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READY IN
30 mins
Sweet Potato Bhajis Recipe

Sweet Potato Bhajis

An Ideal Recipe for Vegetarians
Graham

Recipe by  

If you are an affectionado of Indian food, you will already be well aware of onion bhajis, but have you come across Sweet Potato Bhajis? They make delicious finger food for a party or buffet, an ideal starter for a full meal, and are also perfect for a light vegetarian supper.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Sweet Potato Bhajis

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 20-25 bhajis:
FOR THE DRESSING
1 tablespoon
curry paste
2 fl oz
malt vinegar
5 fl oz
groundnut oil
5 fl oz
vegetable oil
 
salt and pepper
FOR THE BHAJIS
8 oz
plain flour (all purpose flour)
2 tablespoons
duck (or goose) fat
2
onions
2 medium
sweet potatoes
1
red chili pepper
1 tablespoon
fresh corainder
 
vegetable oil for deep frying
TO SERVE
  handful
watercress
 
Greek style yoghurt

 

How to Cook Sweet Potato Bhajis

  1. First of all, make the dressing... mix the curry paste and one tablespoon of hot water together in a bowl until it becomes a smooth paste. Whisk in the malt vinegar, then slowly whisk in both oils. Season, to taste, with salt and freshly ground black pepper.
  2. Now make the bhajis... finely slice the onions, peel and grate (shred) the sweet potato, finely chop the red chili and chop the coriander. Place the flour into a large bowl and, stirring all the time, gradually mix in enough water to make a smooth batter (you'll need about 3½ fl oz - 100ml of water).
  3. Melt the duck (or goose) fat in a frying pan and gently fry the sliced onions for 5-10 minutes, until golden-brown. Stir the cooked onions, grated sweet potato, chopped chili and coriander into the batter.
  4. Heat at least 2" (5cm) of vegetable oil into a heavy-bottomed pan (or deep fat fryer if you have one). Shape the bhaji mixture into small balls about 1" - 1¼" (2.5cm - 3cm) across and deep-fry for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and drain on absorbent kitchen paper.
  5. To serve, arrange some watercress on serving plates and place the bhajis on top or alongside. Drizzle over the curry dressing and top with a spoonful of really fresh yoghurt.

 
Graham GRAHAM'S HOT TIP:
To check for when oil is hot enough for deep-frying, you should heat it until a small cube of bread sizzles and turns golden-brown when dropped into it. (NEVER leave hot oil unattended.)
 
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