Yam cutlet recipe with step by step photos – no onion no garlic patties or cutlets made with elephant foot 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. Elephant foot yam is also called as ‘suran’ in Hindi.
These yam patties or suran tikki 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 yam 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 yam cutlet with tomato ketchup or tamarind chutney or coriander chutney.
How to make Yam Cutlet
Cooking Yam
1. Peel and slice or chop 200 grams elephant foot yam (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 all the water and set aside. Remember to drain all the water very well as you do not want any water logged patty mixture.
Making Yam Cutlet
4. In a mortar-pestle, add the following spices and crush them coarsely – ½ teaspoon black pepper, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, 3 to 4 fenugreek seeds and 2 cloves. Set aside.
5. Take the steamed yam slices in a mixing bowl. Add ½ teaspoon lemon or lime juice.
6. Mix and mash very well with a vegetable masher.
7. Now add the following ingredients  – 1 teaspoon finely chopped ginger, 1 teaspoon chopped green chilies, 6 to 7 curry leaves (finely chopped), 2 tablespoons chopped coriander leaves and 2 tablespoons rice flour. Also add the coarsely crushed spices and salt.
8. Mix very well. If the mixture feels moist, then add 1 tablespoon more of the rice flour.
9. Now shape into small to medium sized patties.
10. Take 1 tablespoon rice flour in a plate. Dredge the patties with the rice flour.
11. Dust off the excess rice flour from the patties.
12. Below photos of the rice flour dredged yam patties or suran tikki.
Frying Yam Patties
13. Heat 2 to 3 tablespoons oil in a shallow frying pan or tawa. Place the yam patties on the pan.
14. Fry them on a medium heat. When the base becomes light golden, flip and fry the other side.
15. Pan fry till they are evenly golden and crisp.
16. Drain yam cutlets on kitchen paper towels to remove any extra oil.
Serve yam cutlet hot or warm with tamarind chutney or mint coriander chutney or mint chutney.
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Yam Cutlet (Yam Patties)
By Dassana Amit
Ingredients
Main ingredients
- 200 grams elephant foot yam or 1 small-sized suran
- ½ teaspoon lemon or lime juice
- 1 teaspoon finely chopped ginger
- 1 teaspoon chopped green chilies
- 6 to 7 curry leaves finely chopped or 1 teaspoon finely chopped
- 2 tablespoons chopped coriander leaves
- 2 to 3 tablespoons rice flour
- 1 tablespoon rice flour – for coating and dredging
- 2 tablespoon oil – for frying
- salt as required
To be coarsely pounded
- ½ teaspoon black pepper
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 3 to 4 fenugreek seeds
- 2 cloves
Instructions
Cooking yam
- Peel and slice or chop 200 grams elephant foot yam.
- 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 yam cutlet mixture
- In a mortar-pestle, add the following spices and crush them coarsely – black pepper, cumin seeds, fennel seeds, fenugreek seeds and cloves. Set aside.
- Take the steamed yam slices in a mixing bowl.
- Add lemon or lime juice.
- Mix and mash very well with a vegetable masher.
- Now add the following ingredients – ginger, green chilies, curry leaves, coriander leaves, 2 tablespoons rice flour. Also add the coarsely crushed spices and salt.
- Mix very well. If the mixture feels moist, then add 1 tablespoon more of the rice flour.
- Now shape into small to medium sized patties.
- Take 1 tablespoon rice flour in a plate. Dredge the patties with the rice flour.
- Dust off the excess rice flour from the patties.
Frying yam patties
- Heat 2 to 3 tablespoons oil in a shallow frying pan or tawa. Place the yam patties on the pan.
- Fry them on a medium heat. 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 yam patties with tomato ketchup or tamarind chutney or coriander chutney.
Nutrition Info Approximate values
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These vadas turned out very tasty…crispy and a soft texture inside…adding crushed spices really adds to the flavor and taste.
hi winnie, thank you. yes, they are crispy with a soft texture from inside. crushed spices add a lot of taste. thank you for rating the recipe too.
Hi dassana,
Love these vadas.My mom and mil makes these but in a different way.we call it kanda in Telugu.it is washed three or four times .and then ground and lil rice flour is added for holding and then deep fry like vadas.and we also make dosas with the ground suran. They are very tasty. Suran is actually very good for women.
thankyou lavanya for sharing your tips 🙂 god bless you.
thanks lavanya for sharing the andhra version. i should try soon. i have never heard about dosas with ground suran. like you mention, it must be very tasty.
Yes they are very tasty.you can add soaked moong dal or chana dal along with suran and add redchilles and grind ,add salt and jeera ,then make like adai.you could do it without any dals also .my mom doesn’t add any dal but either ways its good
thanks lavanya. i have noted down the tips and details and will try the recipe.