Suran Chaat

Ingredients

• 200 grams elephant yam (suran), peeled, cut into thin 2 inch wide slices
• ¼ cup rice flour
• 2 tablespoons refined flour
• ¾ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¼ teaspoon black salt
• ½ teaspoon cumin powder
• ¾ teaspoon chaat masala
• Salt to taste
• 1 tablespoon ginger-garlic-green chilli paste
• 1 tablespoon lemon juice
• Oil for deep frying
• 1 small onion, thinly sliced
• 1 small tomato, finely chopped
• Green chutney as required
• Sweetened yogurt as required
• Date and tamarind chutney as required
• Roasted cumin powder for sprinkling
• Masala chana dal for sprinkling
• Sev for garnish
• Chopped fresh coriander leaves for garnish
• Fresh pomegranate pearls for garnish

Method

1. Take rice flour in a large bowl, add refined flour, ½ teaspoon red chilli powder, turmeric powder, coriander powder, black salt, cumin powder, ½ teaspoon chaat masala, salt, ginger-garlic-green chilli paste, lemon juice, and ⅓ cup water and whisk till smooth. 
2. Add yam slices and mix till each slice is well coated with the masala. 
3. Heat sufficient oil in a kadai, gently slide in the yam slices and deep-fry till golden brown and crisp. Drain on absorbent paper.
4. Transfer the fried yam slices into another bowl and add remaining red chilli powder and remaining chaat masala and toss gently. Transfer this on a serving plate.
5. Sprinkle onion, tomato and drizzle green chutney, sweetened yogurt and date and tamarind chutney over them. Sprinkle roasted cumin powder, masala chana dal and sev. Garnish with coriander leaves and pomegranate pearls.
6. Serve immediately.