Surnache Kaap

Ingredients list for Surnache Kaap

• 200 grams Yam peeled and cut into thin slices
• 1 tablespoon Tamarind Pulp
• to taste Salt
• 2 teaspoons Tamarind pulp
• 1 teaspoon Red chilli pepper
• 1/2 teaspoon Turmeric paste
• 3 teaspoons Coriander powder
• 2 teaspoons Cumin powder
• 2 teaspoons Chaat masala
• for shallow frying Oil
• 1 cup Semolina (rawa/suji)

Method

1. Marinate the yam with ginger-garlic-green chilli paste, salt, tamarind pulp, chilli powder, turmeric powder, coriander powder, cumin powder and chaat masala. Set aside for ten to fifteen minutes.
2. Heat the oil in a shallow non-stick pan. Spread the semolina on a plate. Roll the slices in it and shallow-fry on medium heat, turning sides, till golden brown and crisp. Drain on an absorbent paper. Serve hot.

Nutrition Info