Kanda Na Bhajia

Tarla.Dalal's picture

Aug. 01, 2018

Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! Serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.


Purple yam 2 Large , peeled (thinly sliced, kand)
Crushed coriander seeds 1 Tablespoon (dhania)
White sesame seeds 2 Teaspoon (til)
Coarsely crushed black peppercorns 1 Tablespoon (kalimirch)
Oil 4 Cup (64 tbs) (For deep frying)
For the batter:
Besan 1 Cup (16 tbs) (bengal gram flour)
Rice flour 1/4 Cup (4 tbs) (chawal ka atta)
Asafoetida 1/4 Teaspoon (hing)
Chilli powder 1/2 Teaspoon
Turmeric powder 1 Pinch (haldi)
Hot oil 1 Tablespoon
Water 1/4 Cup (4 tbs)



1.Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.

2.Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices.

3.Heat the oil in a kadhai and deep-fry a few slices at a time till they turn golden brown in colour from both the sides.


4.Drain on absorbent paper and serve immediately with the chutney of your choice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 5