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Fryums Tadka: Your New Favourite Snack-Time Treat!

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Chef Curry Do’pyaza

Fryums Tadka: Your New Favourite Snack-Time Treat!

Namaste Doston! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s going to make your taste buds sing! Today, we are diving into the delightful world of Macaroni Fryums Tadka – a crunchy, spicy, and utterly addictive snack that’s perfect for any occasion.

This colourful treat is a staple during Diwali, Holi, and even those lazy monsoon evenings when you just want something crispy to munch on with your chai. Growing up, my Nani (grandmother) would always have a huge jar of these ready for us grandkids. The moment we saw it, we knew we were in for a treat!

A Little Fryum History

Fryums, my friends, are essentially dried, shaped pasta made from potato starch, sago, and rice flour. They originated in India and have become a beloved snack across the country. Think of them as the Indian cousin of potato chips, but with way more pizzazz! The best part? They come in all sorts of fun shapes and sizes.

Ready to Get Cooking?

Preparation Time: 10 minutes
Cooking Time: 5 minutes

What You’ll Need (Ingredients):

  • 1 cup Macaroni Fryums (Assorted shapes and colours)
  • 2 tablespoons Tel (Cooking Oil) – any neutral oil like sunflower or vegetable oil works great
  • 1 teaspoon Rai (Mustard Seeds)
  • 1/2 teaspoon Jeera (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida) – a pinch goes a long way!
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder) – adjust to your spice level!
  • 1/2 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/4 teaspoon Amchur Powder (Dry Mango Powder) – for that tangy kick!
  • Salt to taste
  • Fresh Dhaniya Patta (Coriander Leaves) – for garnish (optional)

Let’s Make Some Magic! (Instructions):

  1. Heat the Oil: In a kadai (wok) or a deep frying pan, heat the oil over medium heat. You’ll know it’s ready when a fryum dropped in puffs up immediately.
  2. Fry the Fryums: Fry the fryums in batches. Don’t overcrowd the pan! Fry them until they puff up and turn a beautiful golden colour. This happens quickly, so keep a close eye on them. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  3. Tadka Time!: In a separate pan, heat 1 tablespoon of oil over medium heat. Add the rai (mustard seeds). Once they start to splutter, add the jeera (cumin seeds) and hing (asafoetida). Let them sizzle for a few seconds.
  4. Spice It Up: Add the haldi powder (turmeric powder), lal mirch powder (red chilli powder), and dhaniya powder (coriander powder). Sauté for about 30 seconds, stirring constantly to prevent burning.
  5. Combine and Coat: Add the fried fryums to the tadka pan. Gently toss them to coat them evenly with the spices. Sprinkle in the amchur powder (dry mango powder) and salt. Toss again.
  6. Garnish and Serve: Remove from heat and garnish with fresh dhaniya patta (coriander leaves), if desired. Serve immediately and watch them disappear!

Chef Curry’s Top Tips:

  • Don’t Overcook: Fryums cook very quickly. Overcooking will make them hard and bitter.
  • Fresh Oil is Key: Use fresh oil for the best flavour.
  • Spice Level: Adjust the amount of red chilli powder to your liking. If you prefer a milder flavour, reduce the amount or skip it altogether.
  • Store it Right: Store leftover fryums in an airtight container to maintain their crispness.

Different Ways to Cook Fryums:

  • Gas Stove: The classic method, as described above.
  • Induction Stove: Works just as well as a gas stove.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly brush the fryums with oil and air fry for 2-3 minutes, or until puffed up and golden.
  • Microwave: Not recommended, as the fryums may not puff up properly.
  • Oven: Preheat your oven to 350°F (175°C). Spread the fryums on a baking sheet and bake for 5-7 minutes, or until puffed up and golden. Keep a close eye on them to prevent burning.

Nutritional Information (per serving, approximate):

  • Calories: 150-200
  • Fat: 8-12g
  • Carbohydrates: 15-20g
  • Protein: 1-2g

Note: Nutritional information may vary depending on the specific ingredients used.

Serving Suggestions:

  • Enjoy them as a standalone snack.
  • Serve them with a cup of hot chai or coffee.
  • Pack them in your kids’ lunchboxes.
  • Use them as a crunchy topping for chaats or salads.

Time to Get Cooking!

So there you have it, folks! A simple, flavourful, and utterly irresistible recipe for Macaroni Fryums Tadka. I urge you to try this recipe at home. It’s a guaranteed crowd-pleaser! Make it for your family, share it with your friends, and let me know what you think in the comments below. Happy cooking!