are crisp with a soft texture from inside. The only time taking part is chopping the suran or yam. Do peel and chop the suran carefully. You can also apply some oil to your palms while chopping yam, so that your hands do not feel itchy, after chopping.

The recipe has lemon juice as a souring agent, which reduces the itchiness. Though you can even use ½ tsp tamarind pulp instead of lemon juice.

Serve these suran vadas with tomato ketchup or tamarind chutney or coriander chutney.

If you are looking for similar recipes then do check:

• Hara bhara kabab
• Suran chips
• Corn cutlet
• Paneer cutlet

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suran vada

4.75 from 4 votes

By Dassana Amit

Easy no onion no garlic patties made with yam.

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Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

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Cuisine Indian

Course: Snacks

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Servings 3 to 4

Units

Ingredients

main ingredients for suran vada

• ▢ 200 grams suran or 1 small round sized suran (yam)
• ▢ ½ teaspoon lemon or lime juice
• ▢ 1 teaspoon finely chopped ginger (adrak)
• ▢ 1 teaspoon chopped green chilies (hari mirch)
• ▢ 6 to 7 curry leaves, finely chopped or 1 teaspoon finely chopped curry leaves (kadi patta)
• ▢ 2 tablespoon chopped coriander leaves (dhania patta)
• ▢ 2 to 3 tablespoon rice flour
• ▢ 1 tablespoon rice flour for coating and dusting
• ▢ 2 tablespoon oil for frying
• ▢ salt as required

to be coarsely pounded

• ▢ ½ teaspoon black pepper (sabut kali mirch)
• ▢ ½ teaspoon cumin seeds (jeera)
• ▢ ½ teaspoon fennel seeds (saunf)
• ▢ 3 to 4 fenugreek seeds (methi dana)
• ▢ 2 cloves (lavang)

Instructions

cooking suran

• Peel and slice or chop 200 grams suran.
• Steam or pressure cook the yam slices till they are cooked completely. If pressure cooking, then pressure cook for 2 to 3 whistles.
• Drain and keep aside.

making suran vada

• In a mortar-pestle, add the following spices and crush them coarsely - 1/2 tsp black pepper, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 3 to 4 fenugreek seeds, 2 cloves. Keep aside.
• Take the steamed yam slices in a mixing bowl.
• Add 1/2 tsp lemon or lime juice.
• Mix and mash very well with a vegetable masher.
• Now add the following ingredients - 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 tsp finely chopped curry leaves, 2 tbsp chopped coriander leaves, 2 tbsp rice flour. Also add the coarsely crushed spices and salt.
• Mix very well. If the mixture feels moist, then add 1 tbsp more of the rice flour.
• Now shape into small to medium sized patties.
• Take 1 tbsp rice flour in a plate. Coat the patties with the rice flour.
• Dust off the excess rice flour from the patties.

frying suran vada

• Heat 2 tbsp oil in a shallow frying pan or tawa. Place the suran vadas on the pan.
• Fry them on a medium flame. When the base becomes light golden, flip and fry the other side.
• Pan fry till they are evenly golden and crisp.
• Drain on kitchen paper towels to remove excess oil.
• Serve suran vadas or suran cutlets with tomato ketchup or tamarind chutney or coriander chutney.

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How to make suran vada recipe

Cooking suran

1. Peel and slice or chop 200 grams suran.

2. Steam or pressure cook the yam slices till they are cooked completely. If pressure cooking, then pressure cook for 3 to 4 whistles or 10 to 12 minutes on medium flame.

3. Drain and keep aside.

Making suran cutlet

4. In a mortar-pestle, add the following spices and crush them coarsely – ½ tsp black pepper, ½ tsp cumin seeds, ½ tsp fennel seeds, 3 to 4 fenugreek seeds, 2 cloves. Keep aside.

5. Take the steamed yam slices in a mixing bowl. add ½ tsp lemon or lime juice.

6. Mix and mash very well with a vegetable masher.

7. Now add the following ingredients  – 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 6 to 7 curry leaves (finely chopped), 2 tbsp chopped coriander leaves and 2 tbsp rice flour. Also add the coarsely crushed spices and salt.

8. Mix very well. If the mixture feels moist, then add 1 tbsp more of the rice flour.

9. Now shape into small to medium sized patties.

10. Take 1 tbsp rice flour in a plate. Coat the patties with the rice flour.

11. Dust off the excess rice flour from the patties.

12. Below pics of the rice flour coated suran patties.

Frying suran cutlet

13. Heat 2 tbsp oil in a shallow frying pan or tawa. place the suran vadas on the pan.

14. Fry them on a medium flame. When the base becomes light golden, flip and fry the other side.

15. Pan fry till they are evenly golden and crisp.

16. Drain suran cutlets on kitchen paper towels to remove excess oil.

Serve suran vadas with Tamarind chutney or mint coriander chutney or mint chutney.