Vegan Recipe | Suranaache Kaap |Maharashtrian style, hand cut, griddle fried crisp yam chips with semolina coating

Suranaache Kaap: Maharashtrian style, hand cut, griddle fried crisp yam chips with semolina coating

Suranaache Kaap: Maharashtrian style, hand cut, griddle fried crisp yam chips with semolina coating

A while back I saw suranaache kaap posted by Saee and it sent me down the memory lane – Aai making suranaache kaap in the month of shravan (that is when this tuber is available the best) and then trying to feed it to us (rather successfully) saying that it is fried fish! Suran also known as the elephant foot yam is a seasonal tuber consumed in many parts of India. It is most widely available in the late monsoons through winter. Yams may not be widely popular these days but it makes a lot of sense to incorporate them in our everyday diet as they are a good source of complex carbohydrates, vitamins C and B complex and minerals like potassium, copper and manganese. Yam has more fibre than standard potatoes and hence are lower in glycemic index and more slowly digested than potatoes or other refined flours and its products.

The recipe here, suranaache kaap are hand cut, griddle fried yam chips made crisp with a light semolina coating. These are low in fat and a great snacking option.

You will need:

250 g yam, peeled, sliced to about 2 cm thickness

1 piece of tamarind, dried

1.4 cup fine semolina

2 tbsp rice flour

a pinch of powdered sugar (optional)

1 tsp asafoetida (hing) powder

1/2 tsp turmeric powder

1 tsp chilli powder

salt to taste

3-4 tablespoons of oil for griddle frying


  • In a bowl take the tamarind and pour about 1/4 cup boiling water over it. Keep it aside for 5 mins. Then mash the tamarind with your hand to make it pulpy and remove the string, seeds etc. Add about 1/2 tsp salt to this pulp.
  • Add this tamarind pulp water to the bowl of yam slices and steam them in a pressure cooker for 5-7 mins. Be careful not to completely cook the yam as it will them become very fragile and difficult to handle.
  • Once the yam has been steamed, remove the bowl from the pressure cooker, drain out any excess liquid. Now sprinkle the turmeric powder and red chilli powder on to the yam slices and spread it on all slices, making sure that all slices are coated with the masala.
  • Preheat the griddle/tawa on the gas.
  • In a shallow dish take the semolina, rice flour, a pinch of salt, asafoetida and pinch of sugar and mix it well. Now coat eat slice of yam with this semolina mix and fry it on the tawa adding a little bit of oil.
  • Fry on a low flame till it is golden brown and crisp.
  • Serve hot!



About Amita

Nutritionist, Foodie, Mum.
This entry was posted in Healthy Recipes, Uncategorized and tagged , , , , , , . Bookmark the permalink.

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