Yam Fritters, Suran Pakoda
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 9418 times
A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious pakodas, which have a unique crunch brought about by the yam.
A teaspoon of fennel seeds along with coriander and curry leaves give the Yam Fritters a lip-smacking flavour and tantalising aroma. Just ensure that you make the pakodas as soon as you mix the ingredients, as the batter tends to get watery if left for long. The Suran Pakoda is perfect to serve as a tea-time snack .
- Combine the yam, red chillies, peanuts, coconut, fennel seeds and turmeric powder in a mixer and blend it to a coarse mixture using ½ cup of water.
- Transfer the mixture into a deep bowl, add the besan, onion, curry leaves, coriander and salt and mix well.
- Heat the oil in a deep non-stick kadhai and drop small spoonful of the mixture into the hot oil, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper.
- Serve immediately.
Yam Fritters, Suran Pakoda Video by Tarla Dalal
Nutrient values per serving
|Vitamin A||268.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2.4 mg|
|Vitamin C||3.3 mg|
|Folic Acid||34 mcg|
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