Sweet Potato Bhajis
Discover the delicious Sweet Potato Bhajis - a crunchy and aromatic Indian appetizer. Savor the sweet and lightly spiced taste of sweet potatoes wrapped in a crispy and golden batter.
Ingredients
- 2 sweet potatoes large
- 1 large onion
- oil for frying
For the batter:
- 100 ml plain water
- 200 g chickpea flour
- 60 g Greek yogurt use soy yogurt for vegan version
- 1 tablespoon of olive oil
- 1 teaspoon hot pepper
- 1 teaspoon masala or curry spice mix
- 1 teaspoon cumin powder
- ½ teaspoon of salt
- ½ teaspoon pepper
For the sauce:
- ½ large cucumber grated
- ½ teaspoon of salt
- 300 g Greek yogurt use soy yogurt for vegan version
- 1 teaspoon dry mint
Instructions
- Prepare the sauce. In a sieve, put the grated cucumber and sprinkle with salt. Let it stay like that for 15 mins. Then squeeze out the water from the grated cucumber. Transfer the cucumbers to a bowl, add the yogurt, mint and mix. Put the bowl in the fridge until you prepare the Bhajis.
- In a bowl, add all the ingredients for the batter and mix well until completely homogenized. You have to get a paste-like texture for the batter.
- Now grate the sweet potato using a mandoline or your food processor or simply cut it into thin and narrow slices. Julienne the onion. Add the sweet potatoes and onion to the batter and mix.
- Heat the fryer with oil or fill a pan with oil and wait for it to heat up to 160 C.
- Form balls from the mixture and fry them for around 6 minutes each, on both sides, until they become crispy and brown.
- Place the bhajis on some paper towels to absorb the excess oil. Then transfer them to a tray. You leave the tray in the oven at 100C to keep the bhajis warm until they are all ready to be served.
- Serve the sweet potato bhajis balls with the yogurt sauce.