Share
I wasn’t aware of fryums until I recently saw a snap shared by a friend on social media. The picture she posted was of a bowl of milk with some colourful looking elements dunked in it. I wondered what they were. The vibrant colours of the fryums popped up beautifully in the white milk bowl. I quizzed her about the same and that’s when I got to know that they are called fryums. Interestingly, they are usually eaten as a side dish in meals but rarely as a substitute for cornflakes like my friend was eating. She told me that they are crunchy and not sweet. They come in different shapes and sizes, which I could obviously make out from the picture she had shared.
Next thing I knew, I was searching for fryums on Amazon and luckily I found a huge packet at a discounted price. When they arrived, I wasted no time and fried them immediately. Yes, for those untouched by the phenomenon of fryums (like I was until some time ago), they are deep-fried snacks which are of Indian origin. Also known as far far or bobby, fryums are crispy snacks made of potato starch. Wheat flour or tapioca and sago are also used in the preparation of these delightful munchies at times.
What I witnessed then while frying them resonated with what I saw quite recently on social media. A well-known Turkish chef called Burak Ozdemir took to his Instagram to share an unthinkable idea with his followers. In the short video, he can be seen in the middle of the Dubai desert, carrying loads of wood. He smashes it on the ground and then it transitions into properly set up wood and a huge skillet settled on it. That’s when he fires up the wood and turns on the heat. Pouring in oodles of oil, he quickly grabs giant packets of fryums and throws them into the skillet along with two of his friends.
Source: CznBurak/Instagram
Within a matter of a few seconds, we witness the fryums spreading all over the skillet and taking shape. The fryums, by nature, take very little time to puff up if the oil is hot. A close-up shot of the colourful, unusually-shaped fryums makes the heart of some 5.4 million people melt. The video went viral and has managed to garner over 9.8 million views in the past few weeks.
If fryums is something that you like then here are two interesting fryum-based recipes for you.
1. Bhungda Bateka
This is typically a Gujarati snack made from baby potatoes and finger fryums. A popular street snack in the region, it is a great combination of sweet, tangy and spicy. The use of sprouts gives the dish a healthy take.
2. Ragi And Jonna Pindi Vadiyalu
Made with ragi and jowar ka atta, these flours are healthy yet tasty. The flavours of the fryums owe themselves to the use of hing, cumin seeds and green chili paste. These crunchy snacks are deep-fried and relished along with meals.
Very similar to fryums, papads are another popular side dish in India. The circular crunchy snacks make for a delicious accompaniment with most meals. I personally love papad with dal chawal and sambhar chawal. Papads, like fryums, can be made from a variety of flours like black gram and other lentils. Papad or papadams are also given several makeovers in different parts of the country. Here are some papad recipes that you can try at home.
1. Masala Papad
This papad is made on the tawa to give it a crunchy texture. The masala consists of tomatoes, onions, coriander and a dash of lemon juice for the zing. This tangy mixture is then placed on the tawa-fried urad dal papad and enjoyed.
2. Aloo Papad
The goodness of aloo with the crunch of papad makes for a perfect side dish. The aloo is cooked in a semi-gravy with tomatoes, onions, turmeric, green chilies and a whole lot of spices. Crushed papad is added to it and there you have an interesting papad accompaniment.
3. Cone Papad Chaat
Just like fryums are a popular street food in one part of the country, papad too has its street-style variations. Shaped like cones once they are slightly tossed, papads are rolled up to be stuffed with all things tangy. From peanuts to onions and tomatoes, stuff the papad cones with the chaat ingredients and you get your papad chaat.
4. Papad Tacos
Remember how tacos look? That’s exactly what the papad will look like in a few seconds from now. Press the uncooked papad in a half-moon shape with a hollow space in between. Toss it on the tawa like that and then fill it up with all your favourite taco stuffings.
