AI-generated image
Garadu chaat
Fried yam chaat
Indore's winter street snack (गराडू चाट): fried yam cubes tossed in a sharp cumin and black-salt masala
When the nights turn cold in Indore, the stalls of Sarafa Bazaar pile their woks with garadu, a starchy, slightly sticky yam that only appears from November to February. It is boiled, fried until the edges crunch, then shaken with a punchy masala of roasted cumin, black salt and chilli and finished with lime. People eat it standing up from a leaf bowl, often as the savoury stop between jalebi and rabri. Garadu can be hard to find outside Madhya Pradesh; purple yam or white yam from an Asian or African grocer is the closest match, and taro (arbi) works in a pinch. Chef's tip: boil the cubes only until a knife meets slight resistance, then let them steam dry completely, because wet yam spits in the oil and never crisps.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the yam
- 1 ⅓ lb garadu (purple or white yam)peeled and cut into 2.5 cm cubes; wear gloves, raw yam can itch
- 1 tsp salt
- 3 cups vegetable oilfor deep frying
For the garadu masala
- 1 ½ tsp roasted cumin powder
- 1 tsp black salt (kala namak)
- 1 ½ tsp chaat masala
- 1 tsp red chilli powder
- ½ tsp ground black pepper
- ¼ tsp saltto taste
To finish
- 1 ½ tbsp lime juice
- ⅓ oz fresh coriander (optional)chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Put 1 ⅓ lb garadu (purple or white yam) in a pan, cover with cold water by 3 cm and add 1 tsp salt. Bring to the boil on high, then simmer on medium for 8–10 minutes, just until a knife slides in with a little resistance at the centre.
12 minStep 2: Drain and spread the cubes on a tray in one layer. Leave for 15 minutes so the steam escapes and the surface turns dry and slightly chalky. The common mistake is boiling until soft: overcooked yam breaks up in the oil and turns greasy.
15 minStep 3: Mix 1 ½ tsp roasted cumin powder, 1 tsp black salt (kala namak), 1 ½ tsp chaat masala, 1 tsp red chilli powder, ½ tsp ground black pepper, ½ tsp dried mango powder (amchur) and ¼ tsp salt in a large bowl.
Step 4: Heat 3 cups vegetable oil in a wok on medium-high to 350°F, when a cube dropped in sizzles at once and rises within seconds. Fry the yam in two or three batches for 5–6 minutes, turning, until deep golden with crisp, ridged edges and the loud sizzle softens.
15 minStep 5: Lift out with a slotted spoon, drain for a few seconds and tip straight into the masala bowl while still hot. Toss well so the spice clings.
Step 6: Squeeze over 1 ½ tbsp lime juice, toss again, scatter with ⅓ oz fresh coriander and serve at once in small bowls with toothpicks. Garadu softens as it cools, so fry just before eating.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 3 g
- Carbs
- 38 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does garadu chaat take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black salt (kala namak)?
- Ordinary salt, same amount (loses the tangy, sulphurous note).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.