Dipping vegetables in a batter and deep frying them is a concept innate to many cuisines. In Italy, it is called “fritto misto”. In India, it is called a “pakora” in some parts and a “bajji” in others. To confuse matters more “bhaji” is a completely different kind of dish in the parts of India that call these deep fried vegetables “pakora.”

Bajji’s are always romanticized as something warm and comforting made during the monsoon season for afternoon tea. For me, having not lived in a part of the world with monsoons, it is something that tastes good but we make rarely, because it is deep fried.

Growing up, my mom would always make bajji’s with onions for parties and call them onion rings for those who were not from India.

I have quite a few dishes using chick peas and chick pea flour on globalveg. Chick peas are a real staple all over India as I have mentioned before.

People make bajjis from all kinds of vegetables- potatoes, onions, bell peppers, plantains, jalapenos, etc.

It’s the time of year when it just seems right to cook with sweet potatoes, so here they are. Enjoy!

Print Sweet Potato Bajji Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 24 bajjis Ingredients 1 cup chick pea flour 2 tablespoons rice flour (optional) 1/2 teaspoon chile powder (adjust to taste) 1/4 teaspoon asafoetida 1/4 teaspoon ajwain seeds (optional) 1/2 teaspoon salt 1/2 cup + 1 tablespoon water 1 sweet potato peanut oil for deep frying Method Thinly slice the sweet potato (you don't have to peel it). Use a mandolin if possible. Mix all the dry batter ingredients together. Add the 1/2 cup of water. Mix well. Add water a tablespoon at a time until the the vegetable slices retain the batter when dipped and removed from the batter. (Like a thick pancake batter). Heat up the oil. Deep fry until crispy and golden. Serve with cilantro chutney/tamarind chutney or even ketchup. 3.1 http://globalveg.com/2014/11/06/sweet-potato-bajji/ Copyright: Global Veg