Kand Pakoda Recipe

Cooking Directions

• STEP 1.Peel and slice the purple yam into thin rounds.
• STEP 2.In a bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, salt, and water to make a thick batter.
• STEP 3.Dip the yam slices into the batter, ensuring they are well coated.
• STEP 4.Heat oil in a deep pan and deep-fry the coated yam slices until golden brown and crispy.
• STEP 5.Remove the pakodas from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the oil is hot enough before frying the pakodas to ensure they turn out crispy.
• Slice the yam rounds thinly for even cooking and a better texture.
• You can adjust the spice level by adding more or less red chili powder according to your preference.

Storage and Serving

• Kand pakodas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the pakodas in an oven or air fryer to regain their crispiness before serving.