How to make Kand Vada- Sk Khazana -
Kand vadas stuffed with green pea mixture – a great snack to go with cups of hot tea
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Purple Yam (kand) (कंद), Arrowroot powder (अरारूट पावडर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kand Vada- Sk Khazana checkout Kand Ke Pakode, Farali Chaat, Kand ke Pakode . You can also find more Snacks and Starters recipes like Idli Shashlik Yorkshire Pudding - -SK Khazana Samosa Pinwheel Batter Fried Mixed Nuts
Kand Vada- Sk Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kand Vada- Sk Khazana Recipe
Purple Yam (kand) boiled, peeled and mashed 200 grams
Arrowroot powder 2 tablespoons
Arrowroot powder for coating
Salt to taste
Oil 1 tablespoon
Oil for deep-frying
Cumin seeds 1 teaspoon
Green peas boiled and crushed 1/2 cup
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Lemon juice 1 teaspoon
Tomato ketchup to serve
Green chutney to serve
Method
Step 1
Take purple yam in a large mixing bowl, add arrowroot powder and salt and mix till well combined.
Step 2
To make the stuffing, heat 1 tbsp oil in a non-stick pan, add cumin seeds and let them change colour.
Step 3
Add salt, turmeric powder and garam masala, mix and sauté till the mixture becomes dry. Take it off the heat and transfer into a bowl. Allow to cool down to room temperature.
Step 4
Add lemon juice to the green peas mixture and mix well.
Step 5
Heat sufficient oil in a kadai.
Step 6
Grease the palms of the hand with oil and take a small portion of the yam mixture, shape it into a katori, stuff it with a portion of green peas mixture, bring the edges together and press together to seal. Shape them into round balls.
Step 7
Roll the vadas in arrowroot flour and dust off excess. Slide them into hot oil and deep-fry high heat till they become pinking brown and crisp. Drain on absorbent paper.
Step 8
Arrange them in serving bowls and serve hot with tomato ketchup and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
