Jicama Fries with spicy seasoning

Jicamas ("Hee-kah-mah" or "Hick-ah-mah") are one of my favorites in salads. The crispy texture and hint of sweetness makes them perfect for the salads. I also like munching on them raw, just add some salt, lemon and red chilli powder to it and my snack time is sorted. I didn't think I can have Jicamas in any other way until a friend of mine mentioned to me that she loved sauted Jicama. So, I got a Jicama to saute it. But when I started peeling it, I felt a little adventurous and thought of trying to make some fries instead. Jicama fries are also called keto fries as they are low on carbs, yet they have a  great crunch to them.

Jicamas are root vegetables also known as Mexican Turnip. They are native to Mexico but are easily available in most grocery stores in North America. Jicamas have thick brown skin which is not edible but inside is white and crispy almost like an apple, just not as sweet. Also, it is very important to know that only the root of the Jicama plant is eatable; while the rest of the plant including the leaves, beans and anything else is toxic and must not be eaten in any form.

The root of Jicama plant which is edible (commonly referred to as Jicama) is very healthy. According to public sources, Jicamas are high in soluble fiber (6 gm/ cup) specifically "oligofructose inulin" which is a prebiotic that promotes growth of probiotics (good bacteria) in our body. These soluble fibers may help prevent diabetes and high blood cholesterol. Since Jicamas are high in water (85% - 90%) and fiber content, they help you feel full for longer period of time with fewer calories (50 cal/ cup). Jicamas are also low in carbs (11 gm/ cup) unlike potatoes, low in cholesterol and are fat free. They are an  excellent source of Vitamin A, C (antioxidant) and beta carotene. These are just few of many health benefits of this wonder root vegetable Jicama. They taste delicious whether you eat them raw or cooked. But when I have some time on hand, I like to eat them as fries. I season them with array of spices and flavors including turmeric that has anti-inflammatory properties. These fries are also great companion for movie time! You can have them with choice of your dip, ketchup, guacamole or cilantro dip. So let's get started...

Safety first!

• As mentioned above, only use the Jicama root and discard the rest of the plant as only the root is edible.
• Always peel the skin of Jicama. The skin is not edible. Be sure to peel the skin with a knife. I have tried peeling it with a peeler but it would only remove a thin layer, not the entire skin.
• Before you start peeling Jicama, cut the top and bottom first to help balance it on the chopping board. The flat surface and flat bottom will ensure that Jicama is not rolling on the board or slipping through your grip.

Additional notes/ Tips

• Alternatively, you can buy pre-cut Jicama from the store but it's little bit pricey. I rather just buy whole Jicama and peel.
• I have air fried the fries but you can also bake them in oven. I have given baking instructions below as well.  
• Adjust the level of spice in the seasoning per your need. If you don't like spicy fries, just reduce the amount of red chilli powder to suit your flavor buds. 

Prep time - 10 minutes
Cook time - 50 minutes 

Ingredients


1 Medium Jicama  
1 Tbsp olive oil/ vegetable oil
1/4 Tsp turmeric powder
1/2 Tsp chili powder or paprika
1/4 Tsp black pepper powder (optional)
1/4 Tsp cumin powder
1/2 Tsp black salt
1/2 Tsp salt (to taste)

1/2 Lemon

Salt for boiling
 

Instructions

First and foremost, start boiling water in a big stockpot (fill it up half way). 

Now start peeling Jicama's skin with a knife and be sure to remove the entire thick layered skin.

Evenly slice the Jicama. I sliced it into pieces about 1/4" thick. 

Add the sliced Jicama into the stockpot. Add some salt and boil them for about 25-35 minutes until they become tender.

While Jicama slices are boiling, preheat oven at 425°F if baking in oven. 

When fries become tender (see picture below), strain the water and transfer the boiled fries in a large mixing bowl. 

Add oil and all the dry ingredients (spices) in the bowl and coat the fries evenly with the seasoning. 

                             

For Oven - Now line baking tray with foil or parchment paper and lightly grease it with oil. Evenly spread the boiled and seasoned Jicama slices without crowding them. This would prevent them from becoming soft with steam. Bake for about 35-40 minutes until fries are golden brown or the desired texture is reached.

For Air fryer - Evenly spread the boiled and seasoned Jicama slices on the air fryer tray without crowding them. This would prevent them from becoming soft with steam. Air fry them for about 20 minutes at 425°F until the fries turn golden brown or desired texture is reached. 

Remove from oven and serve with your favorite dip (ketchup or chutney)! I highly recommend topping the crispy fries with dash of lemon juice for a little zesty twist. Enjoy these healthy fries without any guilt !

                                  

Avocado Spinach Paratha

Do you like Avocados? Do you like Spinach? If you answered no to either of the two, you are sure to change your mind after trying the recipe I am sharing today! I promise, you will start loving these two super greens after you try this healthy Avocado Spinach paratha (bread). If you answered yes, then you definitely want to try the recipe to fall in love with them again.These soft, melt-in-mouth parathas can be served with either a bowl of cool yogurt or warm soup of your choice. Treat upon these delicious Avocado Spinach paratha for your next meal for breakfast, brunch, lunch or dinner and you will be in for a surprise!

Avocados are one of my favorite fruits that turn into my meal at times when I am limiting my intake of carbs and calories. The creamy and soft avocados are easy to prepare and very fulfilling. Also, Avocados are an excellent source of Omega-2 fatty acids (fats that are good for our body), beta carotene, potassium and magnesium. 

On the other hand, spinach is exceptionally nutrient rich leafy vegetable packed with fiber, iron, calcium, vitamins C & K. Spinach is versatile and can be eaten raw in salads, cooked as curry or pureed for smoothie, soup or added in parathas to help sneak in some greens in your kids' diet. 

Here I have combined these two super nutrients to make some delightful parathas that can be enjoyed by adults and kids alike. My family loves these parathas. I always prepare enough of them to last for evening snack or next day breakfast. My kid just rolls up the paratha and eats it without any fuss.

Let's get started with the recipe...

Serves 4-6
Prepare time -20 minutes
Cook time - 20 minutes


Ingredients -




4 Cup Wheat flour
1 Big or 2 small Avocado
3 Cup Spinach
1 Green chili
1 Small piece of ginger
Water as needed
Salt per taste
1 Tsp red chili powder
1/2 Tsp turmeric powder
1/2 Tsp Cumin powder
1/2 Tsp sugar (optional)
2 Tbsp oil
Oil for frying Paratha


Instructions -

Peel and slice Avocado(s). Cut the stems of spinach and wash the leaves. Add them both to the blender along with green chili, ginger and some water. Puree the mixture, transfer it to a bowl and set aside. Make sure the puree is not too watery. It should have thick consistency like a smoothie. 

Now add wheat flour along with all the dry ingredients, oil and spinach-avocado puree to food processor to prepare a soft dough. You can also prepare dough by adding all the elements in a mixing bowl and kneading into a soft dough by hand. You may use a little bit of water to knead dough if necessary. Also, be sure to add the puree little by little while kneading dough.

Cover the dough and set it aside for 10-15 minutes. After that make about 10-12 equal balls from this dough.

Roll out about 8 inch diameter parathas on chakla or rolling board with rolling pin. Use some dry wheat flour to prevent the parathas from sticking on the board. 

              

Put Paratha on hot tawa/griddle, flip when bottom starts to cook and you see some brown spots.

               


Brush a little bit of oil or ghee on both side. Lightly press with flat spatula on both sides, paratha will puff up as it cooks completely.


                                              

Hot and yummy Avocado Spinach Parathas are ready to serve!. You could enjoy these warm Parathas with either some chilled yogurt or warm soup. Eat well!