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.