kand pakora recipe | kand bhajiya recipe with purple yam, ratalu puri recipe

crisp fritters made from purple yam. also known as kand na bhajiya or ratalu puri. yum snack recipe from gujarati cuisine.
5 from 1 vote

kand pakora recipe with step by step photos – crisp and tasty fritters made from purple yam. these pakoras are also called as ratalu puri.

kand pakora recipe

since ratalu or kand or purple yam makes an appearance in the indian winters, i am sharing this recipe. the recipe was in drafts from a long time. these pakora taste too good. the sprinkling of sesame seeds, crushed coriander & black pepper on the batter coated pakoras, is the highlight of the recipe.

the same method can be used if making pakoras with potatoes or yam or sweet potatoes. the recipe has been adapted from tarla dalal’s book – “the complete gujarati cook book“.

serve these kand pakoras with coriander chutney, mint chutney or with tomato ketchup.

if you are looking for more pakora recipes then do check:

kand pakora recipe

5 from 1 vote
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
crisp fritters made from purple yam. also known as kand na bhajiya or ratalu puri. yum snack recipe from gujarati cuisine.
kand pakora recipe, kand bhajiya recipe
Course:snacks
Cuisine:gujarati,indian
Servings:3 to 4

INGREDIENTS FOR kand pakora recipe

(1 CUP = 250 ML)

main ingredients for kand pakora

  • 200 grams purple yam (kand) or 25 thin slices kand
  • ¾ cup besan (gram flour)
  • ½ cup water or add as required
  • 1/8 teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing)
  • 1 pinch baking soda (optional)
  • ½ tablespoon hot oil
  • salt as required
  • oil for deep frying

for sprinkling

  • ½ tablespoon sabut dhania (coriander seeds) - crushed
  • ½ tablespoon black pepper (sabut kali mirch) - crushed
  • 1 to 1.5 teaspoon white sesame seeds (safed til)

HOW TO MAKE kand pakora recipe

  • 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.

making kand bhajiya batter

  • later in a mixing bowl take the following ingredients - ¾ cup gram flour/besan, 1/8 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.

frying kand bhajiya

  • 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.
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how to make kand pakora recipe

1. this is how the purple yam looks like. yes rinsing, peeling and slicing takes some time. so peel and slice carefully. i used the small sized purple yam.

yam for kand pakora recipe

2. slice the yam in thin slices and 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. this is to reduce the sliminess from the slices and they don’t darken too.

yam slices for kand pakora recipe

making kand pakora batter

3. just before frying, 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.

spices for kand pakora recipe

4. pour ½ cup water and mix into a smooth batter without lumps. if you plan to add all the kand slices in the batter than make a thick batter. or else make medium consistency batter if dipping each kand slice in the batter.

batter for kand pakora recipe

5. 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.

spices for ratalu poori recipe

6. 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.

oil for ratalu poori recipe

7. now drain the kand slices very well. add a few slices in the batter.

yam slices for ratalu poori recipe

8. coat them well with the batter.

making ratalu poori recipe

9. sprinkle a pinch or two of the crushed coriander, black pepper and sesame seeds on top of the batter coated purple yam slice.

making kand bhajiya recipe

frying kand bhajiya

10. gently slid in medium hot oil.

frying kand bhajiya

11. batter coat the remaining slices and sprinkle with the crushed coriander, black pepper and sesame seeds and add them to the oil.

frying kand bhajiya

12. flip the pakoras when one side is crisp, golden and fry the other side.

frying kand bhajiya

13. fry till they are evenly crisp and golden.

frying kand bhajiya

14.  remove with a slotted spoon.

frying kand bhajiya

15. drain kand pakoras on kitchen paper towels to remove excess oil.

fried kand bhajiya

16. serve these kand pakoras with coriander chutney, mint chutney or with tomato ketchup or curd which has been sweetened with some sugar.

kand bhajiya recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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