Fiji Style Fry Cassava | Yuca Fries


2 lbs of cassava, fresh or frozen
1/2 cup gram flour/besan
1 tsp cumin seeds, ground
1 tsp carom seeds, ground
1/2 tsp turmeric
1-2 tsp garam masala
1/2 tsp garlic powder or garlic paste
1/2 tsp onion powder or onion paste
chili powder or paprika to taste
salt to taste
Oil to fry


If using fresh cassava, peel and cut into desired pieces.
Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 15 to 30 minutes, depending on your yuca.Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into bite-sized pieces, discarding the fibrous core.

To prepare batter, mix gram flour and all the spices with enough water to make a pourable, pancake-like consistency batter. 

To fry yuca/cassava, heat oil on medium heat. Mix all of the cassava pieces into the batter, making sure each piece is coated well. Fry each piece until golden brown. 

Serve with your favorite chutney.

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