Preparation
Rinse 160 grams of suran very well in water. Scrape off the mud attached to the skin with a sharp spoon or knife. Then peel the suran. Rinse again very well to get rid of any soil or mud if there.
Slice suran in slices of 3 to 4 mm thickness. Do not make thick slices as then they take a long time to fry. For thick slices it's better to deep fry.
To Boil suran
In a pot, add 2 cups of water and suran. Then add 1/2 teaspoon turmeric powder and 1 teaspoon tamrind.
Boil till suran is half cooked. Do not over cook it.
Marination For Suran Fry
Add 1/2 teaspoon turmeric powder, hing, cumin coriander powder, aamchoor powder, salt, 1/2 tablespoon oil and 1 teaspoon kashmiri red chilli powder. If using regular red chili powder, then you can add 1/2 teaspoon of it or if you want a spicy taste then add 1 teaspoon.
Mix all masalas well.
Now add suran to spices and mix very well so that the spice powders have coated each suran slice very well.
Cover and let the suran slices get marinated for 10 minutes.
Making Suran Fry
Before frying heat 3 tablespoons oil in a tawa or frying pan
Take 3 to 4 tablespoons rice flour in a small plate. Rava or besan can be used instead of rice flour.
Take each slice and place it on the flour.
Coat slices with the flour.
Shake of the excess flour on the plate and then place the suran slices in the oil.
Fry on medium flame. Let one side become crisp and light golden.
Then turn over fry the second side till it becomes crisp and light golden.
Flip a couple of times more for even frying.
