Fryums

Fryums are a type of dried, starch-based snack popular in the Indian subcontinent and among South Asian communities. They consist of thin sheets or pre-formed shapes made from a dough primarily of tapioca, potato, arrowroot, or corn starch, often with rice flour or chickpea flour. The raw product is dried and packaged in assorted shapes such as discs, wheels, stars, flowers, or animal figures, and may be translucent or colored with edible dyes.

To prepare, fryums are fried in hot oil (typically around 170–190°C). The starch expands rapidly, forming a light, crisp puffed chip within seconds. They can be plain or seasoned and colored; varieties may be labeled as ready-to-fry, requiring only frying.

Fryums are widely sold in India, Pakistan, Bangladesh, and neighboring countries, and are commonly eaten as a snack or during festivals. They are also available as children’s party snacks and in some cuisines as a side dish ingredient.

Nutritional notes: fryums are primarily carbohydrate and fat from frying; they are low in protein and micronutrients, and should be consumed in moderation. Storage: keep in airtight, dry containers to prevent moisture and rancidity; shelf life is typically several months.