Crispy Yam Cigars with Spicy Makhana Filling: A Delicious Indian Snack
1 hour 10 minutes
1135 reads
About Crispy Yam Cigars with Spicy Makhana Filling: A Delicious Indian Snack
Craving a snack that's both exciting and satisfying? These Crispy Yam Cigars offer a unique twist on classic Indian flavors, delivering a symphony of textures and warmth that will tantalize your taste buds.Imagine the earthy sweetness of yam and potato embracing a crunchy makhana (fox nut) filling, all spiced with aromatic red chili powder and a hint of tangy lemon. These easy-to-make cigars are packed with wholesome ingredients, offering a fun and delicious way to enjoy the versatility of yam.Perfect for tea time, parties, or a quiet evening in, serve these crispy delights hot with your favorite chutney. Prepare for an unforgettable snacking experience!
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Recipe Time & More
Prep45 minutes
Cook25 minutes
Total1 hour 10 minutes
Ingredients
For the Spicy Makhana Filling
- 2 Tbsp Fox Nut fox nuts, roasted
- 1 1/2 tsp Salt or to taste
- 1 tsp Chili Powder or to taste, red
- 1 Tbsp Chilies finely chopped, green
- 1 Tbsp Coriander finely chopped
- 1 Tbsp Lemon Juice
- 2 tsp Dry Mango Powder dry mango powder
- 1/2 tsp Garam Masala
For Frying
Instructions
- Wash and peel the yam. Sprinkle with salt and let it sit in sunlight for 30 minutes. This helps draw out excess moisture.
- Rinse the yam and boil it for 5 minutes, or until tender. Drain well.
- In a bowl, mash the boiled yam and potatoes together until smooth.
- In a separate bowl, combine the roasted makhana (fox nuts), salt, red chili powder, chopped green chilies, chopped cilantro, lemon juice, amchur (dry mango powder), and garam masala.
- Take a portion of the mashed yam and potato mixture and shape it into a cigar or cylinder. Fill the center with the spicy makhana mixture and seal the edges well.
- Heat olive oil in a kadai or deep skillet over medium-high heat. Once hot, carefully place the yam cigars in the oil, ensuring not to overcrowd the pan.
- Fry the cigars until they turn golden brown and crispy, turning occasionally to ensure even cooking. This allows the cigars to cook through and develop a beautiful crust.
- Remove the crispy yam cigars from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Serve the hot yam cigars immediately with your favorite green chutney or dipping sauce.
Recipe Notes
Good To Know
- For extra crunch, lightly toast the makhana powder in a dry pan before mixing it into the yam and potato filling—this enhances both flavor and texture.
- If you prefer a gluten-free version, bind the mixture with a small amount of rice flour instead of regular flour; this also adds a subtle crispiness to the cigars when fried or baked.
- To make ahead, shape the cigars and refrigerate them on a tray lined with parchment paper for up to 24 hours; this helps them firm up and hold their shape better when cooking.
- For a tangy twist, add a teaspoon of amchur (dry mango powder) or a squeeze of fresh lemon juice to the mixture for an extra burst of flavor that pairs perfectly with green chutney.
Expert Tips
- For a richer flavor, consider adding finely grated paneer or cheese to the filling.
- Experiment with different spices like garam masala, cumin, or coriander powder to customize the taste.
- Shallow frying or baking these cigars yields a healthier outcome compared to deep frying.
Storage Instructions
- Store leftover cigars in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 131kcalCarbohydrates: 5gProtein: 1gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks so good! Appreciate the share.
Such a tasty dish! Thanks for the recipe.
Such a scrumptious dish! Thank you.