How to make Fried Garadu Indori Style - A street speciality of Indore in winter season.

This recipe is from the book Chaat.

Main Ingredients : Garadu (गाराडु), Jiralu Masala (जीरालू मसाला)

Cuisine : Madhya Pradesh

Course : Snacks and Starters

Fried Garadu Indori Style Recipe Card

Fried Garadu Indori Style
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Madhya Pradesh is a foodie’s paradise when it comes to traditional cuisine which is rich.  All the delicacies are sure to suit your palette. Madhya Pradesh cuisine comprises of both vegetarian and non-vegetarian dishes which are eaten and savoured by all. The cuisine of Madhya Pradesh is as varied as its people, its history and its culture.
The traditional food in Madhya Pradesh differs from region to region. In Bhopal, which has a strong Muslim influence, one can eat food that is rich in spices and is famous for its kebabs, Biryani, korma, keema, etc. It is famous for its fish and meat delicacies too. While in Indore and Gwalior you will find many milk based food products.

You can also find more Snacks and Starters recipes like Chilli Paneer, Moth Ka Chiwda, Methi ke Kabab, Makai Sarson Samosa.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Fried Garadu Indori Style Recipe

  • Garadu 700-800 grams

  • Jiralu Masala

  • Oil for deep-frying

  • Jiralu masala 2 tablespoons

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Trim off the ends of garadu taking off the narrow tapering ends and use only the middle section. Grease a knife and remove peel.

Step 2

Cut garadu into large chunks. Boil seven to eight cups of water in a deep pan. Add garadu chunks and boil till just done.

Step 3

To check, insert a knife into the thickest part of the garadu after six to seven minutes. If it goes in easily the garadu is cooked. Remove from heat and drain into a colander.

Step 4

Allow to cool completely. Chop into small bite sized squares.

Step 5

Heat sufficient oil in a kadai on high heat. Deep fry the garadu pieces till they are lightly coloured. Drain and place on an absorbent paper. Just before serving, refry the garadu pieces in medium hot oil till crisp.

Step 6

Drain and place on an absorbent paper. Divide them equally on serving plates, sprinkle jiralu masala powder, salt, lemon juice and coriander leaves. Serve immediately.