How to make Suran Tuk -
Boiled yam deep fried and sprinkled with spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yam (सूरन), Dry Mango Powder
Cuisine : Sindhi
Course : Snacks and Starters
For more recipes related to Suran Tuk checkout Chatpate Kand Fritters, Kand Ke Pakode, Farali Chaat, Kand Vada- Sk Khazana . You can also find more Snacks and Starters recipes like Quick Fried Chicken - All Green Spicy Green Olives Egg Dosa - SK Khazana Banarsi Tamatar Chaat
Suran Tuk Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Suran Tuk Recipe
Yam cut into cubes and boiled 300 grams
Dry Mango Powder for deep-frying
Red chilli powder 1 teaspoon
Dry mango powder (amchur) 1 teaspoon
Coriander powder 1/2 teaspoon
Salt to taste
Method
Step 1
Drain the yam well. Heat sufficient oil in a kadai. Deep fry the yam on medium heat till it becomes crisp and golden. Drain on absorbent paper.
Step 2
Lightly press the yam. Sprinkle red chilli powder, dry mango powder, coriander powder and salt and toss so that all the pieces get covered with the masala. Serve.
Nutrition Info
Calories : 707 Kcal
Carbohydrates : 79.1 gm
Protein : 4.9 gm
Fat : 41.1 gm
Other : 14.9 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
