Sambar powder - 1 ¼ TbspRed chilli powder - ½ Tbsp + Coriander powder - ½ Tbsp
Jeera powder - ¼ tsp
Tamarind - 2 Large pinch
Oil - As needed
Instructions
First wash the yam and cut off the outer layer of the yam. Cut the yam into ¼ inch thick slices as shown in the pic. Cook covered in boiling water along with a pinch of salt and turmeric until it is 90% done. Drain the water and keep it aside.
Meanwhile soak the tamarind in ¼ Cup of warm water and prepare a thick extract.
Now add the sambar powder, turmeric, salt, jeera powder, tamarind extract to a mixing bowl or plate and mix to get a paste as shown in the pic. If the mixture is too thick sprinkle some water to achieve the right consistency.
Now add the cooked yam to the paste and marinate for 5 minutes.
Then heat a tawa, sprinkle sufficient oil and roast both sides of the yam in medium-low flame until you get a crispy golden brown color. Keep flipping at regular intervals.
Serve hot as a side or munch away as an appetizer.
Notes | FAQ
- After slicing the yam, start cooking it immediately or keep it immersed in water until you cook it. This will prevent decolorization. - Do not overcook the yam. It will get mashed out and you will not be able to fry. - Before marinating the yam, make sure to drain the water completely from the yam. Otherwise the marination will become watery and will not get coated properly over the yam.