• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fasting Recipes
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Yam Fry

    Published: Oct 19, 2020 | Last Updated On: Oct 20, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Yam Fry

    551 shares
    Jump to Recipe

    Yam Fry or Suran Fry is an easy recipe where Yam is cleaned and pan-fried along with everyday spices till it turns crispy and brown in color. Perfect for weekday meals, serve it as a side dish, or along with Tawa Parathas. Here is how to make it.

    If you want more easy peasy recipes just like this Yam Fry, then here are some more just for you – Tindora Fry, Gajar Methi, Lauki Tamatar Sabzi, Chaulai Ka Saag, and Aloo Methi.

    Yam Fry served on a plate.
    Jump to:
    • What is Yam Fry?
    • Ingredients
    • How to make Yam Fry?
    • Health Benefits of Yam
    • Frequently Asked Questions
    • Serving Suggestions
    • Storing Suggestions
    • Recipe Card

    What is Yam Fry?

    Yam or Suran is a starchy vegetable just like potatoes which is mostly found in temperate and tropical regions, especially in Latin America, Africa, and Asia. Spicy and Crispy, Suran Fry, or Yam Fry is a delicious side dish that you need to make today for your everyday meals.

    In my home, I always prepare a side dish to go with my Dals, and what can be better than a simple stir fry. While there are so many vegetables that can be used, this Yam Fry is one of my absolute favorites.

    Also, Yam is packed with Vitamin C, and therefore being a health freak myself, I make sure that Yam is made in my kitchen at least twice or thrice a month.

    I prefer stir-fries for most of my weekday meals, where the only process includes Chopping and Stir-Frying and this Yam Fry is perfect for this kind of recipe.

    Well, cleaning and preparing yam can be a little effort some, but I don’t mind it when the result is so healthy and delicious.

    I have noticed that each and every household has their own way of preparing this Yam Fry, but I like mine in this way, super crispy and spicy.

    You just have to marinate the Yam pieces with spicy masala, and then pan-fry until they become nice and crispy. It’s ready!

    So, without wasting any time, just get the ingredients ready and make this sooran fry as a side dish for your meals.

    This Yam Fry is,

    • Super Crispy
    • Spicy & Tangy
    • Easy + Quick
    • A delicious side dish
    • Apt to pack in Lunch Box

    Ingredients

    Yam fry ingredients.

    Yam or Sooran – High In Vitamin C, this is my go-to vegetable for everyday meals. The process of cleaning and cutting it is a bit lengthy, but then the results are even better than that.

    Spices – Yam is marinated with a spicy paste, that includes everyday spices such as coriander powder, turmeric powder, red chili powder, black pepper powder, and salt.

    These spices combined to add a nice color to the Yam pieces, and also adds a super spicy taste to it.

    Rice Flour – Rice Flour is added to the paste too, which helps to get a crispy layer on the top of Yam.

    Vinegar – Vinegar in this marination paste adds a subtle tanginess to compensate for the spicy taste from the spice powders.

    Tamarind – Yam is cooked in tamarind, to remove the neutral chemicals in the same.

    Others – Apart from these ingredients, you will need hing and ginger garlic paste.

    How to make Yam Fry?

    Bring some water in a pan to a boil. Add a lemon sized piece of tamarind in the water and 2 teaspoon salt and the yam slices. 

    Yam, water and tamarind added in a pan.

    Cook until yam is tender. Drain the water and run the yam under running water.

    Cooked yam.

    Mix all the other ingredients in a bowl. Add little water and make a thick paste.

    Remaining ingredients mixed in a bowl with water to make a paste.
    Ready paste.

    Apply the paste over the yam pieces.

    Paste applied over yam.

    Heat oil for frying in a pan. Arrange the yam slices on the pan and fry until browned from both the sides.

    Yam slices frying in a pan.

    Garnish with fresh coriander and serve hot.

    Ready Yam Fry or Sooran Fry.

    Health Benefits of Yam

    Yam is one such vegetable, which is filled with the goodness of Vitamin C, minerals, and fiber.

    They provide us with a lot of health benefits such as fighting infections and quick wound helping.

    It also helps in anti-ageing and promotes healthy immune function.

    Yellow and Purple, both the yams are extremely good for diabetic people too, as it improves blood sugar controls and helps fight the effects of diabetes.

    It is also said that eating Yams can ease the symptoms of Menopause.

    Frequently Asked Questions

    How to clean and prepare Yam for cooking?

    Cleaning and preparing Yam for your recipes can be an elaborate process. So let me tell you how you can clean it.

    Yam peel and flesh have fine calcium oxalate crystals (raphides) and saponins and we need to neutralize these before cooking otherwise you will have itching in your throat after eating yam. 

    When these crystals come in contact with skin, they cause an allergic reaction and you may have itching and redness of the skin. So make sure to take good care while cleaning and cooking yam.

    Firstly, apply oil nicely on your palms and the knife. Now wash the yam well to get rid of the mud sticking to it. Run it under cold water and scrub using a brush.

    Now remove the thick skin of yam using a sharp knife. After removing the skin, wash the peeled yam very well once again. Apply oil again on your palms and cut the yam into thin slices. Your Yam is ready to use.

    Why should we soak yam in tamarind or buttermilk?

    As I said earlier, yam has saponins and raphides which may cause an allergic reaction. So before cooking it, we must neutralize these chemicals. The best way is to soak sliced yam in tamarind water or buttermilk.

    I like to boil yam in water along with some tamarind and that way it is perfectly ready to use.

    How to make Kerala Style Yam Fry?

    To make Kerala Style Yam Fry, prepare Yam just like mentioned in this recipe. Once the Yam is half cooked in tamarind water, keep it aside.

    Now heat oil in a pan. Once the oil is hot, add in the half cooked yam and cook till they are golden brown in colour. Next, add in roughly torn dry red chillies and curry leaves.

    Add salt, cook for a minute and it is ready to be served.

    Serving Suggestions

    Serve this Suran Fry as a side dish with your everyday meals. I like to serve it with some hot and flaky Tawa Paratha and delicious raita on the side.

    You can also serve it with your Dal Rice, Sambar Rice or even Rasam Rice combinations.

    I sometimes even like to enjoy these crispy and spicy Suran Fry as snacks with my evening tea too.

    Storing Suggestions

    This Suran Fry will last in the fridge for about 3 to 4 days in an air tight container. To reheat, add a little oil on a flat pan and heat the Suran Fry until nice and warm.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Yam Fry or Suran Fry is an easy recipe where Yam is cleaned and pan-fried along with everyday spices till it turns crispy and brown in color. Perfect for weekday meals, serve it as a side dish, or along with Tawa Parathas. Here is how to make it.

    Yam Fry Recipe

    Yam Fry or Sooran fry is an easy recipe where Yam is cleaned and pan fried along with everyday spices till it turns crispy and brown in colour. Perfect for weekday meals, serve it as a side dish or along with Tawa Parathas.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 89kcal
    Author: Neha Mathur

    Ingredients 

    Ingredients

    • 250 g Yam
    • ½ teaspoon Turmeric powder
    • Tamarind (lemon size ball)

    For the marinade

    • 1 teaspoon Ginger Garlic Paste
    • 2 teaspoon Coriander powder
    • ½ teaspoon Turmeric powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • ½ teaspoon Black Pepper Powder
    • Salt (to taste)
    • ¼ teaspoon Hing
    • 1 tablespoon Rice Flour
    • 1 tablespoon Vinegar
    • Oil (for frying)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Apply oil on your palms and the knife. Remove the skin of the yam using a sharp knife.
    • Wash the peeled yam very well. Apply oil again on your palms and cut the yam into thin slices.
    • Bring some water in a pan to a boil. Add a lemon sized piece of tamarind in the water and 2 teaspoon salt and the yam slices.
    • Cook until yam are tender. Drain the water and run the yam under running water.
    • Mix all the other ingredients given under "for the marinade" in a bowl. Add little water and make a thick paste.
    • Apply the paste over the yam pieces and make sure that the yam pieces gets coated with the marinade properly.
    • Heat oil for frying in a pan. Arrange the yam slices on the pan and fry until browned from both the sides.
    • Garnish with fresh coriander and serve hot.

    Notes

    Once the yam is ready to cook, you can cook it anyway like potatoes.
    Cleaning and preparing Yam for your recipes can be an elaborate process. So let me tell you how you can clean it.

    Yam peel and flesh have fine calcium oxalate crystals (raphides) and saponins and we need to neutralize these before cooking otherwise you will have itching in your throat after eating yam. 

    When these crystals come in contact with skin, they cause an allergic reaction and you may have itching and redness of the skin. So make sure to take good care while cleaning and cooking yam.

    Firstly, apply oil nicely on your palms and the knife. Now wash the yam well to get rid of the mud sticking to it. Run it under cold water and scrub using a brush.

    Now remove the thick skin of yam using a sharp knife. After removing the skin, wash the peeled yam very well once again. Apply oil again on your palms and cut the yam into thin slices. Your Yam is ready to use.

    Nutrition

    Calories: 89kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 530mg | Fiber: 3g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Veg Curry Recipes

    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma
    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
      Easy Bombay Potatoes (Indian Style Spicy Potatoes)
    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
      UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
      Traditional Kashmiri Dum Aloo

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Best Fasting Recipes

    • Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
      Badam Panjiri
    • Roasted Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
      Roasted Phool Makhana (5+ Flavors)
    • Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
      Badam Sharbat (Almond Sharbat)
    • Dates Milkshake (Khajoor Milkshake) is a delicious and nutritious drink that can be enjoyed by people of all ages. It is made with milk, seedless dates, and a few other healthy ingredients, and is a great way to get your daily dose of calcium and other essential nutrients.
      Dates Milkshake (Khajoor Milkshake)
    • Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
      Mango Basundi
    • Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.
      Pineapple Basundi

    Eid Specials

    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda
    • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
      Keema Kaleji (Mutton Mince And Liver Curry)
    • Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
      Motichoor Rolls

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP