Fryums, My Friends! Let’s Get This Tadka Poppin’!

Fryums, My Friends! Let’s Get This Tadka Poppin’!

Namaste, Salaam, and Sat Sri Akal, my amazing food-loving friends! Chef Curry Do’pyaza here, ready to spice up your life with a crunchy, colourful treat that’s sure to bring a smile to your face: Fryums!

Think of Fryums as those delightful, colourful, and crispy snacks that magically appear during festive times. They are a common sight during Diwali, Holi, and even weddings! Remember those joyous occasions when you were a kid? You’d sneak a handful (or two!) of these crunchy goodies while the adults were busy chatting away. Fryums are not just food; they are a happy memory, a burst of flavour, and a celebration all rolled into one!

A Little Fryum History Lesson

No one knows exactly when Fryums first appeared, but they have been a part of the Indian snacking scene for generations. They were likely invented as a way to preserve leftover grains and pulses, transforming them into something delicious and long-lasting. Clever, right? These humble beginnings have led to the rainbow of shapes and flavours we enjoy today!

Fryum Frenzy: The Recipe!

Ready to make your own batch of these addictive snacks? Don’t worry, it’s easier than you think!

Preparation Time: 10 minutes (plus drying time)
Cooking Time: 2-3 minutes

Ingredients:

• 1 cup Sabudana (Sago Pearls)
• 1/2 cup Sooji (Semolina)
• 1/4 cup Maida (All-Purpose Flour)
• 1 teaspoon Jeera (Cumin Seeds)
• 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder) – adjust to your spice preference!
• 1/4 teaspoon Haldi Powder (Turmeric Powder)
• Salt to taste
• Water, as needed
• Vegetable Oil, for frying

Let’s Get Cooking!

1. Soak the Sago: In a bowl, soak the sabudana in enough water to cover it completely. Let it soak for at least 4-5 hours, or even overnight. This will make the sabudana soft and easy to work with.
2. Make the Dough: Drain the soaked sabudana and transfer it to a large mixing bowl. Add the sooji, maida, jeera, lal mirch powder, haldi powder, and salt.
3. Knead it Good: Gradually add water, a little at a time, and knead the mixture into a smooth, pliable dough. It should not be too sticky or too dry.
4. Roll and Cut: Divide the dough into small portions. On a lightly floured surface, roll each portion into a thin circle (like a roti). Use a cookie cutter or a knife to cut the dough into your desired shapes – stars, squares, diamonds, anything goes!
5. Drying Time: This is crucial! Arrange the cut shapes on a clean cloth or tray and let them dry completely under the sun for 2-3 days. Make sure they are bone dry. This is what makes them puff up beautifully when fried. If you don’t have strong sunlight, you can dry them indoors, but it will take longer.
6. Fry ‘Em Up! Heat vegetable oil in a kadhai (wok) or deep frying pan over medium-high heat. Once the oil is hot, carefully drop in a few fryums at a time. They will puff up almost instantly!
7. Golden Goodness: Fry the fryums until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. Cool and Store: Let the fryums cool completely before storing them in an airtight container. They will stay crispy for weeks (if they last that long!).

Chef Curry’s Top Tips for Fryum Perfection:

• Drying is Key: Do NOT skip the drying process! This is what makes the fryums light and airy.
• Hot Oil is Essential: Make sure the oil is hot enough before frying. If the oil is not hot enough, the fryums will absorb too much oil and become soggy.
• Don’t Overcrowd: Fry in small batches to maintain the oil temperature and prevent the fryums from sticking together.
• Spice it Up: Feel free to experiment with different spices! Add a pinch of amchur (dried mango powder) for a tangy flavour, or some chaat masala for an extra kick.

Fryum Fun: Different Cooking Methods

• Gas Stove/Induction Stove: The classic method! Follow the steps above using a kadhai or deep frying pan.
• Air Fryer: For a healthier option, you can air fry the fryums. Preheat your air fryer to 350°F (175°C). Lightly brush the dried fryums with oil and air fry for 5-7 minutes, or until golden brown and crispy.
• Microwave (Not Recommended): While technically possible, microwaving doesn’t yield the best results. The fryums may not puff up properly and can become chewy.
• Oven (Not Recommended): Similar to microwaving, baking doesn’t provide the necessary high heat for proper puffing.

Nutritional Nuggets (per serving):

Fryums are primarily carbohydrates. While delicious, they are best enjoyed in moderation.

• Calories: Approximately 150-200
• Carbohydrates: 20-25 grams
• Fat: 5-10 grams
• Protein: 1-2 grams

Serving Suggestions:

• Enjoy them as a standalone snack.
• Serve them as a side dish with your favourite Indian meal.
• Crush them and sprinkle them over chaat for an extra layer of crunch and flavour.
• Serve them with a cup of hot chai (tea) for the perfect afternoon treat.

So there you have it! My secret recipe for making these delicious and addictive Fryums. Now, go forth and create your own Fryum memories! Try this recipe at home and share it with your friends and family. I promise, they will thank you for it!

Happy Cooking, friends!

Your pal,

Chef Curry Do’pyaza!