Ratalu Pakora Recipe – Purple Yam Fritters
This delicious Ratalu Pakora, also known as Purple Yam Pakora, is a classic Gujarati snack known for its golden, crispy exterior and the delightful softness of purple yam on the inside. Perfect for tea time or a rainy day treat, these fritters are a flavorful combination of spices and besan (gram flour) batter, deep-fried to perfection. Serve with a zesty chutney to enhance the savory flavors!
Ingredients
| Ingredient | Quantity |
|---|---|
| Purple yam (Ratalu) | 1 cup, sliced |
| Gram flour (Besan) | 1 cup |
| Water | 1/2 cup |
| Salt | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Baking soda | Pinch |
| Sunflower oil | For deep frying |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~80 kcal |
| Carbohydrates | 11g |
| Protein | 2g |
| Fat | 3g |
| Fiber | 1g |
| Sodium | 120mg |
Note: Values may vary depending on portion size and specific ingredients used.
Preparation Time
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
Servings
- Makes 15 pakoras
Instructions
-
Prepare the Yam
- If using fresh purple yam, rinse well in water, and peel the outer skin. Slice into thin, long pieces that can be easily coated in batter.
-
Prepare the Batter
- In a mixing bowl, combine the gram flour (besan), salt, turmeric powder, red chili powder, asafoetida, and baking soda.
- Gradually add water to this mixture, stirring continuously with a spatula. The batter should be thick and smooth, with a consistency similar to dosa batter.
-
Heat the Oil
- Pour sunflower oil into a wok or kadai, heating it over medium flame. To check if the oil is ready, drop a small amount of batter into it; if it rises to the surface steadily, the oil is at the right temperature for frying.
-
Coat and Fry
- Take a slice of purple yam, dip it into the batter, ensuring it is evenly coated. Carefully place the coated yam slice into the hot oil.
- Fry until golden and crispy, turning halfway to ensure an even cook.
- Repeat for the remaining slices, adjusting the oil temperature as needed to avoid over-browning.
-
Serve
- Once done, remove the pakoras from the oil using a slotted spoon, and place them on a paper towel to drain any excess oil.
- Serve hot with Dhaniya Pudina Chutney (Cilantro Mint Chutney) or Tomato Chutney on the side for a burst of fresh flavor!
Enjoy these delectable Ratalu Pakoras as a flavorful snack or appetizer, perfect for family gatherings and festive occasions.
