Peel and cut yam into fingers of approximately three inches x half inch x half inch. Wash well.
Boil yam fingers in four cups of water with turmeric powder and little salt till half-done. Drain. Cool and pat dry yam on an absorbent towel.
To prepare masala, break off stems of red chillies. Wash and pat dry curry leaves. Dry roast all the masala ingredients on a tawa. Cool and grind to a smooth and thick paste.
Smear masala on the yam and refrigerate for about thirty minutes.
Roll yam in semolina and shake off the excess. Keep aside.
Heat oil in a shallow frying pan, and fry yam fingers in small batches. Roast on low heat till crisp and golden brown. Roll it continuously for even cooking.
Drain onto an absorbent kitchen paper and serve hot with your favorite dip.
Chef\'s Tip
Try this with potatoes or even sweet potatoes. Breadfruit (Neer Fanas) prepared in this method also tastes delicious. |
