How to make KAND KE PAKODE - skk -

Thin slices of kand or purple yam dipped in a flavourful gram flour batter and deep-fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Purple yam (kand) (कंद), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to KAND KE PAKODE - skk checkout Kand Ke Pakode, Farali Chaat, Kand Vada- Sk Khazana. You can also find more Snacks and Starters recipes like Paneer Di Soti Boti Crepes with Ricotta and Bacon Veggie Fingers roti of chilli

KAND KE PAKODE - skk

KAND KE PAKODE - skk Recipe Card

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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.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for KAND KE PAKODE - skk Recipe

  • Purple yam (kand) peeled 250 grams

  • Gram flour (besan) 1 1/2 teaspoons

  • Rice flour 1 tablespoon

  • Asafoetida 1 pinch

  • Red chilli powder 1/2 teaspoon

  • Black peppercorns crushed 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Baking soda 1 pinch

  • Oil to deep fry

  • Chaat masala to sprinkle

  • Tomato ketchup to serve

Method

Step 1

Take gram flour in a bowl, add rice flour, asafoetida, red chilli powder, crushed black peppercorns, coriander powder, turmeric powder, cumin powder, salt, lemon juice and sufficient water, whisk well to make a semi-thick batter. Add baking soda and mix well.

Step 2

Heat sufficient oil in a kadai.

Step 3

Cut thin slices of purple yam. Dip each slice of purple yam slide into the hot oil. Deep- fry till golden brown and crisp. Drain on absorbent paper.

Step 4

Arrange the pakode on a serving platter, sprinkle some chaat masala over them and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

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.