How to make Kand Ke Pakode - Deep fried purple yam pakoras.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Purple Yam (kand) (कंद), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Breakfast Nacho Tortilla, Perfect Omelette, Chicken Flower Dumpling, Oats Suji Idli.
Kand Ke Pakode Recipe Card
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kand Ke Pakode Recipe
Purple Yam (kand) 500 grams
Gram flour (besan) 1 1/2 cups
Cumin seeds roasted and crushed 1 teaspoon
Black peppercorns crushed 1 teaspoon
Coriander seeds roasted and crushed 1 teaspoon
Salt for deep-frying
Lemon juice 2 teaspoons
Oil cups
Rice flour 1/4 cup
Red chilli powder 1/2 teaspoon
Asafoetida a pinch
Turmeric powder 1/4 teaspoon
Method
Step 1
Peel kand and wash thoroughly under running water. Heat sufficient oil in a kadai. Slice the kand thinly and place them in a bowl.
Step 2
Add cumin seeds, black peppercorns, coriander seeds, salt and lemon juice and mix well so that the masala coats all the kand slices well.
Step 3
For the batter mix gram flour, rice flour, red chilli powder, asafoetida, turmeric powder, salt, 2 tsps hot oil and mix well.
Step 4
Add sufficient water and whisk into a smooth batter. Dip the kand slices in the batter, one by one, and slide into hot oil.
Step 5
Deep fry till golden and crisp. Drain on tissue paper and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.