Crispy Olua Bhaja (Elephant Foot Yam Fry)

Olua Bhaja is a delicious traditional preparation made with elephant foot yam, known as Ol or Suran in different parts of India. This crispy version is coated with semolina (suji) and gram flour (besan) and shallow-fried until golden and crunchy.

Elephant Foot Yam, scientifically known as Amorphophallus paeoniifolius, is a traditional tropical tuber crop belonging to the Araceae family. It has a long history of cultivation and use as food across tropical Asia, including India, Bangladesh, Sri Lanka, Myanmar, Thailand, Indonesia and the Philippines. Its native range extends across tropical and subtropical Asia to northern Australia.

In India, elephant foot yam has been cultivated and consumed for generations and remains an important traditional tuber, particularly in several eastern, southern and western states. It is known by different names across the state, including Olua, Ol, Suran and Chena.

The plant produces a large underground tuber that is used as food. It can be prepared in many different ways, including frying, curries, bharta, chutneys and pickles.

Interestingly, elephant foot yam has also been used traditionally in Indian systems of medicine, although modern research is still needed to establish many of the medicinal claims associated with it.

Print

Crispy Olua Bhaja (Elephant Foot Yam Fry)

Crispy Olua Bhaja is a delicious and flavorful traditional Indian snack made with Olua (Elephant Foot Yam). The yam is first boiled with turmeric, salt and a little tamarind, then marinated with lemon juice, spices and mustard oil. It is coated with semolina (suji) and gram flour (besan) and shallow-fried until golden, crispy and perfectly crunchy.

This easy Olua Bhaja recipe is especially popular in Odia cuisine and makes a tasty evening snack or side dish. Serve it hot with a sprinkle of chaat masala, black salt and red chilli powder, along with fried curry leaves for extra flavor.

Course: Side Dish

Cuisine: Odia Cuisine

Yield: 4

Materials

• 400 gram Elephant foot yam (Olua)
• as required Salt
• ½ tsp Turmeric powder
• ½ Garam masala
• ½ Chaat masala
• 1/4 Black salt
• ½ Red chilli powder
• 2 tbsp Semolina (Suji)
• as required for coating Gram flour (Besan)
• as required Mustard oil
• 1 tbsp Lemon juice
• a little, for boiling Tamarind

Instructions

1. Cut the Olua

• Apply a little mustard oil to your hands before cutting the raw yam. Raw elephant foot yam can cause itching or irritation for some people.

  Carefully cut the yam into pieces using a knife or traditional vegetable cutter (paniki). Take care to avoid injury while cutting.

2. Boil the Yam

• Bring water to a boil and add salt, turmeric and a little tamarind. Add the cut yam pieces and cook until they are properly softened.

  Drain the water and allow the pieces to cool slightly.
  

3. Marinate

• Add:

  Lemon juice

  Red chilli powder

  Garam masala

  A little mustard oil

  Mix gently so that the spices coat the yam pieces evenly. Let them rest for a few minutes.

4. Make the Crispy Coating

• In a separate bowl, mix semolina (suji) and gram flour (besan).

  Coat each marinated yam piece thoroughly with the mixture.

5. Fry

• Heat mustard oil in a tawa or pan. Place the coated yam pieces in the hot oil and fry over medium heat.

  Turn them occasionally and fry until both sides become golden, crisp and well cooked.

  Remove and place them on a plate.

6. Final Seasoning

• While serving, sprinkle:

  Chaat masalaBlack saltRed chilli powderFried curry leaves

  Your crispy Olua Bhaja is ready to serve!

Video