Kand Vadas coated with purple yam and stuffed with green peas mixture is the perfect winter chai-time snack.
KAND VADA
Ingredients
2 medium purple yam (kand), boiled, peeled and grated
2½ tbsps arrowroot flour + for coating
Salt to taste
1 tbsp oil + for greasing + for deep frying
1 tsp cumin seeds
½ cup green peas, boiled and crushed
¼ tsp turmeric powder
½ tsp Tata Sampann Garam Masala
1 tsp lemon juice
Tomato ketchup to serve
Green chutney to serve
Method
1. In a bowl take kand and add arrowroot powder, salt and mix till well combined. Set aside.
2. For the stuffing, heat 1 tbsp oil in anon-stick pan. Add cumin seeds and let them change colour.
3. Add salt, turmeric powder, Tata Sampann Garam Masala and sauté well till the mixture becomes dry. Take it off the heat and transfer into a bowl. Allow to cool to room temperature.
4. Add lemon juice in the green peas mixture and mix well.
5. Grease the palms of the hand with oil and take a portion of the mixture. Make a cavity in the centre and stuff it with a portion of the green peas and bring the edges to the centre and seal it. Shape them into balls.
6. Heat sufficient oil in a kadai, coat each vada in arrowroot flour and dust off the extra flour.
7. Drop the vadas into the hot oil, deep fry on high heat till golden brown and crisp. Drain on an absorbent paper.
8. Serve hot with tomato ketchup and green chutney.
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