Crispy Kand

Interactive experience

Products and recipes

Purple yams are an excellent source of anthocyanins, a type of antioxidant, which gives them their characteristic purple colour. This root vegetable is available during the winter months and it is an intrinsic part of the popular Gujarati dish Undhiyo. You can use this root to make delicious patties too. Just follow this recipe and enjoy the snack with your loved ones.

Ingredients

• 300 grams purple yam (kand)
• Salt to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper powder + a pinch
• 2-3 tablespoons cornflour
• Oil for cooking
• ½ cup cream cheese
• ¼ teaspoon paprika powder
• 1 teaspoon chopped chives + to sprinkle
• 1 tablespoon fresh cream

Method

1. Peel the purple yam and grate thickly into a bowl.
2. Add salt, onion powder, garlic powder, black pepper powder and cornflour and mix well.
3. Heat a non-stick tawa. Place a greased cookie cutter and put a portion of purple yam mixture in it and press well to make a round patty. Similarly make a few more patties.
4. Drizzle some oil around each patty and cook on low heat for 6-8 minutes or till the underside is golden brown and crisp.
5. Flip and cook the other side for 4-5 minutes on low heat or till crisp. Drain on absorbent paper.
6. For the dip, take cream cheese in a bowl, add a pinch of salt and a pinch of black pepper powder and mix well.
7. Add paprika powder, chives and fresh cream and mix well.
8. Arrange the kand patties on a serving plate and serve hot with the dip.

Equipment

• Stanton Stainless Steel 30 cm Nonstick Dosa Tawa — Buy