Monday, August 29, 2011

Sweet potato bhajiya

This is a very easy to make bhajiya. With the same batter, you can keep changing the veggies. Instead of the sweet potato, you can use potatoes, eggplant (brinjal), capsicum etc. So here you go...


  • Sweet potato - 1 medium size
  • Besan - 1 cup
  • Red chilli powder - 1/2 tsp
  • Haldi (Turmeric powder) - 1/2 tsp
  • Corn Flour - 2 tbsp
  • Baking soda - 1/4 tsp
  • Salt as per taste
  • Wash the sweet potato really well.If it is properly washed, you  don't even have to peel it.
  • Make  thin slices of the sweet potato and keep them in water until ready to use. This prevents the browning of the  sweet potato.The slices should not be too thing nor too thick.If they are too thin, they will become mushy when cooked. If they are too thick, they will take longer to cook.
  • To make the batter, mix all the dry ingredients except the baking soda (besan, haldi, red chilli powder, salt and corn flour)
  • Now add enough water to make a batter. The batter should be such that when you dip a slice of the sweet potato and take it out , it should coat the sweet potato all over. Hence not too thick nor too  runny.
  • In the end, add the baking soda and mix well.
  • Heat some oil in a kadhai. Once it is hot, dip slices of sweet potato in the batter and put them in the hot oil. Fry on medium heat.
  • Once the bhajiyas are cooked, take them out of the oil and drain off the excess oil by placing them over a paper towel.
  • Enjoy these bhajiyas with a hot cup of tea.
Note: To add extra taste, you can add some ajwain to the besan batter.

I am sending this to the "Serve it - Fried " event hosted by Krithi and along with Denny of Ohtastensee

Logo-Serveit-Fried+-+Blue.jpg (314×208)

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