Madhya Pradesh Garadu Fried Yam Snack Indore

Method

1. 1

   Prepare the yam: Wash the purple yam thoroughly. Peel with a sharp knife or peeler — the skin is thick. Cut into rectangular pieces about 5 cm long, 3 cm wide and 1.5 cm thick. Do not cut too thin or they will become crispy throughout; too thick and the inside will remain raw.

2. 2

   Rinse and dry: Rinse the cut yam pieces in water. Spread on a cloth and pat completely dry with a paper towel. Dry pieces fry better and absorb less oil.

3. 3

   Heat oil for frying: Pour oil to 6 cm depth in a heavy kadai. Heat on medium. Test with a piece of yam — it should sizzle actively and rise within 3 seconds.

4. 4

   Fry in batches: Add 8 to 10 yam pieces at a time. Do not crowd the oil. Fry on medium heat for 6 to 8 minutes turning twice, until the outside is golden-brown and slightly crispy.

5. 5

   Test doneness: After 6 minutes, pierce the thickest piece with a skewer or knife — it should slide through easily. If still firm inside, fry 2 more minutes.

6. 6

   Drain: Remove with a slotted spoon. Drain on paper towels. Fry all the pieces in batches.

7. 7

   Mix the seasoning: In a small bowl combine roasted cumin powder, black salt, red chilli powder, regular salt and chaat masala. Stir to combine.

8. 8

   Season while hot: Place all the hot fried yam pieces in a wide bowl. Squeeze lemon juice over everything. Add the seasoning mix. Toss firmly so every piece is well-coated with the spice mixture.

9. 9

   Taste and adjust: Taste one piece. It should be salty (black salt adds complexity), sour (from lemon), spiced (from chilli) and have the distinctive earthy flavour of the purple yam. Add more seasoning if needed.

10. 10

    Serve immediately: Garadu must be served immediately while hot — it loses its crispiness within 10 minutes.

11. 11

    Note: Garadu is the most distinctive winter street snack of Indore and has become a symbol of the city's street food culture. Purple yam (garadu) is available only from November to February when it is dug from the earth after the monsoon season. The pushcart vendors of Indore's Rajwada area and Sadar Bazaar have been selling garadu for generations. Eating garadu on a cold Indore winter evening is considered a must-do by visitors to the city.