The most basic and simplest of Indian snacks, a plate of piping hot bhajji (bhajiye or pakore) is an all-time favorite. Usually made with potatoes, I have used sweet potatoes to add a surprising twist to these spicy chickpea flour battered fritters.
You will need:
Sweet Potato - 1
Chickpea flour - 1 cup (fine variety)
Rice flour - 2 tbsp
Red chili powder - ¼ - ½ tsp (as per heat desired)
Turmeric powder - ¼ tsp
Salt - ½ tsp
Baking soda - a tiny pinch (do not add more)
Water - as needed
Oil - enough to deep fry
How to:
Peel and slice the sweet potato thinly into rounds. Soak in a bowl of cold tap water while you prep the batter.
Sieve the dry ingredients together into a mixing bowl. Add water, a little at a time, and whisk to make a thick lump-free batter. The batter should coat your finger when dipped in it and should be very smooth.
Drain the sweet potato slices and dry them with a kitchen towel.
Take oil in a frying pan/wok/kadhai and heat on medium heat. When oil is hot, acting quickly, dip each slice of vegetable in the batter and drop into the oil. Drop in as many slices as the pan will hold without crowding. Fry till golden brown, turning over once, around 2-3 minutes.
Remove bhajji using a slotted spoon and set on paper towels to absorb any excess oil.
Serve hot with ketchup or chutney and tea.
Notes:
1. Use the same method to make bhajji using potatoes, green plantains and other vegetables.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/07/09/sweet-potato-bhajji/