Maharashtrian Suranache Kaap Is A Crispy Yam Delight
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Suranache Kaap is a very popular recipe in Maharastra which is delicious, affordable and easy to make – the perfect combination! Made from Suran (Elephant Foot Yam) a tuber from the Amorphophallus campanulatus plant, it has a similar texture to a potato cutlet when cooked. It’s made by boiling the vegetable and then shallow frying it in a dry crumb – usually rice flour and semolina, for a crispy finish. By boiling it first, it results in a soft centre with an outside crust.

Suran isn’t the most inviting vegetable to work with. With its hard, stony exterior it can be difficult to cut through if you’re not familiar with it. Also, the peel contains calcium oxalate which can cause the skin to itch and turn red. To avoid this, it’s important to oil your hands before working with the vegetable and also to wash the yam thoroughly before and after it’s peeled to remove any dirt and then immerse the slices in water with tamarind which contracts these chemicals. 

But the effort will all be worth it in the end because the Elephant Foot Yam is a powerhouse of nutrition. A rich source of healthy carbohydrates and rich in protein the vegetable is loaded with zinc, phosphorous, potassium, Vitamin B6, Vitamin A and calcium. Furthermore, it contains phenols, alkaloids, and flavonoids, which contribute to the proper functioning of the body. Moreover, only negligible amounts of fat are present in it, and it is largely composed of water.


  • 1 Suran Yam
  • 4-5 Green Chilies (Hari Mirch)
  • 8-10 Garlic Cloves (Lehsun)
  • 1-1.5 Inch of Ginger (Adrak)
  • 1-1.5 Teaspoon Red Chili (Lal Mirch) Powder
  • ½ Teaspoon Turmeric Powder (Haldi)
  • Finely Chopped Coriander Leaves (Dhania)
  • Salt
  • Oil

For Batter:

  • ¾ Cup Semolina (Rava)
  • 2 Tablespoons of Rice Flour (Chawal Ka Atta)
  • 1 Teaspoon Red Chili (Lal Mirch) Powder 
  • Salt


  • Apply oil to your palms and peel the suran. Then cut it into thick slices.
  • Start boiling some water with a tablespoon of salt and some drops of lemon juice. 
  • Add the suran and boul for 15-20 minutes. 
  • Meanwhile blend the chillies, garlic and ginger into a paste. 
  • Then add in coriander, red chilli powder, turmeric and salt. Mix well.
  • Add the parboiled yams to this bowl and coat in the spice mixture. 
  • In a plate add the semolina, rice flour, red chilli powder and salt. Mix it well.
  • Cover the marinated suran slices with this flour mix and shallow fry it in oil to golden brown.