Kand Na Bhajia ( Gujarati Recipe)
by Tarla Dalal
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Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.
- 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.
Nutrient values per bhajia
|Vitamin A||45.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.1 mg|
|Folic Acid||13.5 mcg|
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