Kand Aloo Pakoda ( Faraal Recipe)
by Tarla Dalal
kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting |
kand aloo pakoda is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make upvas aloo kand pakoda.
Crispy and flavourful pakodas made of purple yam (kand), potatoes and crushed peanuts, this navratri, vrat ka khana are a perfect snack time treat. It is interesting to know that these pakodas are held together by the starch in yam and potatoes along with peanuts and needs very little arrowroot flour.
To make kand aloo pakoda, combine all the ingredients in a bowl and mix well. Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper. Serve kand aloo pakoda immediately with green chutney.
The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this aloo bhajiya for fasting can be enjoyed at any time of the day on fasting days.
These pakodas must be enjoyed off the pan to enjoy their crispy texture. Green chutney with upvas aloo kand pakora is all you need for serving.
Tips for kand aloo pakoda. 1. Drain the water from parboiled purple yam very well so there is no difficulty in binding the mixture. 2. Grate the raw potatoes just before mixing, else they will discolour. 3. If you notice that the mixture disintegrates in oil, add a tbsp of arrowroot flour, mix well and continue deep-frying. 4. Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate.
Enjoy kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | with video and recipe below.
Kand Aloo Pakoda ( Faraal Recipe) recipe - How to make Kand Aloo Pakoda ( Faraal Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For Kand Aloo Pakoda
1 cup parboiled and grated purple yam (kand)
1 cup raw potatoes , peeled and grated
1 tbsp arrowroot (paniphal) flour
2 tsp roasted and powdered peanuts
2 tsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
rock salt (sendha namak) to taste
oil for deep-frying
For Serving With Kand Aloo Pakoda
green chutney
For kand aloo pakoda
- For kand aloo pakoda
- To make {span class="bold1"}kand aloo pakoda{/span}, combine all the ingredients in a bowl and mix well.
- Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper.
- Serve the {span class="bold1"}kand aloo pakoda{/span} immediately with green chutney.
- Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate.
Kand Aloo Pakoda ( Faraal Recipe) Video by Tarla Dalal
like kand aloo pakoda recipe
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like kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | see other pakora recipes we love. Pakoda or bhajiya are crispy, deep-fried fritters that can be relished for breakfast, evening snack or even along with meals. The most commonly used flour is besan but, the addition of rice flour, corn flour or refined flour adds a crispy texture to the fried pakora. You can make use of any vegetable or even bread or fruit to make fried pakoras. The fried bhajiya can be eaten as it is with sweet chutney or green chutney along with a cup of chai. You can even stuff them between pav and make a wholesome snack. See below some of the pakora recipes.
- poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | with 14 amazing images.
- pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images.
- pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images.
what is kand aloo pakoda made off?
- what is kand aloo pakoda made off? upvas aloo kand pakora is made from 1 cup parboiled and grated purple yam (kand), 1 cup raw potatoes , peeled and grated, 1 tbsp arrowroot (paniphal) flour, 2 tsp roasted and powdered peanuts, 2 tsp finely chopped coriander (dhania), 1 tsp finely chopped green chillies, rock salt (sendha namak) to taste and oil for deep-frying. See below image of list of ingredients for kand aloo pakoda.
how to parboil and grate kand ?
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Chop the kand into large chunks and pressure cook with enough water for 3 whistles. Let it cool completely before opening the lid.
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Let the cooked kand cool slightly, then use a knife to gently scrape away the loosened peels.
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After peeling the kand, grate it with a box grater . Use the grated kand throughout your recipe as needed.
how to peel and grate raw potatoes ?
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peel and grate raw potatoes.
batter for kand aloo pakoda
- In a deep bowl, put 1 cup parboiled and grated purple yam (kand).
- Add 1 cup raw potatoes , peeled and grated.
- Add 1 tbsp arrowroot (paniphal) flour. During vrat, this is used for binding the ingredients.
- Add 2 tsp roasted and powdered peanuts. We have used this as peanuts are perfect for fasting.
- Add 2 tsp finely chopped coriander (dhania). Note that some people don't have coriander during upvas, so then omit coriander.
- Add 1 tsp finely chopped green chillies. This will give the spice to the pakora.
- Add rock salt (sendha namak) to taste. Rock salt is perfect for vrat. You can use regular salt if not fasting.
- Mix well. As soon as you mix, make the pakora or else the aloo will release water. Press down a bit while mixing so that the binding happens.
making kand aloo pakoda
- Heat the oil in a non-stick kadhai.
- Drop spoonfuls of the mixture in it.
- Deep-fry on a medium flame till the pakodas are golden brown in colour from all sides.
- extra step.
- Drain on an absorbent paper.
- Serve the kand aloo pakoda immediately.
pro tips for kand aloo pakoda
- Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate.
- Serve kand aloo pakoda | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | immediately with green chutney and tomato ketchup.
| Energy | 385 cal |
| Protein | 3 g |
| Carbohydrates | 31.7 g |
| Fiber | 4.1 g |
| Fat | 27.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 358.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 9.6 mg |
| Folic Acid | 32.4 mcg |
| Calcium | 35.4 mg |
| Iron | 1.3 mg |
| Magnesium | 23.2 mg |
| Phosphorus | 61.5 mg |
| Sodium | 12.7 mg |
| Potassium | 310.8 mg |
| Zinc | 0.7 mg |