Sweet Potato bhaj – A sauve appetiser

Sweet Potato Bhaji are not a typical Indian dish, but the taste and texture of sweet potato makes the perfect bhaji. Normally bhaji’s are made with onion and chickpeas flour as well as other spices.A bhaji is also known as a pakora which is the Hindi word for this tasty snack.

The bhaji originates in the state of Maharashtra, around Bombay they are fro sale on every street corner, It is served up as a tasty snack at festivals and weddings, but it is not found in restaurants. Children eat bhaji’s as a snack when they get home from school.

In Spring India celebrates the vibrant festi of Holi, and everyone is sprayed with water and paint to celebrate the end of the winter season. Every relished eating Bhaji’s or pakoras with hot tea or coffee with masses of sugar. Pakora’s are traditionally made with chilli’s, gram or chickpea four, eggs, spices and vegeteables. Popular vegetables in India are spinach,and these are known as Palak pakoras, but they are also made with a local homemade cheese which is deep fried in the same batter. The cheese pakoras are known as paneer pakora. Another popular vegetable is cauliflower pakoras. Pakoras are also popular in Pakistan but they are heavier and doughier and often served in a yoghurt sauce.

Ingredients

For the Sweet Potato bhaji

Ingredients

250g/8oz gram (chickpea) flour
1 tablespoon vegetable oil, plus extra for deep-frying
2 onions, finely sliced
1 sweet potato, grated
2 red chillis, finely chopped
1 handful of chopped fresh coriander

For the curry dressing
1 tablespoon of Madras curry paste
50ml/2fl oz malt vinegar
150ml/5fl oz groundnut oil
50ml/2fl oz vegetable oil

Method
For the sweet potato bhaji’s, tip the flour into a large bowl and add enough water to make a smooth batter (about 100ml/3½fl oz).

Heat the vegetable oil in a frying pan and fry the onions for 5-10 minutes, or until golden-brown. Stir the cooked onions, sweet potato, chilli and coriander into the batter.

Half-fill a deep, heavy-bottomed saucepan or deep fat fryer with vegetable oil and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. Shape the bhaji mixture into small rounds and deep-fry for 2-3 minutes, or until crisp and golden-brown. Carefully remove and drain on kitchen paper.

For the curry dressing, mix the curry paste and one tablespoon hot water together in a bowl to a smooth paste. Whisk in the vinegar, then slowly whisk in both the oils. Season, to taste, with salt and freshly ground black pepper.

Serve the sweet potato bhaji

To serve the sweet potato bhaji arrange over watercress and rocket, drizzle over some yoghurt and fresh herbs such as mint or coriander.Sweet potato bhaji’s are served in Britain sometimes with a curry, there is a recipe for spinach curry here dunk the pakoras into the gravy.