Sweet potato bhajis recipe
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This tasty twist on the classic onion bhaji is one to try. Sweet potato provides a lovely contrast to the warm spices and cool yogurt dip. Great for a healthier fakeaway or a delicious savoury snack.
See method- Makes 14
- Takes 40 minutes
- 106 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 100g gram flour
- 1 tsp nigella seeds
- 1 tsp garam masala
- 1 tsp cumin seeds, crushed
- ½ tsp ground turmeric
- 2 garlic cloves, sliced
- 3cm piece fresh ginger, finely grated
- 2 finger chillies, deseeded and finely chopped
- 15g fresh coriander, leaves picked, stalks finely chopped
- 1 red onion, finely sliced
- 250g sweet potatoes, peeled and coarsely grated
- vegetable oil, for frying
For the mint yogurt
- 15g bunch fresh mint, leaves picked
- 2 limes, ½ juiced, 1½ cut into wedges
- 200g natural yogurt
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Shop ingredientsEach serving contains
- Energy
- 440kJ 106.0kcal
- Fat
- 6g
- Saturates
- 1g
- Sugars
- 3g
- Salt
- 0.1g
of the Reference intake
Carbohydrate 9.0gProtein 2.8gFibre 1.7g
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- Put the flour and dry spices in a large mixing bowl and gradually stir in 135ml cold water to make a batter the consistency of double cream. Stir in the garlic, ginger, chillies and coriander stalks, then add the red onion and sweet potatoes. Toss to coat.
- Pour about 5cm depth of oil into a large, deep pan or wok and put over a medium heat. Meanwhile, bash the mint leaves to a paste with a pinch of salt in a pestle and mortar. Transfer to a small bowl, squeeze in the lime juice and stir in the yogurt. Set aside.
- Test the oil is hot enough by dropping in ½ tsp batter: it should sizzle immediately (alternatively, the oil should read 180°C on a kitchen thermometer). Working in batches, use two tablespoons to press together dollops of the batter and drop into the oil for 2-3 mins before turning and frying for another 2 mins, or until evenly browned and crisp. Drain on kitchen paper and toss with a pinch of salt. Cover with foil to keep warm and repeat with the remaining batter. Scatter with the coriander leaves and serve with the mint yogurt and lime wedges.
- See more Indian recipes
Freezing and defrosting guidelines
Freeze cooked bhajis only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
