Kand Pakoda Recipe easy, delicious, crunchy and simple to make. Purple Yam are known as kand or kandmool in India. It’s from the tuber family just like potato or sweet potato. But Kand is suppose to be more nutritious because of it’s purple color. We love this vegetable home so keep coming with different recipes.
Earlier I have posted purple yam chips on the blog. Also they are great for growth and development of your body. I am in love with the elegant color of this vegetable.
The fritters are made with gram flour, spices, herbs and kand. It’s crunchy from out and soft from within. I have added some rice flour to make them more crunchy but it’s optional. Team them with green chutney, tomato-chili sauce, bread or pav and a hot cup of tea. Your kids and hubby won’t even realize they are kand pakodas as they are quite tasty.
If you happen to know any good recipe from kand do mail me or let me know. Kand is also used in Undhiyu recipe from Gujarat. Many people even boil them in water, peel their skin and eat them with some seasoning. Some also club them with prawns etc. Hope this vegetable doesn’t get extinct like other veggies instead people start growing and eating them more as it’s good for you.
If you are looking for more pakodas the do check cabbage fritters, aloo pakoda, pyaz pakoda, spinach pakoda, paneer pakoda, baingan pakoda, moong dal bhajjiya, kale pakoda and corn pakoras.
Kand pakodas recipe and printable version below:
- 250 gms - 300 gms kand (purple yam)
- 3 cups oil for deep frying
- 1.5 cup gram flour (besan)
- 2 tbsp rice flour (chawal atta)
- ½ tsp turmeric powder (haldi)
- ½ tsp carom seed (ajwain)
- 1 tsp dry mango powder (amcur)
- 1 tbsp kashmiri chili powder
- 1 tbsp fennel seed (saunf)
- 1 tsp cooking soda (optional)
- salt as per taste
- water as required
- Rinse the kand, peel the skin and chop them into thin round slices.
- Combine gram flour, rice flour, salt, spices powder, fennel seed, carom seed, cooking soda if using and water.
- Give a nice whisk until batter is smooth and lump free.
- The batter has to be of thick consistency so add water accordingly.
- Lastly add 1 tbsp oil to the batter which would give a nice glaze to your batter. This process also helps in absorption of lesser oil.
- Heat a deep vessel with oil. Once oil is hot or you could check by adding some drops of batter. If they float up that means your oil is ready.
- Just dip each yam slices, coat all over with the batter. remove excess batter if any.
- Gently slide them into the heated oil. Fry few at a time don't cluster with too many else they won't fry evenly.
- Fry until golden brown from both sides. Place them on absorbent napkin. Repeat the same with the rest of kand slices and batter.
- Serve you kand pakoda with chutney, sauce or dip of your choice.
2. Same time ensure the oil is not over-heated else the pakodas might get browned.
3. Fry pakodas on medium heat throughout.
Thalia @ butter and brioche says
Wow! These look incredible. I love the purple yam interior and definitely need to make this recipe.
maria says
Thankyou Thalia 🙂 surely try them it’s yum..
sushma says
what about baking soda
should we add the same in be San batter
maria says
Sushma adding cooking soda is optional and yes add in the same batter while mixing everything. Hope this helps let me know how did it taste and thankyou.