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Crispy Olua Bhaja (Elephant Foot Yam Fry)
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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!

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