METHOD
OF PREPARATION :-
1. Peel and cut yam into fingers of approximately
three inches x half inch x half inch. Wash well.
2. Boil yam fingers in four cups of water with
turmeric powder and little salt till half-done. Drain . Cool and
pat dry yam on an absorbent towel.
3. To prepare masala, break off stems of red chillies.
Wash and pat dry curry leaves. Dry roast all the masala ingredients
on a tawa. Cool and grind to a smooth and thick paste.
4. Smear masala on the yam and refrigerate for
about thirty minutes.
5. Roll yam in semolina and shake off the excess.
Keep aside.
6. Heat oil in a shallow frying pan, and fry yam
fingers in small batches. Roast on low heat ti;; crisp and golden
brown. Roll it continuously for even cooking.
7. Drain onto an absorbent kitchen paper and serve
hot with your favorite dip.
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