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Saturday, February 21, 2015

Maragenasu(Yucca) Chips

4 - 5 medium sized Yucca / Maragenasu
Salt to taste


Remove the outer cover of yucca, wash them in water and keep them aside.

Make thin slices of yucca using chips grater or knife. 

Put 1 tsp salt and 4-5 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put chopped yucca into hot oil and fry them in medium high flame. Once they are almost fried sprinkle little salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Note: For spicy chips: After removing the chips from hot oil, add salt & spice mix(chilly powder, asafoetida powder(optional), turmeric powder(optional)) and toss them well. (You can skip adding of salt water to hot oil.)

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