Prep time : 20 mins
Cook time : 30 mins
Total time : 50 mins
Kand pakora recipe – crisp fritters made from purple yam. Also known as kand na bhajiya or ratalu puri. Yum snack recipe from gujarati cuisine.
Recipe type: snacks
Cuisine: gujarati, indian
Ingredients (measuring cup used, 1 cup = 250 ml)
- 200 grams purple yam/kand or 25 thin slices
- ¾ cup gram flour/besan
- ½ cup water or add as required
- ⅛ tsp turmeric powder/haldi
- ¼ tsp red chili powder/lal mirch powder
- A pinch of asafoetida/hing
- A pinch of baking soda, optional
- ½ tbsp hot oil
- Salt as required
- Oil for deep frying
- ½ tbsp coriander seeds, crushed
- ½ tbsp black pepper, crushed
- 1 to 1.5 tsp white sesame seeds
How to make the recipe:
- Rinsing, peel and slice the purple yam thinly.
- Soak them in salted water for 20 to 30 minutes. About 2 to 2.5 cups of water in which ½ tsp salt had been added.
- Later in a mixing bowl take the following ingredients – ¾ cup gram flour/besan, ⅛ tsp turmeric powder, ¼ tsp red chili powder, a pinch of asafoetida, a pinch of baking soda.
- Pour ½ cup water and mix into a smooth batter without lumps.
- Now coarsely crush ½ tbsp coriander seeds and ½ tbsp black pepper separately in a mortar-pestle. Keep aside in a plate along with 1 to 1.5 tsp white sesame seeds.
- Keep oil for deep frying in a kadai or pan. When the oil becomes hot, take ½ tbsp of hot oil from it and add to the batter. This step is optional and you can even skip it. Mix very well.
- Now drain the kand slices very well. Add a few slices in the batter. Coat them well with the batter.
- Sprinkle a pinch or two of the crushed coriander, black pepper and sesame seeds all over on top of the pakora.
- Gently slid in medium hot oil.
- Batter coat the remaining slices and sprinkle with the crushed coriander, black pepper and sesame seeds and add them to the oil.
- Flip the pakoras when one side is crisp, golden and fry the other side.
- Fry till they are evenly crisp and golden.
- Remove with a slotted spoon. Drain kand pakoras on kitchen paper towels to remove excess oil.
- Serve these kand pakoras with coriander chutney, mint chutney or with tomato ketchup.
Source : www.vegrecipesofindia.com