Garadu
Veg
Vegan
Elephant foot yam (jimikand) cut into chunks, boiled, and then shallow-fried with rock salt, cumin, lemon juice, and a generous coating of red chilli powder — an iconic Indore winter street food sold from large iron kadhais at evening markets from October to January.
Cuisines
Malwi
Best for
Snacks
Build a full meal around Garadu
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Yam , garadu |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Amchur Powder |
|
1 teaspoon | Chat masala |
|
1/2 teaspoon | Cumin , seeds |
|
— | Salt , to taste |
|
2 tablespoons | Oil , for frying |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Peel and wash the garadu thoroughly, then cut it into small cubes.
- 2 Boil the garadu cubes in water with a pinch of salt until they are tender but not mushy.
- 3 Drain the water and let the garadu cubes cool slightly.
- 4 In a pan, heat oil and add cumin seeds. Allow them to splutter.
- 5 Add the boiled garadu cubes to the pan and sauté for 5-7 minutes until they start to turn golden brown.
- 6 Sprinkle red chili powder, turmeric powder, coriander powder, salt, and amchur powder over the garadu.
- 7 Mix well and cook for another 2-3 minutes, ensuring the spices coat the garadu evenly.
- 8 Turn off the heat and sprinkle chat masala and chopped coriander leaves over the garadu.
- 9 Serve hot as a snack or side dish.
Tips
For a crispier texture, fry the garadu cubes in oil before adding spices.