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.
Kand Ke Pakode recipe - How to make Kand Ke Pakode
Preparation Time: Cooking Time: Total Time:
Makes 30 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)
Method
- 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 |
Outbrain
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..