How to make Surnache Kaap - Marinated slices of yam cooked shallow fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yam (सूरन), Tamarind Pulp (इमली का पल्प )

Cuisine : Maharashtrian

Course : Snacks and Starters

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Surnache Kaap Recipe Card

Surnache Kaap

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Surnache Kaap checkout Chatpate Kand Fritters, Kand Ke Pakode, Farali Chaat. You can also find more Snacks and Starters recipes like Bhuna Masala Keema Kabab, Dry Manchurian, Sweet Potato and Crab Cakes, Oats Egg Uttappam.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Surnache Kaap Recipe

  • Yam peeled and cut into thin slices 200 grams

  • Tamarind Pulp 1 tablespoon

  • Salt to taste

  • Tamarind pulp 2 teaspoons

  • Red chilli pepper 1 teaspoon

  • Turmeric paste 1/2 teaspoon

  • Coriander powder 3 teaspoons

  • Cumin powder 2 teaspoons

  • Chaat masala 2 teaspoons

  • Oil for shallow frying

  • Semolina (rawa/suji) 1 cup


Step 1

Marinate the yam with ginger-garlic-green chilli paste, salt, tamarind pulp, chilli powder, turmeric powder, coriander powder, cumin powder and chaat masala. Set aside for ten to fifteen minutes.

Step 2

Heat the oil in a shallow non-stick pan. Spread the semolina on a plate. Roll the slices in it and shallow-fry on medium heat, turning sides, till golden brown and crisp. Drain on an absorbent paper. Serve hot.