Description

description: 🔺 Key Characteristics Shape: The defining feature is their 3D triangular shape. Before cooking, they are small, dense, and rigid pellets. When fried, they puff up dramatically, expanding into light, crispy, and visibly three-dimensional triangles. Texture: They are known for being exceptionally light, airy, and crunchy after frying, providing a highly satisfying "crip in every bite." Flavor Profile: The base flavor is typically savory and salty. They are often made with a blend of spices like cumin, black pepper, turmeric, and sometimes a hint of chili powder to give them a mild, harmonious taste. They are designed to be a great, basic crunchy element. Appearance (Cooked): They turn golden-brown or remain creamy-white, often with some light, colorful specks (if colored) and a matte texture. Ingredients & Preparation Composition: Fryums are essentially cereal-based snack pellets. They are usually made from a mixture of wheat flour (Maida), corn starch, rice flour, or tapioca starch, along with salt and oil. Cooking Method: They are sold in their raw, uncooked form. To prepare, they must be deep-fried in hot oil (around 180^\circ C) for a very short duration (8-10 seconds). This quick high heat is what causes them to puff up instantly and become crispy. Seasoning: They can be enjoyed plain, fresh out of the oil, or tossed with additional seasonings like chaat masala, chili powder, or flavored salt to enhance their taste. Usage Triangle fryums are versatile and enjoyed by all ages: As a crunchy side dish to Indian meals like Sambar rice, Rasam rice, or Dal. As a fun, light snack for children. As an appetizer or party snack, often replacing traditional chips.