« Back to articlePrint this article

Recipe: Methia-Flavoured Kand Fries

February 10, 2022 12:54 IST

The purple Surati kand is a winter vegetable of note, especially in the Western parts of India, putting in a stellar appearance, surely, in umpteen lakh tasty undhiyos during its seasonal run.

One of the best ways to have kand is deep fried or air fried like chips/fries and seasoned, Gujarati style, with methi sambhariya or methia masala.

Methia masala is a powdered spice that is a mix of ground roasted fenugreek and ground roasted mustard seeds with chilly powder.

Have Zelda Pande's Methia-Flavoured Kand Fries, warm, as a snack with your chai or as chakhna with drinks, or part of lunch/dinner.

Methia-Flavoured Kand Fries

Photograph: Zelda Pande

Methia-Flavoured Kand Fries

Serves: 2-3


For the seasoning


If using an air fryer


Note: You can also bake the kand wedges in a 180°C oven. Like you did for the air fryer, first toss the boiled kand wedges with 3-4 tbsp oil and place on a foil-lined baking tray. Bake for 10-15 minutes and using tongs turn the wedges around and bake for 10-15 minutes more till crispy.

Alternative seasoning: Chaat masala instead of methia masala. Crushed roasted peanuts also makes a good additional seasoning.

Leftover methia masala can be used as topping for khakra, dhokla or roasted papad with chopped onions and green dhania. Or sprinkled on chopped cucumbers/carrots/tomato/raw mango. Or utilised in making an instant pickle -- slices of kairi (raw mango) + methia masala + 1 tsp mustard oil + salt.