Yam (jimikand) cut into strips and deep-fried until crispy, tossed with chaat masala and lemon — the beloved winter street snack of Indore.
Ingredients
500g garadu (jimikand / purple yam / elephant yam — the starchy tuber sold at winter markets; not to be confused with regular yam; boiled until just tender before frying)
1/4 tsp turmeric
1/4 tsp red chilli powder
Oil for deep frying
For tossing: 1 tsp chaat masala, 1/2 tsp amchur, 1/4 tsp red chilli powder, pinch of black salt, squeeze of lemon, fresh coriander
Method
Peel garadu. Cut into 1 cm thick finger-sized strips or wedges. Toss with a pinch of turmeric.
Boil garadu strips in salted water for 6 to 8 minutes until just beginning to soften — not fully cooked.
They should hold their shape completely. Drain and dry completely on a tray — moisture causes oil to splatter.
Heat oil for deep frying on medium-high. Fry garadu strips in batches on medium-high for 4 to 5 minutes until deep golden and crispy on the outside.
The exterior should be crunchy and the interior soft.
Drain on paper towels.
While still hot toss with chaat masala, amchur, red chilli powder, black salt and a squeeze of lemon.