These flavorful and perfectly seasoned suran chips are a delightful treat that’s not only easy to prepare but also turn out irresistibly delicious every single time. Made with simple ingredients and minimal effort, they are ideal for enjoying as a light snack, especially during Hindu fasting periods like Navratri vrat or upvas.
Each chip develops a beautifully golden and crisp exterior while maintaining a soft, melt-in-the-mouth texture inside — a contrast that makes every bite incredibly satisfying. The subtle seasoning enhances the natural, earthy flavor of suran (elephant foot yam), making them both comforting and full of flavor.
Whether you’re observing a fast or just craving a wholesome snack, these suran chips are a nourishing, tasty alternative to store-bought munchies. Pair them with a cup of chai or enjoy them on their own — either way, they’re sure to become a favorite in your vrat-friendly recipe collection.
❤️ About This Suran Chips Recipe
Suran, also known as Elephant Foot Yam in English, is a unique root vegetable that holds a special place in traditional Indian kitchens, especially in Gujarati households like mine. Though it can be quite tricky to find fresh suran in the United States, you may occasionally come across it in well-stocked Indian grocery stores. And whenever I do spot it, I never miss the chance to bring some home. This humble tuber instantly transports me back to my childhood, evoking memories of comforting home-cooked meals and festive family gatherings.
In Gujarati cuisine, suran is frequently used in a variety of savory dishes. It’s not just its earthy taste but also its versatile texture that makes it a beloved ingredient. While it can be enjoyed throughout the year, suran is especially popular during Hindu fasting periods (vrat or upvas). Along with other root vegetables like taro (arbi), sweet potatoes, and regular potatoes, suran is considered permissible during these fasting rituals.
What’s remarkable is that despite its ancient roots, suran remains relevant in modern kitchens thanks to its nutritional value and adaptability. Some cherished recipes that feature this tuber include suran sabji—a mildly spiced curry often enriched with a hint of yogurt for tanginess—and suran khichdi, a comforting one-pot meal perfect for both fasting days and regular meals.
Whether you’re observing a religious fast or simply craving a hearty vegetarian dish, suran is a fantastic and wholesome ingredient to explore in your cooking repertoire.
🧾Ingredients
Here’s a photo showing all the ingredients you’ll need to make these delicious suran chips. This simple recipe requires just four basic ingredients, plus oil for deep frying. I’ve used sendha namak (rock salt) in this version since I prepared it during a Hindu fasting day (vrat). However, if you’re making it on a regular day, feel free to use regular iodized table salt instead — both work equally well for seasoning.
One absolutely essential ingredient in this recipe is fresh lemon or lime juice. Suran, also known as elephant foot yam, is a root vegetable that has a natural tendency to cause an itchy, tingling sensation in the throat for some people after eating. This is due to the presence of calcium oxalate crystals. But the good news is that this can be completely avoided. Using a souring agent like lemon juice not only enhances the flavor of the chips but also helps to neutralize the compounds responsible for the irritation.
If you don’t have lemon or lime on hand, don’t worry — other tangy alternatives such as tamarind pulp or plain yogurt can also be used for the same purpose. But whatever you do, do not skip the sour element, especially if you’re sensitive to sour. It makes a noticeable difference both in taste and comfort. So for the best results and a flavorful, itch-free experience, make sure to include lemon juice or another souring agent in your suran chips recipe.
👩🍳 How To Make Suran Chips? (Stepwise)
1)Preparation & Peeling Tips
Handling suran can be a bit tricky due to its tough texture and the possibility of skin irritation. Begin by placing the suran on a sturdy cutting board. Use a sharp, heavy-duty knife to slice off the thick outer skin. Sometimes, the sap released from the yam can cause itching or a tingling sensation on your skin. To prevent this, it’s a good idea to lightly grease your palms and fingers with oil before you start handling it, or simply wear food-safe gloves for complete protection and ease.
2) Slicing for Chips
Once peeled, cut the yam into thin, even slices. Aim for a thickness of about ⅛ inch (roughly the same as a quarter coin). Uniform thickness ensures that all the chips cook evenly and get crispy at the same time. Immediately place the cut slices in a bowl of water to prevent discoloration and to remove excess starch. Keep them soaked until you’re ready to boil.
3) Parboiling the Slices
Warm about 3 to 4 cups of water in a saucepan set over medium flame, allowing it to gently come to a simmer. Once the water comes to a rolling boil, add a small pinch of rock salt. This enhances the flavor and helps preserve the color of the yam slices. Carefully slide the soaked suran slices into the simmering water, ensuring they don’t stick together.. Allow them to parboil for about 5 minutes—just enough to soften them slightly without making them mushy. They should be partially cooked yet firm.
4) Drying the Slices
Strain the parboiled suran slices using a colander, then quickly arrange them in a single layer over a clean kitchen towel or a few layers of paper towels to absorb excess moisture. Gently pat each slice dry to remove as much moisture as possible. This step is crucial—if the slices are wet when they go into the hot oil, they won’t crisp up properly and could cause splattering.
5) Deep Frying to Perfection
In the meantime, pour oil into a deep pan or kadhai and place it over medium heat, allowing it to heat up for deep frying.. Once the oil is sufficiently hot (you can test this by dropping in a tiny piece—it should sizzle and rise quickly), gently slide in a handful of the yam slices. Don’t overcrowd the pan. Keep stirring occasionally and flipping the slices so they cook evenly on both sides. Fry until they turn crisp and golden brown.
6) Seasoning & Serving
Use a slotted spoon or spatula to lift out the fried chips and transfer them to a plate lined with paper towels to absorb the excess oil. While the chips are still hot, immediately sprinkle a little salt and black pepper over them for seasoning. Finally, drizzle freshly squeezed lemon or lime juice over the hot chips—this step is essential as the tang not only balances the flavor but also helps neutralize any residual itchiness that the yam may cause.
💭 Expert Tips For Crispy Suran Chips
- Ensure Proper Drying: After parboiling the suran (elephant foot yam) slices, it is crucial to pat them dry thoroughly using a clean kitchen towel or multiple layers of paper towels. Any residual moisture will cause the oil to splatter during frying and may prevent the chips from crisping up perfectly. Moisture is the biggest enemy of crunch, so be sure they’re as dry as possible before dropping them into hot oil.
- Use the Right Salt: During Hindu fasting (vrat), regular iodized or sea salt is generally not permitted. Instead, always use sendha namak (rock salt), which is naturally sourced and considered pure according to fasting guidelines. However, if you’re preparing these chips on a regular non-fasting day, feel free to use any kind of edible salt to taste.
- Choose Fasting-Friendly Oil: If you’re preparing these chips for Navratri or any other fasting day, make sure to use oils that are allowed during vrat. Peanut oil and pure ghee are excellent options that are permitted and enhance the flavor beautifully. Avoid using corn oil, sunflower oil, or any refined vegetable oils, as these are typically not considered suitable for religious fasts.
- Season Immediately for Maximum Flavor: As soon as you lift the chips out of the hot oil, quickly transfer them to a paper towel-lined plate and immediately sprinkle rock salt and freshly ground black pepper. Seasoning at this stage ensures the spices cling to the hot oil on the chips, allowing the flavor to lock in perfectly.
- Serve While Crisp and Fresh: Suran chips are best enjoyed fresh and hot, right after frying. The crisp texture that makes them irresistible tends to diminish as they cool down and absorb ambient moisture. For the best snacking experience, serve them immediately while they’re still warm and crackling.
Notes
- Prevent Throat Irritation: Always use freshly squeezed lemon or lime juice just before serving, as it helps neutralize the natural compounds in suran that may cause an itchy sensation in the throat.
- Ensure Crispiness: After parboiling, make sure to thoroughly pat dry the yam slices using paper towels or a clean kitchen cloth. Excess moisture can lead to soggy chips.
- Salt Choice for Fasting: During Hindu fasts (vrat), use rock salt (sendha namak) as a substitute for regular salt. On non-fasting days, standard table salt works fine.
- Oil Selection Based on Fasting Rules: For religious fasting, opt for peanut oil or ghee, which are traditionally permitted. On regular days, any neutral frying oil like vegetable, corn, or canola is suitable.
- Seasoning Timing: Sprinkle salt and crushed black pepper immediately after frying while the chips are still hot. This ensures the flavors adhere well to the surface.
- Serve Immediately: Suran chips are best enjoyed fresh and hot. If left out too long, they tend to lose their crunch and become chewy.