Kand Ke Pakode

Kand Ke Pakode

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Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into these pakodas.

Kand Ke Pakode recipe - How to make Kand Ke Pakode

Preparation Time:    Cooking Time:    Total Time:     30Makes 30 pakodas
Show me for pakodas


To Be Mixed Into A Thick Batter
1 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/4 tsp asafoetida (hing)
1 1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
a pinch of baking soda
1 tbsp hot oil
salt to taste
1 cup of water

Other Ingredients
30 slices purple yam (kand)
1/4 tsp black salt (sanchal)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1/2 tbsp lemon juice
oil for deep-frying
1/2 tsp crushed coriander (dhania) seeds
1/2 tsp freshly ground black pepper (kalimirch)

  1. Combine the kand slices, black salt, asafoetida, chilli powder and lemon juice in a deep bowl and toss well.
  2. Heat the oil in a non-stick kadhai, dip a few slices of yam into the prepared batter and deep-fry till they are golden brown in colour from all the sides.
  3. Drain on an absorbent paper. Sprinkle little crushed coriander seeds and pepper on top of the fried pakodas.
  4. Serve immediately.
Nutrient values per pakoda
Energy63 cal
Protein1.3 g
Carbohydrates6.8 g
Fiber1.3 g
Fat3.3 g
Cholesterol0 mg
Vitamin A41.9 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C0.2 mg
Folic Acid9.9 mcg
Calcium7 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.9 mg
Potassium65.3 mg
Zinc0.1 mg


Kand Ke Pakode
 on 11 Dec 18 05:16 AM

Kand Ke Pakode
 on 25 Feb 15 04:57 PM

I love kand! and these kand pakodas are my favourite. The lemon juice and rock salt gives a nice salty flavour to the pakodas.I am sure you will love these pakodas too. Must give a try..