Gujarati Recipes
Kand Pakora Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
main ingredients
- 200 grams purple yam/kand or 25 thin slices
- gram ¾ cupflour/besan
- cup ½water or add as required
- tsp ⅛turmeric powder/haldi
- tsp ¼red chili powder/lal mirch powder
- pinch aof asafoetida/hing
- pinch aof baking soda optional
- tbsp ½hot oil
- salt as required
- Oil for deep frying
for sprinkling
- tbsp ½coriander seeds crushed
- tbsp ½black pepper crushed
- 1 tsp to 1.5white sesame seeds
Ingredients
main ingredients
for sprinkling
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Instructions
- 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.