Popular Purple Yam ratalu Pakora recipe of Dumas Village Surat City in Gujarat||

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Popular Purple Yam ratalu Pakora recipe of Dumas Village Surat City in Gujarat||

Famous Ratalu Bhajiya of Dumas village, Surat

Purple yam, which known as Ratalu kand or ratthaalu in India contains many minerals and vitamins. The pakora of purple yam(Ratalu) is the famous signature dish of Dumas Village Beach, Surat city, Gujarat Stae of India. The process isn't much different from Potato Pakora but the sprinkle of White sesame, Black pepper powder, and Crushed whole Coriander make the purple pakora an exclusive item. Here is the recipe for you on how to make it at home.

Ingredients:

  • Purple Potato (Rataloo ka kand) - 300 to 400 grams in sliced form.
  • Chickpeas flour(Besan) - one cup.
  • Rice Flour - 2 tsp.
  • Sweet Corn Flour - 2 tsp.
  • Turmeric powder - one tsp.
  • Cayenne (Red Chili) Powder - half tsp ( or more as per choice).
  • Asafoetida (Hing) - one pinch.
  • Baking soda - half tsp.
  • Oil - one tbsp.
  • Water as required.
  • salt as per the taste. For sprinkles on pakora before frying-
  • Crushed Sabut Coriander - two tsp each.
  • Powder of black pepper - one tsp (or less as per choice).
  • Sesame seeds white - two tsp.

Method:

  1. The skin of purple yam(Ratalu) is very thin so peel yam carefully, cut the yam to the slices and wash, and put in the bowl water to prevent the change of color, as the yam is color sensitive. Put aside for a while.
  2. Make a moderate thick liquid (a batter) of chickpeas flour, rice flour, sweet corn flour, oil, and water in a mixing bowl, and add cayenne (red chili powder), turmeric powder, baking powder, salt (as per taste). Put aside for a 10-15 minute to set.
  3. First, hit the oil moderately in a pan. Dip the slices one by one in the batter and take out and sprinkle the crushed whole coriander, black pepper powder, white sesame on the slices.
  4. Fry the slices in the oil properly and flip many times to acquires a pleasant golden color.
  5. Take out the fried pakoras and put on the net for a while to drain the excess oil out.
  6. Serve the pakora with Imlee chutney, pickles, and chili sauce.

This dish is one of the popular items of Dumas Village.

Hindi


गुजरात के डुमस ग्राम सूरत शहर की लोकप्रिय बैंगनी रतालू पकोड़ा रेसिपी ||


बैंगनी याम, जिसे भारत में रटलु कांड या रथालु के रूप में जाना जाता है, में कई खनिज और विटामिन होते हैं। बैंगनी रतालू (रतालू) का पकोड़ा भारत के गुजरात शहर, सूरत शहर के डुमस गाँव के समुद्र किनारे का विश्व प्रसिद्ध व्यंजन है। यह प्रक्रिया आलू पकोड़ा से बहुत अलग नहीं है, लेकिन सफेद तिल, काली मिर्च पाउडर, और कुचल साबुत धनिया के छिड़काव से बैंगनी पकोड़ा एक विशेष आइटम बन जाता है। यहां आपके लिए यह नुस्खा है कि इसे घर पर कैसे बनाया जाए।

सामग्री:

  • बैंगनी आलू (Rataloo ka kand) - कटा हुआ रूप में 300 से 400 ग्राम।
  • चीकू का आटा (बेसन) - एक कप।
  • चावल का आटा - 2 चम्मच।
  • स्वीट कॉर्न का आटा - 2 चम्मच।
  • हल्दी पाउडर - एक चम्मच।
  • केयेन (लाल मिर्च) पाउडर - आधा चम्मच (या अधिक पसंद के अनुसार)।
  • हींग (हिंग) - एक चुटकी।
  • बेकिंग सोडा - आधा चम्मच।
  • तेल - एक बड़ा चम्मच।
  • आवश्यकतानुसार पानी।
  • स्वादानुसार नमक। तलने से पहले पकोड़ा पर स्प्रिंकल्स के लिए-
  • कुचल साबुत धनिया - दो चम्मच प्रत्येक।
  • काली मिर्च का पाउडर - एक चम्मच (या पसंद के अनुसार कम)।
  • तिल के बीज सफेद - दो चम्मच।

तरीका:

  1. बैंगनी रतालू (रतालू) की त्वचा बहुत पतली होती है, इसलिए यम को सावधानी से छीलें, यम को स्लाइस में काटें और धो लें और रंग बदलने के लिए कटोरे के पानी में डाल दें, क्योंकि रतालू रंग के प्रति संवेदनशील है। थोड़ी देर के लिए अलग रख दें।
  2. एक मिक्सिंग बाउल में छोले के आटे, चावल का आटा, स्वीट कॉर्न फ्लोर, तेल, और पानी का एक मध्यम गाढ़ा तरल (खीरा) बनाएं और उसमें लाल मिर्च पाउडर, हल्दी पाउडर, बेकिंग पाउडर, नमक (स्वादानुसार) डालें। सेट करने के लिए 10-15 मिनट के लिए एक तरफ रख दें।
  3. सबसे पहले, एक कड़ाही में तेल को मध्यम आँच पर रखें। बैटर में एक एक करके स्लाइस को डुबोएं और निकाल लें और स्लाइस पर क्रश किया हुआ साबुत धनिया, काली मिर्च पाउडर, सफेद तिल छिड़क दें।
  4. तेल में स्लाइस को ठीक से भूनें और एक सुखद सुनहरा रंग प्राप्त करने के लिए कई बार पलटाए करें।
  5. तले हुए पकोड़ों को बाहर निकालें और अतिरिक्त तेल को बाहर निकालने के लिए थोड़ी देर के लिए जाली पर रख दें।
  6. पकोड़ा को इमली की चटनी, अचार, और चिली सॉस के साथ परोसें।

यह व्यंजन डुमस ग्राम की लोकप्रिय वस्तुओं में से एक है।

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