Simple, practical, and full of everyday flavour, Yam Chips (Jimikand Recipe) is a gluten-free, vegan South Indian snacks made with simple everyday ingredients in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Snacks
- Cuisine: South Indian
Ingredients
- 250 grams elephant foot yam ((suran or jimikand) peeled, rinsed and sliced)
- 1 teaspoon red chilli powder (or cayenne pepper)
- ½ teaspoon turmeric powder
- 1 to 2 tablespoons lemon juice (or add according to taste)
- salt (as required)
- oil (for frying, as needed)
- 1 to 2 tablespoons chopped coriander leaves
- 1 to 2 lemon wedges
Method
- Peel, rinse thoroughly and slice the elephant foot yam in 0.3 to 0.4 cm slices.
- In a bowl mix the yam/jimikand slices with the rest of the ground spices, lemon juice and salt uniformly.
- Marinate the yam slices for 10 to 15 minutes.
- Shallow fry the yam slices in oil on a skillet, flat pan or tawa adding oil as needed.
- For the first batch, you can add about 3 to 4 tablespoons of oil and later add as required. Use any neutral tasting oil to fry.
- Fry until golden. Turn over the yam slices as needed, when they are being fried.
- Place the shallow fried yam chips on kitchen paper towels to remove any extra oil.
- Serve Yam Chips hot garnished with coriander leaves and lemon wedges.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
