kand pakora


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.


(measuring cup used, 1 cup = 250 ml)
main ingredients:
200 grams purple yam/kand or 25 thin slices
¾ cup gram flour/besan
½ cup water or add as required
⅛ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
a pinch of asafoetida/hing
a pinch of baking soda, optional
½ tbsp hot oil
salt as required
oil for deep frying
for sprinkling:
½ tbsp coriander seeds, crushed
½ tbsp black pepper, crushed
1 to 1.5 tsp white sesame seeds

How to make the 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.
later 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.
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.
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.