Kanda na bhajia by Tarla Dalal

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Preparation Time: 10 minutes Cooking Time: 15 minutes Makes 20 bhajias 20 slices purple yam (kand), peeled and thinly sliced 1 tbsp crushed coriander seeds (dhania) 2 tsp sesame seeds (til) 1 tbsp coarsely crushed black pepper (kalimirch) Oil for deep-frying To be mixed together for a thin batter (with approx. 3/4 cup of water) 1 cup besan (bengal gram flour) ¼ cup rice flour (chawal ka atta) ¼ tsp asafoetida (hing) ½ tsp chilli powder a pinch of turmeric powder (haldi) 1 tbsp hot oil Salt to taste