kand pakora recipe, kand bhajiya recipe
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5 from 1 vote

Kand Pakora

Kand pakora are crisp and tasty fritters made from purple yam. Also known as kand na bhajiya or ratalu puri. Yum snack recipe from Gujarati cuisine.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: snacks
Cuisine: gujarati, indian
Servings: 3 to 4
Author: Dassana Amit

Ingredients

main ingredients

  • 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
  • ¼ teaspoon red chili 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 - crushed
  • ½ tablespoon black pepper - crushed
  • 1 to 1.5 teaspoon white sesame seeds

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.

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 them on kitchen paper towels to remove excess oil.
  • Serve kand pakora with coriander chutney, mint chutney or with tomato sauce.