Suranache Kaap (Elephant Foot Yam - Maharashtrian style)

 

          Suranache Kaap is a traditional and a very popular Maharashtrian snack recipe. So transform this humble versatile veggie into an amazing appetizer to be relished with green chutney. They turn out very crisp with a coating of semolina and rice flour. 

          Elephant Foot Yam is not too popular with the masses. However, it is power house of nutrients, dietary fibre, healthy carbs, zinc, calcium and protein to name a few. Fish Fry can be substituted with this Suran Kaap for the vegetarians. So get ahead and prepare this yummy Suranache Kaap by checking out the step by step pictorial recipe. 

Ingredients - 

• 1 medium size Elephant Foot Yam (Suran)
• 3-4 green chilies
• 5-6 garlic cloves
• 1" ginger
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. tamarind paste
• 2-3 tbsp. coriander leaves. chopped
• oil to shallow fry

Coating - 

• 1/2 cup semolina
• 2-3 tbsp. rice flour
• pinch of salt
• 1/2 tsp. Kashmiri red chili powder or to taste

          Wash the yam nicely to remove all the mud. Then apply some oil to your palm and peel the yam. This helps to keep away the itchiness. 

          Cut into thick slices and immediately immerse in water. 

          Steam till it is tender and then keep aside. 

          Blend the green chilies, garlic and ginger with some water into a smooth paste. 

          Transfer to a wide bowl. To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, coriander powder, cumin powder and coriander leaves. Mix well.

          Add the steamed yam and coat them well with this paste. Keep aside for 5-10 minutes.

          In a plate, mix together semolina, rice flour, salt and red chili powder. Coat all the marinated suran with it.

          Heat some oil in a pan / tawa and shallow fry the marinated yam till crisp and golden on both sides. 

          Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal. 

                Cut into thick slices & immediately immerse in water. 

                  Steam till it is tender & keep aside. 

  Blend green chilies, garlic & ginger with some water into a smooth paste. 

To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, coriander powder, cumin powder & coriander leaves. 

                       Mix well.

In a plate, take semolina, rice flour, salt, red chili powder & red chili flakes. 

                    Mix well & keep aside. 

Add the steamed yam to the paste & coat them well. Keep aside for 5-10 minutes.

                 Coat all the marinated suran with the semolina-rice flour.

              Heat some oil & shallow fry the marinated yam till crisp...

                      ..... and golden on both sides. 

Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal.