KAND NA BHAJIA

Thin slices of purple yam coated with a gram flour batter and deep fried.


Cooking Time : 10 to 15 min.
Preparation Time : 30 min.

Makes 20 bhajiyas.

Ingredients
250 grams purple yam (kand)
a pinch black salt (sanchal)
a pinch asafoetida (hing)
1/2 teaspoon chilli powder
juice of 1/2 lemon

For the batter
1 cup Bengal gram flour (besan)
1/4 teaspoon asafoetida (hing0
1/4 teaspoon chilli powder
a pinch turmeric powder (haldi)
1 tablespoon hot oil
salt to taste
1 bottle soda

Other ingredients
1/2 teaspoon coriander seeds , crushed
1/4 teaspoon black pepper , crushed
oil for deep frying

Method
1.Wash and peel the purple yam. Cut into thin slices.
2.Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.

For the batter
1.Mix the gram flour with the asafoetida, chilli powder, turmeric powder, oil and salt.
2.Add enough soda to make a thin batter.

How to proceed
1.Dip each slice of yam in the batter.
2.Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.
3.Deep fry in hot oil till golden brown.
4.Drain on absorbent paper.
5.Serve hot with chutney.

Tips
The thinner the batter, the crisper the bhajias.