These crispy frymes are light, airy snack pellets that puff up beautifully when fried, turning into a crunchy treat everyone loves. Ideal for families, parties and evening tea-time, they can be served plain, sprinkled with masala or paired with chutneys and sauces. Made from quality ingredients, they cook quickly and absorb less oil when prepared correctly. Perfect for kids’ tiffin, festive occasions or a simple evening snack, frymes are a versatile option for every kitchen and pantry. Available fresh from RAJESHWAR TRADERS shop no 94 opposite majisa traders market yard Patel gunj Raichur, they offer consistent taste, dependable quality and satisfying crunch in every bite.
Puffs up quickly into light, crispy snacks Versatile base for masala and flavored toppings Ideal for kids, guests and party platters Cooks in minutes with minimal effort Stays crunchy when fried at right temperature
Heat sufficient oil in a deep pan on medium-high flame. Once the oil is hot, add a small batch of frymes without overcrowding. Fry for a few seconds until they puff and turn crisp. Remove with a strainer, drain excess oil, and season with salt or masala. Serve immediately.
Frymes are usually made from a mix of starches like potato, tapioca or wheat, shaped into pellets that puff up when fried. They are a light snack, but since they are deep-fried, they should be eaten in moderation. For a slightly healthier option, fry small batches in hot oil to minimize absorption.
To make frymes perfectly crispy, heat oil until moderately hot, then test with one piece. It should puff instantly without burning. Add a small handful, stir gently, and remove as soon as they expand. Drain on tissue paper and season while warm. Avoid low-heat frying, as it makes them chewy and oily.
Yes, you can cook frymes in an air fryer, though the texture may differ from deep-fried ones. Lightly spray or brush the frymes with oil, then air fry in a preheated air fryer at a high temperature for a few minutes, shaking the basket occasionally. Monitor closely to prevent burning and ensure even puffing.
Uncooked frymes should be stored in an airtight container in a cool, dry place, away from moisture and direct sunlight. Once fried, let them cool completely and then store in an airtight jar. This helps maintain their crispness for several days. Avoid keeping them open, as they quickly absorb humidity and turn soft.
Frymes are great as a quick party snack. Serve them plain with salt, or toss in chaat masala, red chilli powder and a little oil for extra flavor. You can also top fried frymes with chopped onions, tomatoes, coriander and lemon like bhel. Pairing them with green chutney or ketchup is another popular serving idea.
Select Date
Facebook
Instagram
Twitter
Linkedin
08:00 AM - 08:30 AM, Thursday, Nov 24, 2024
Indian Standard Time
Shahanab
