Crispy hot deep-fried yam chips – A traditional Konkani treat.
elephant foot yam
(peeled and washed)
Kashmiri chili powder
short grained, scented fine raw rice
to deep fry
Cut the elephant foot yam pieces to little slices of uniform thickness of around 3 mm (1/8 inch).
Transfer to a mixing bowl. Tip in the powdered salt, the chili powder and the asafoetida powder. Mix thoroughly with your fingers so that the pieces get fully smeared with the powders.
Now tip in the rice powder and mix thoroughly once more. The rice powder makes the kachri extra crispy. Set aside.
Set a wok or deep frying pan on high heat. Pour in the cooking oil.
As soon as the oil is hot (it should not smoke), quickly and gently slip in the chips one by one so that they don’t stick to one another. Take care not to overcrowd the wok.
Stir frequently so that they get fried uniformly. Soon, you can feel the chips getting crisp. They’ll feel like little wooden chips as you turn them with the perforated ladle.
Lift out and drain off the excess oil. Continue with the next batch till all the chips are done. Keep covered after they cool down in order to retain their crispiness. Enjoy!