Roasted Yam (Suran) with Chaat Masala Bites & Mint Yogurt Dip

Name: Roasted Yam (Suran) with Chaat Masala Bites & Mint Yogurt Dip
Cook time: 50 min
Yield: 2 servings
Ingredients: For the Suran Bites; 300g Suran (Elephant Foot Yam); Peel and cut into 1 inch cubes; 1/4 tsp Turmeric; 1 tbsp Lemon Juice; 2 tbsp Hung Curd; 1 tbsp Rice Flour; 1 1/2 tsp Chaat Masala; 1/2 tsp Kashmiri Red Chilli Powder; 1/2 tsp Ajwain (lightly crushed); 1/2 tsp Roasted Cumin Powder; Salt; 1 tsp Lemon Juice; For the Mint Yogurt Dip; 1/3 cup Hung Curd; 1/4 cup Mint Leaves; 2 tbsp Coriander Leaves; 1 Green Chilli; 1/4 tsp Roasted Cumin Powder; Pinch Black Salt; 1 tsp Lemon Juice

Introduction Suran or Elephant Foot Yam/Jimikand is a very popular tuber in Indian cooking. It has a very earthy and starchy taste and is normally deep fried or cooked in greasy gravies. However in this recipe I have cut them into bite sized cubes, then parboiled, marinated in a spiced yogurt mixture and roasted without any oil. They are seasoned with lots of chaat masala to give them that tangy, street food taste. They are paired with a refreshing mint yogurt dip using hung curd. The recipe contains no sugar. They are a great finger food for tea time or to start off a party. They are naturally gluten free. Nutritional Benefits: Suran is a high fibre and complex carbohydrate. It also contains potassium. As it is a starchy vegetable it will take longer to digest than many refined snacks. The hung curd in the dip adds protein and calcium. Finally, the mint, coriander and spices provide lots of flavour without any oil or sugar.

50 min 2 servings 203 kcal

203 kcal

Calories

8 g

Protein

37 g

Carbs

3 g

Fat

Ingredients

•For the Suran Bites
•300g Suran (Elephant Foot Yam)
•Peel and cut into 1 inch cubes
•1/4 tsp Turmeric
•1 tbsp Lemon Juice
•2 tbsp Hung Curd
•1 tbsp Rice Flour
•1 1/2 tsp Chaat Masala
•1/2 tsp Kashmiri Red Chilli Powder
•1/2 tsp Ajwain (lightly crushed)
•1/2 tsp Roasted Cumin Powder
•Salt
•1 tsp Lemon Juice
•For the Mint Yogurt Dip
•1/3 cup Hung Curd
•1/4 cup Mint Leaves
•2 tbsp Coriander Leaves
•1 Green Chilli
•1/4 tsp Roasted Cumin Powder
•Pinch Black Salt
•1 tsp Lemon Juice

Method

1
Wear gloves to peel the Suran. Raw Suran can cause irritation to skin and throat. Wash and cut into 1 inch cubes.
2
Bring a pan of water to the boil. Add turmeric, 1 tbsp lemon juice and a pinch of salt. Cook the Suran for 8-10 mins until just tender. This will remove any itchiness. Drain and pat dry on a towel for 5 mins.
3
In a bowl mix together 2 tbsp hung curd, rice flour, 1 tsp chaat masala, chilli, ajwain, cumin and salt. Add the Suran and mix well.
4
Preheat oven to 220C/430F. Line a tray with baking paper and place the Suran onto the tray. Bake for 20-25 mins, turning once halfway through. They should be nice and golden with crispy edges. Alternatively you can cook in an air fryer at 200C.
5
In a blender mix together 1/3 cup hung curd, mint, coriander, green chilli, cumin, black salt, lemon juice and 1-2 tsp water to make a smooth green dip.
6
Toss the hot Suran bites with the remaining 1/2 tsp chaat masala and 1 tsp lemon juice. Serve with the mint yogurt dip.