A type of yam with a hard, brown outer covering and a white flesh, the garadu is originally said to have ties to farmers belonging to the Baiga community in Madhya Pradesh. While the origins of the local, fried Garadu Chaat are hazy, the agricultural communities in the state have made a simple tuber stand out by imparting it with flavour.
Since garadu is available from late October to early March, the crisp winter makes this snack all the more appealing. It is common for Indori folk to urge you to eat fried, spicy garadu if you are suffering from a cold, and that you’d feel better the next day! I’m not sure how true this is. But just the thought of biting into the hot, soft flesh of freshly fried garadu cubes covered with spices and a tangy lemon kick makes my mouth water.
My father excitedly buys a lot of garadu whenever he can, and persuades my mother to make some on particularly chilly evenings. It is now an accompaniment to his occasional post-work whiskey. Mom, on the other hand, is always scolding him for buying such large quantities. But that’s the best part about garadu—that it lasts for a long time in a dry place, just like potatoes. Even when boiled, it can be refrigerated for a week or two.
Adding Jeeravan to fried garadu is a rite of passage for every Indori. A versatile spice mix made of cumin seeds, red chilli, coriander seeds, fennel seeds, cloves, cinnamon, black peppercorn, dried mango, and asafoetida, it elevates any dish—a richer version of chaat masala, accented with an emphasis on coriander seeds. Usually available only in Madhya Pradesh, Jeeravan can now be bought online.
| Garadu | 500-600 grams | 2-3 cups approx. |
|---|---|
| Salt | 2 teaspoons |
| Oil, for greasing | 1 tablespoon |
| Water | 120 ml | ½ cup |
| Oil | for frying |
| Black pepper | ½ teaspoon |
| Chilli powder | ½ teaspoon |
| Chaat masala | 1 teaspoon |
| Jeeravan powder | ½ teaspoon |
| Black salt | to taste |
| Lemon, juiced | 1 |
What You Will Need
Mixing bowls, deep-walled frying pan with a lid, pressure cooker.
Instructions
Wash the garadu two to three times, to ensure any excess soil or dirt is removed. Air-dry or use a towel to ensure it is properly dried.
Peel the garadu. Grease a knife, and cut the garadu into large 2-3-inch chunks.
Add the chopped pieces of garadu, water and some salt in a pressure cooker and cook it on a high flame, until one whistle is fully complete.
Immediately switch off the cooker and let the pressure release naturally.
To check if the garadu is cooked, pierce a fork through its flesh. If there is minimal resistance while piercing and the fork comes out clean, it is cooked.
Wash the cooked chunks of garadu under cold water to further cool them down, and wash away any surface starch.
Cut the boiled chunks into bite-sized cubes.
In a kadhai, heat some oil on a medium to high flame.
Once the oil is hot, fry the garadu cubes for three to four minutes, or until golden brown.
In a clean bow, mix together all of the powdered spices along with black salt and lemon juice.
Once the garadu is fried, remove it from the kadhai and add directly to the bowl of spices.
Mix well and serve hot.
Tips:
- Apply some oil to your hands before handling the garadu to avoid any itching on your skin.
- If you wish to make large quantities, you can par-fry the garadu cubes and store them. When it’s time to serve, flash-fry until crunchy and cooked completely.
Vallari Apte is an independent writer from Madhya Pradesh, and currently lives in Toronto. She is passionate about food, drinks, travel, and culture. She is on Instagram at @vallariapte.
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