Air fryer recipe · Snacks · Madhya Pradesh
Indori Garadu with Jeeravan
Crisp yam cubes dusted with Indore's tangy jeeravan masala and lemon, a winter street favourite in Malwa that suits Diwali-season evenings. Air-fried instead of deep-fried, with crisp edges and a soft centre.
- 40 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
- Madhya PradeshState
Part of the Diwali across India collection
Nutrition per serving
- 265kcal
- 2.8 gprotein
- 47.4 gcarbs
- 7.4 gfat
- 7.4 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Yam (garadu), peeled and cubed500 g
- Jeeravan masala1.5 tsp
- Black salt1/2 tsp
- Lemon juice1 tbsp
- Oil1.5 tbsp
- Coriander leaves, chopped2 tbsp
- Saltto taste
Method
Peel safely
Oil your hands or wear gloves before peeling garadu, as the raw skin and flesh can make your hands itch. Peel thickly and cut into 2 cm cubes.
Par-boil the cubes
Boil the cubes in salted water for 8 to 10 minutes, until a knife goes in with a little resistance. Raw yam must be cooked through, so do not skip this step. Drain well.
Dry the surface
Spread the cubes on a towel and let them steam dry for 10 minutes. A dry surface is what gives crisp edges in the air fryer.
Oil the cubes
Toss the dry cubes with the oil and a pinch of salt so each piece is lightly coated. Spread them in one layer in the basket.
Air-fry and season
Air-fry at 200°C for 15 min, shaking the basket twice, until the edges are golden and crisp. Tip into a bowl, sprinkle jeeravan, black salt and lemon juice, and toss well. Top with coriander and serve hot.
