Kand Ke Pakode
by Tarla Dalal

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.

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Kand Ke Pakode recipe - How to make Kand Ke Pakode

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)

Method

Combine the kand slices, black salt, asafoetida, chilli powder and lemon juice in a deep bowl and toss well.
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.
Drain on an absorbent paper. Sprinkle little crushed coriander seeds and pepper on top of the fried pakodas.
Serve immediately.

Nutrient values per pakoda

Energy	63 cal
Protein	1.3 g
Carbohydrates	6.8 g
Fiber	1.3 g
Fat	3.3 g
Cholesterol	0 mg
Vitamin A	41.9 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	0.2 mg
Folic Acid	9.9 mcg
Calcium	7 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	4.9 mg
Potassium	65.3 mg
Zinc	0.1 mg