Kand Ke Pakode
by Tarla Dalal
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Added to 75 cookbooks
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Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into these pakodas.
- Combine the kand slices, black salt, asafoetida, chilli powder and lemon juice in a deep bowl and toss well.
- Heat the oil in a non-stick kadhai, dip a few slices of yam into the prepared batter and deep-fry till they are golden brown in colour from all the sides.
- Drain on an absorbent paper. Sprinkle little crushed coriander seeds and pepper on top of the fried pakodas.
- Serve immediately.
Nutrient values per pakoda
|Vitamin A||41.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.2 mg|
|Folic Acid||9.9 mcg|
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