Kand Vada

Ingredients 

• 200 grams purple yam (kand) boiled, peeled and mashed
• 2 tablespoons arrowroot powder + for coating 
• Salt to taste 
• 1 tablespoon oil + for deep-frying 
• 1 teaspoon cumin seeds
• ½ cup green peas, boiled and crushed
• ¼  teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon lemon juice
• Tomato ketchup to serve
• Green chutney to serve

Method

1. Take purple yam in a large mixing bowl, add arrowroot powder and salt and mix till well combined.
2. To make the stuffing, heat 1 tbsp oil in a non-stick pan, add cumin seeds and let them change colour.
3. Add salt, turmeric powder and garam masala, mix and sauté till the mixture becomes dry. Take it off the heat and transfer it into a bowl. Allow to cool down to room temperature.
4. Add lemon juice to the green peas mixture and mix well.
5. Heat sufficient oil in a kadai.
6. Grease the palms of the hand with oil and take a small portion of the yam mixture, shape it into a katori, stuff it with a portion of green peas mixture, bring the edges together and press together to seal. Shape them into round balls.
7. Roll the vadas in arrowroot flour and dust off excess. Slide them into hot oil and deep-fry high heat till they become pinking brown and crisp. Drain on absorbent paper.
8. Arrange them in serving bowls and serve hot with tomato ketchup and green chutney.