Ratalu Kand Puri video recipe- Kand Bhajiya or Pakora recipe- Purple Yam Fritters

More recipes at http://www.bhavnaskitchen.com ***************************************************************** RECIPE DESCRIPTION: Ingredients Purple yam/Asian sweet potatoes or onion 2 Small, peeled and sliced into 1/4 inch thick slices (soak it in water to avoid oxidation) Cooking oil 3 Cup (48 tbs) (for frying) FOR THE BATTER Chickpea flour 1 Cup (16 tbs) Salt 1 Teaspoon Red chilli powder 1 Teaspoon Turmeric powder 1 Pinch Coriander cumin powder 1 Teaspoon Water 1⁄2 Cup (8 tbs) Baking soda 1⁄4 Teaspoon Cooking oil 1 Tablespoon Black pepper corn 1⁄4 Teaspoon, coarsely ground Coriander seeds 1⁄4 Teaspoon, coarsely ground Directions MAKING 1. For the batter: In a mixing bowl, add the chickpea flour, salt, red chilli powder, turmeric powder, coriander cumin powder and mix well. Slowly pour about a tablespoon of water at first, mix well and break any lumps if formed. 2. Once the batter is without any lumps, stir in the remaining water and mix until well combined into a thick, lump free batter. Stir in the baking soda and continue mixing. 3. In a deep frying pan on medium high, heat oil to fry the bhajiya. When the oil is warming up take 1 tablespoon of the warm oil and add into the batter and mix well. 4. Once the oil is ready for frying turn down the temperature to medium and taking the purple yam slices one at a time, dip it into the batter with one hand and coat it well. Using the other hand, sprinkle black pepper and coriander seeds on the top layer of the batter covered purple yam. Once done, gently put it into the hot oil and deep fry them on both sides for 6 - 7 minutes until golden brown and crisp. Make sure the purple yam is cooked while frying. 5. Once done, transfer them onto paper towels to remove excess oil. SERVING 6. Serve these ratalu puri hot with tea or coffee.