Potato chips, banana chips or Yam chips, we like to have it with rice and sambar, rasam or with curd rice. This can be served with coffee/tea or just have it as it is. I remember during feasts, kaippakka-kondattam-bitter-gourd-vathal and chena varuval are the important items in the banana leaf.
Chena means Yam, Suran. Like we make the banana chips, Yam also can be fried very crispy. If you do not want to deep fry, you can put them in the kadai and keep stirring occasionally for sometime, you will get crispy chips but it is bit time consuming. However, both ways, it is quite tasty.
Let us look at the recipe now:
Ingredients:
250 gms yam, suran, chena
oil for deep frying
1 tsp salt with little water
Method:
Remove the skin of the suran, cut into small cubes and wash well to remove the starch in it. drain the excess water and keep it in colander so that the water is drained out completely. Put them in a clean cloth to dry up.
Next day, heat oil in kadai. put the dried yam in it after 5 minutes add a tespoonful of salt water in the oil. fry the yam till it is crispy and the bubbling sound stops. remove it from oil.
How to serve:
either you can serve as it is or sprinkle little black pepper and chilli powder, toss and serve.
it can be served as it is or with rice, sambar, rasam, curd rice etc.
SECOND METHOD:
Heat around 3 tbsp oil in a kadai. put the yam in it and cook the same in low heat till it is crispy. add bit of turmeric powder, red chilli powder,salt, hing powder when it is almost done. you will get crispy yam chips.
Chena means Yam, Suran. Like we make the banana chips, Yam also can be fried very crispy. If you do not want to deep fry, you can put them in the kadai and keep stirring occasionally for sometime, you will get crispy chips but it is bit time consuming. However, both ways, it is quite tasty.
Let us look at the recipe now:
Ingredients:
250 gms yam, suran, chena
oil for deep frying
1 tsp salt with little water
Method:
Remove the skin of the suran, cut into small cubes and wash well to remove the starch in it. drain the excess water and keep it in colander so that the water is drained out completely. Put them in a clean cloth to dry up.
Next day, heat oil in kadai. put the dried yam in it after 5 minutes add a tespoonful of salt water in the oil. fry the yam till it is crispy and the bubbling sound stops. remove it from oil.
How to serve:
either you can serve as it is or sprinkle little black pepper and chilli powder, toss and serve.
it can be served as it is or with rice, sambar, rasam, curd rice etc.
SECOND METHOD:
Heat around 3 tbsp oil in a kadai. put the yam in it and cook the same in low heat till it is crispy. add bit of turmeric powder, red chilli powder,salt, hing powder when it is almost done. you will get crispy yam chips.
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