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Kand ki Chaat


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For all those who must be wondering what "kand" must be, it is actually a part of the yam family. It is also called "purple yam" and is available abundantly during the winter. I actually bought some to make "Oondhiya" for my family, but since there was much more than I needed, I just deep fried cubes of kand and tossed the pieces in some fresh mint leaves and poppy seeds. What I had was a really tasty chaat recipe which I would like to share with everybody.

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Serves 4.
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Ingredients

Method
  1. Deep fry the cubed kand in hot oil over a medium flame till cooked and crispy. Drain on absorbent paper and keep aside.
  2. Heat 1 tablespoon of oil in another pan and add the cumin seeds and asafoetida. When the cumin seeds crackle, add the onion and green chillies and sauté for 2 to 3 minutes.
  3. Add the poppy seeds and sauté for 1 to 2 minutes.
  4. Add the deep fried kand, amchur, coriander powder, black salt, mint, coriander and salt and stir over a medium flame for 4 to 5 minutes.
  5. Serve hot with lemon wedges.
RECIPE SOURCE : ChaatBuy this cookbook
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