Konphal bhajji |Kand Na Bhajia|purple yam pakoda

Purple yam is also known as konphal in marathi .you can call it as a cousin of yam (suran)
It is normally used in undhiyo ,a gujarati vegetable during winter seasons.it is very tasty & healthy too. you can use it during fasting.
It can be used to make chips ,kheer, sabji ,sandwich ,cake etc.



Purple Yam is an earthly, healthy and delicious food. Our family favors this vegetable for its unique and interesting texture and its beautiful color. Purple yams are tubers with grayish brown skins and purple flesh. They taste sweet and a variety of a true yam, which is known as "ube" or "ubi" in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh. Purple yam is very gnarled looking in appearance and grows on a vine rather than underground. 

This has purple colored flesh but it has a light colored skin and is shaped like other varieties of yam.



Todays recipe is bhajiya /pakoda/bhajji / fritters made from konphal.Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. 

However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.

Recipe source :tarla dalal


Ingredients

20 pcs slices purple yam (kand) , peeled and thinly sliced
1 tbsp lemon juice/tamarind pulp
1 tbsp red chilli powder
1 tsp salt
1/2 tsp turmeric powder
1/8 tbsp crushed coriander (dhania) seeds
1/4 tsp sesame seeds (til)
1/8 tbsp coarsely crushed black pepper (kalimirch)
oil for deep-frying

To Be Mixed Together For A Thin Batter
1/8 cup besan (bengal gram flour)
negligible cup rice flour (chawal ka atta)
negligible tsp asafoetida (hing)
negligible tsp chilli powder
a pinch of turmeric powder (haldi)
1/8 tbsp hot oil
salt to taste


Method

1. Remove skin of purple yam and slice it into large pieces.Keep the pieces in water & then drain to remove water.



2.Now rub slices with lemon juice /tamarind juice on both sides .This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice in the preparation. Hence follow this step without fail. Sprinkle salt on yam pieces & apply tamarind juice uniformly to coat the yam slices.


3.Rub the yam with the turmeric & red chilli powder ,mix well to coat the yam slices uniformly with spices .



4.Marinate the yam slices for 10 minutes. 
5.Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.



6.Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices.
7.Heat the oil in a kadhai and deep-fry a few slices at a time till they turn golden brown in colour from both the sides.
8.Drain on absorbent paper and serve immediately with the chutney of your choice.