kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe |
by Tarla Dalal
Added to 98 cookbooks
This recipe has been viewed 86534 times
kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe | with 18 amazing images.
kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe is a simple which can be made and served in a jiffy. Learn how to make Indian ratalu bhajiya.
To make kand na bhajia, dip each slice of yam into the batter so that the slices are evenly coated from all the sides. Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices. 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. Drain on absorbent paper and serve immediately with the chutney of your choice.
Like all traditional bhajias, Indian ratalu bhajiya is also made by deep-frying thin slices of purple yam dipped in a gram flour batter.
The mild sweetness of the kand is perfectly balanced with the spiced besan batter in kand na bhajia. However, the crushed coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying gives it an edge over its counterparts!
Serve this Gujarati snack recipe on a rainy day, accompanied by a cup of piping hot masala chai or instant coffee to enhance the experience. Alternatively green chutney is an accompaniment to all fried snacks which everyone enjoys dipping into.
Tips for kand na bhajia. 1. Remember to cut thin slices of kand, else they might not cook well while frying. 2. This batter can also be used for making banana bhajia or aloo bhajia.
Enjoy kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe | with step by step photos.
For kand na bhajia- To make kand na bhajia, dip each slice of yam into the batter so that the slices are evenly coated from all the sides.
- Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices.
- 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.
- Drain the kand na bhajia on absorbent paper and serve immediately with the chutney of your choice.
Kand na bhajia Video Recipe by Tarla Dalal
Kand Na Bhajia ( Gujarati Recipe) recipe with step by step photos
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To make batter for kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe, put 1 cup besan (chickpea flour) in a clean, deep bowl. 1 cup of besan is approximately 160 gms.
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- Then add 1/4 cup (30 grams) of rice flour or chawal ka atta to the besan. This will give crispiness to the bhajia when fried.
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- Now add hing. Hing is a spice that has a very strong taste and smell and hence is only added in little quantities. It has a mellow garlicky taste when cooked.
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- Chilli powder is added for spice.
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- Then add the turmeric powder for the distinct yellow color it will give to the batter.
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- Add the salt and just a little bit of hot oil to the flour. This is important because this will also give a crisp texture to the bhajias.
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- Gradually add water to the flour while mixing continuously with a whisk.
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Add approximately 3/4th cup of water. This batter should be thin but not runny. It should be such as to coat the yam slices without any thick lumps forming. It is better to use a whisk here as that will give you a smooth batter.
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To make kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe, purple yam, or kand, has been thinly sliced for this recipe. Once you slice it, keep the kand slices submerged under water or they will become dark.
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- Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.
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- Once coated with the batter, without putting the slice down, first sprinkle a pinch of coriander seeds on one side.
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- Then sprinkle a pinch of freshly ground black pepper powder over it. This will give a punch of spice.
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- Finally sprinkle some sesame seeds on top of the batter-coated yam slices. While you are preparing the yam slices, keep the oil to heat so it is ready. Always check the temperature of the oil before deep frying anything. To do that, drop a small portion of the batter into the oil. If it rises slowly, the oil is of the perfect temperature but if the mixture sinks to the bottom, it is still not hot enough.
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- Deep-fry a few slices at a time till they turn golden brown in colour from both the sides, turning the over once or twice in between.
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- Drain the purple yam fritters on an absorbent paper.
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Serve kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe | immediately with a mint and coriander chutney.
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Remember to cut thin slices of kand, else they might not cook well while frying.
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This batter can also be used for making Banana Bhajia or aloo bhajia.
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Accompaniments
Nutrient values (Abbrv) per bhajia
| Energy | 75 cal |
| Protein | 1.9 g |
| Carbohydrates | 8.3 g |
| Fiber | 1.6 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 6.7 mg |
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