Sweet Potato Bajji Recipe

Cooking Directions

• STEP 1.Peel and slice the sweet potatoes into thin rounds.
• STEP 2.In a bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, salt, and water to make a smooth batter.
• STEP 3.Heat oil in a deep pan for frying.
• STEP 4.Dip each sweet potato slice into the batter, ensuring it is coated well.
• STEP 5.Carefully drop the coated sweet potato slices into the hot oil and fry until golden brown and crispy.
• STEP 6.Remove from the oil and place on a paper towel to drain excess oil.
• STEP 7.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure the sweet potato slices are evenly coated with the batter for a crispy texture.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Serve the Sweet Potato Bajji immediately after frying for the best taste and texture.

Storage and Serving

• Sweet Potato Bajji is best enjoyed immediately after frying.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftover bajjis in a preheated oven or toaster oven to regain their crispiness.