Sweet potato bhajis

Now this is a different twist on a thing that you probably have had a hundred times.  The good thing about the sweet potato bhaji is that sweet potato is grate roasted or fried. But the truth is that you make this with carrots or even parsnips as well. All you have to do ir remember that you are cooking raw vegetables so the finer you cut them up the better it will cook.

For the bhajis you will need,

250g/8oz gram flour or chickpea flour

100ml/3½fl oz iced water

1 tbsp vegetable oil, plus extra for deep-frying

2 onions

1 sweet potato

1 red chilli

1 tbsp chopped fresh coriander

1 tbsp curry paste

50ml/2fl oz white wine vinegar

200ml/7fl oz groundnut oil

Yogurt and salad leaves to serve with

To start with, you need to make the batter.  Now to do this you will need the gram flour, which is just chickpea flour for want of another name.  Add some of the water to the flour and keep working it until you gat a smooth batter.  Then set this to one side.

Now take your onions, slice them very thinly, and fry them in a pan until soft.  While they are cooking take your sweet potato, peal, and grate it. Then finely chop your chilli and coriander.

Now add the potato, chilli , coriander and cooked onions to the batter and stir it all together. Make sure that every thing gets a good covering of all the batter .

Now heat your oil ready for deep frying. To know if you oil is ready to fry just add a little bit of the mix and wait until floats on the top and turns golden brown. 

Now from your bhaji in to small round blobs and deep fry them for about 2 to 5 minutes till crispy and golden brown. Then carefully remove them from the oil and pop them on some kitchen roll to soak up the oil.

Pop your salad leaves on the plate with a spoon of yoghurt then make a quick dressing with the curry paste vinegar and ground nut oil.  Place your bhaji on the salad and drizzle a little dressing over them and there you have it , sweet potato bhajis.