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| Main ingredients | Purple yam (kand), Ginger-garlic-green chilli paste, Red chilli powder, Turmeric powder, Fresh coriander leaves, Tamarind paste, Oil, Semolina, Rice flour |
| Cuisine | Indian |
| Course | Starter |
| Prep time | 15-20 minutes |
| Cookt ime | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams purple yam (kand), peeled, halved and sliced
- 1½ tablespoons ginger-garlic-green chilli paste
- 2 teaspoons red chilli powder
- ½ teaspoon turmeric powder
- 2 tablespoons chopped fresh coriander leaves
- Salt to taste
- 1 tablespoon tamarind paste
- Oil for shallow frying
- Green chutney to serve
- Coating
- ½ cup semolina
- ½ cup rice flour
- ¼ teaspoon red chilli powder
Method
- Mix together ginger-garlic-green chilli paste, red chilli powder, turmeric powder, coriander leaves, salt, and tamarind paste in a shallow wide bowl.
- Add purple yam slices and rub the mixture well on each slice.
- Mix semolina, rice flour and red chilli powder on a large plate.
- Coat each slice of purple yam with the semolina mixture.
- Heat sufficient oil in a non-stick tawa. Place the purple yam slices on it and shallow-fry on both sides till golden brown and crisp. Drain on absorbent paper.
- Arrange on a serving platter and serve hot with green chutney.
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