Kand Na Bhajia ( Gujarati Recipe)

Kand Na Bhajia ( Gujarati Recipe)

कन्द ना भजीया - हिन्दी में पढ़ें (Kand Na Bhajia ( Gujarati Recipe) in Hindi) 

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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.

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Kand Na Bhajia ( Gujarati Recipe) recipe - How to make Kand Na Bhajia ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 bhajias
Show me for bhajias

20 slices purple yam (kand) , peeled and thinly sliced
1 tbsp crushed coriander (dhania) seeds
2 tsp sesame seeds (til)
1 tbsp coarsely crushed black pepper (kalimirch)
oil for deep-frying

To Be Mixed Together For A Thin Batter
1 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tbsp hot oil
salt to taste
  1. Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.
  2. Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices.
  3. 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.
  4. Drain on absorbent paper and serve immediately with the chutney of your choice.

Kand na bhajia Video Recipe by Tarla Dalal

Kand Na Bhajia ( Gujarati Recipe) recipe with step by step photos

For the Batter of Kand na Bhajia

  1. Put 1 cup besan (chickpea flour) in a clean, deep bowl. 1 cup of besan is approximately 160 gms.
  2. Then add 1/4 cup (30 grams) of rice flour or chawal ka atta to the besan. This will give crispiness to the bhajia when fried.
  3. Now add hing. Hing is a spice that has a very strong taste and smell and hence is only added in little quantities. It has a mellow garlicky taste when cooked.
  4. Chilli powder is added for spice.
  5. Then add the turmeric powder for the distinct yellow color it will give to the batter.
  6. Add the salt and just a little bit of hot oil to the flour. This is important because this will also give a crisp texture to the bhajias.
  7. Gradually add water to the flour while mixing continuously with a whisk.
  8. Add approximately 3/4th cup of water. This batter should be thin but not runny. It should be such as to coat the yam slices without any thick lumps forming. It is better to use a whisk here as that will give you a smooth batter. This batter can also be used for Banana Bhajia or aloo bhajia.

How to proceed for the Kand Bhajias

  1. Purple yam, or kand, has been thinly sliced for this recipe. Once you slice it, keep the kand slices submerged under water or they will become dark.
  2. Dip each slice of yam into the batter so that the slices are evenly coated from all the sides.
  3. Once coated with the batter, without putting the slice down, first sprinkle a pinch of coriander seeds on one side.
  4. Then sprinkle a pinch of freshly ground black pepper powder over it. This will give a punch of spice.
  5. Finally sprinkle some sesame seeds on top of the batter-coated yam slices. While you are preparing the yam slices, keep the oil to heat so it is ready. Always check the temperature of the oil before deep frying anything. To do that, drop a small portion of the batter into the oil. If it rises slowly, the oil is of the perfect temperature but if the mixture sinks to the bottom, it is still not hot enough.
  6. Deep-fry a few slices at a time till they turn golden brown in colour from both the sides, turning the over once or twice in between.
  7. Drain the purple yam fritters on an absorbent paper.
  8. Serve immediately with a mint and coriander chutney.

Green Chutney for Dhokla, Sandwiches, Indian Snacks 
Komal ( Gujarati Recipe) 

Nutrient values (Abbrv) per bhajia
Energy75 cal
Protein1.9 g
Carbohydrates8.3 g
Fiber1.6 g
Fat3.8 g
Cholesterol0 mg
Sodium6.7 mg

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