Pan Roasted Crispy Yam
Super savory and crispy on the outside, soft and fluffy on the inside, this pan roasted crispy yam is one recipe you need to try.
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Servings: 3 servings
Calories: 789kcal
Ingredients
Ingredients For the boiled yams
- 4-5 small Yams (peeled and cleaned)
- 1 pinch Turmeric Powder
- 1 glass Water
Ingredients For the coating
- 4 tablespoon Corn Flour
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- ½ teaspoon Garam Masala
- 1 teaspoon Salt
- 1 bowl Prepared Boiled Yam Pieces
- 2 tablespoon Oil
- 1 teaspoon Chaat Masala
- 1 sprig Coriander Leaves (finely chopped)
Instructions
- In a pressure cooker, add the peeled and cleaned yams along with the pinch of turmeric powder and water and mix. Pressure cook for about 3-4 whistles. This might change depending on the type of pressure cooker you have.
- Once the yams are cooked, take them out of the water and let them cool down.
- Next, chop them into bite sized pieces.
- Next, in a mixing bowl, add the corn flour, turmeric powder, red chili powder, salt, and garam masala. Give it a good mix.
- Add in the chopped pieces of the boiled yam and coat them properly with the corn flour spice mix.
- Heat oil in a pan. Add the coated yam pieces and cook them for 4-5 minutes. Keep sauteing and flipping them so that all the sides are properly cooked. Cook until they turn golden brown in color.
- Transfer them to a plate. Garnish with chaat masala and chopped coriander leaves and serve hot as a tea-time snack or a side dish for a meal.
Nutrition
Serving: 3Servings | Calories: 789kcal | Carbohydrates: 164g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 182mg | Potassium: 4644mg | Fiber: 24g | Sugar: 3g | Vitamin A: 1018IU | Vitamin C: 96mg | Calcium: 116mg | Iron: 3mg