Fried Fryums
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
7 steps. 5 minutes total.
- 1
Prepare for frying
- a.Line a large plate or tray with paper towels for draining the fried fryums. Keep a slotted spoon handy.
- 2
Heat the oil in a kadai, wok, or deep pan over medium-high heat
- a.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.
- 3
Fry the fryums in small batches
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
While the fryums are still hot, move them to a large mixing bowl
- a.Sprinkle with chaat masala and salt (if using). Gently toss to coat them evenly. The heat helps the spices adhere better.
- 7
Serve immediately for the best texture and flavor
- a.They are best enjoyed warm and crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use an oil with a high smoke point like canola, sunflower, or vegetable oil for best results.
- 2Maintain a consistent oil temperature. If it's too low, the fryums will absorb excess oil; if it's too high, they will burn before puffing up completely.
- 3Fry in small batches. Overcrowding the pan will lower the oil temperature and prevent the fryums from expanding properly.
- 4Have everything ready before you start frying—the process is very fast, and you need to remove the fryums quickly to prevent burning.
- 5Store leftover fried fryums in a completely airtight container at room temperature for up to 2 days to maintain their crispiness.
Adapt it for your goals.
Seasoning
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.
Healthier MethodHealthier Method
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.
Serving StyleServing Style
Crush the fried fryums and sprinkle them over salads, chaats like bhel puri, or soups for an added crunchy texture.
Why this is on our healthy list.
Instant Energy Boost
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.
Mood Enhancer
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.
Frequently asked questions
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.