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Crispy, crunchy, and colorful, these deep-fried snacks are a beloved Indian classic. Ready in minutes, they are the perfect accompaniment to any meal or a delightful tea-time treat.
For 4 servings
Prepare for frying. Line a large plate or tray with paper towels for draining the fried fryums. Keep a slotted spoon handy.
Heat the oil in a kadai, wok, or deep pan over medium-high heat. The oil should be about 1.5-2 inches deep. To check if the oil is ready (around 350-375°F or 175-190°C), carefully drop a single fryum into it. If it sizzles and puffs up to its full size within a few seconds, the oil is at the perfect temperature.
Fry the fryums in small batches. Add a small handful of fryums to the hot oil, ensuring not to overcrowd the pan as they expand significantly. They will puff up almost instantly, in about 5-10 seconds.
Using the slotted spoon, immediately remove the puffed-up fryums from the oil once they are fully expanded and crispy. Shake off any excess oil over the pan.
Transfer the hot fryums to the paper towel-lined plate to drain any remaining excess oil. This step is crucial for ensuring they stay crispy and not greasy.
While the fryums are still hot, move them to a large mixing bowl. Sprinkle with chaat masala and salt (if using). Gently toss to coat them evenly. The heat helps the spices adhere better.
Serve immediately for the best texture and flavor. They are best enjoyed warm and crispy.
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Crispy, crunchy, and colorful, these deep-fried snacks are a beloved Indian classic. Ready in minutes, they are the perfect accompaniment to any meal or a delightful tea-time treat.
This indian recipe takes 7 minutes to prepare and yields 4 servings. At 164.3 calories per serving with 0.66g of protein, it's a beginner-friendly recipe perfect for snack or side_dish.
Instead of chaat masala, try sprinkling with red chili powder, black pepper, garlic powder, or a peri-peri seasoning mix for a different flavor profile.
For a lower-oil version, try making them in an air fryer. Lightly spray the fryums with oil and air fry at 375°F (190°C) for 2-4 minutes, shaking the basket halfway through, until they are puffed and crispy.
Crush the fried fryums and sprinkle them over salads, chaats like bhel puri, or soups for an added crunchy texture.
The carbohydrates from the flour base of fryums provide a quick source of energy, making them an effective snack for a rapid pick-me-up.
Enjoying a crunchy, savory, and nostalgic snack like fryums can act as a comfort food, providing a sense of satisfaction and helping to improve mood.
A single serving of about 1 cup (40g) of Fried Fryums contains approximately 180-220 calories, primarily from carbohydrates and the oil absorbed during frying.
Fried Fryums are a deep-fried snack and are high in calories and fat, so they should be consumed in moderation as part of a balanced diet. They are a treat rather than a health food.
Fryums, also known as 'vadam' or 'sandige', are typically made from a dough of rice flour, tapioca (sabudana), potato starch, or lentil flour. The dough is colored, extruded into various shapes, and sun-dried.
Yes, for a healthier alternative. To air fry, lightly spray with oil and cook at 375°F (190°C) for 2-4 minutes. To microwave, place them on a plate, brush lightly with oil, and microwave on high for 30-60 seconds until puffed.
This usually happens if the oil temperature is too low. When the oil isn't hot enough, the fryums absorb it instead of quickly puffing up. Ensure your oil is at the correct temperature (350-375°F or 175-190°C) before frying.
Let them cool completely, then store them in a completely airtight container at room temperature. They should stay crispy for 1-2 days.