Sweet potato bhajis(Veg)
These sweet potato bhajis would make delicious finger food for a party or a light vegetarian dinner.
Ingredients
- For the bhajis
-
250g/8oz gram (chickpea) flour
1 tbsp vegetable oil, plus extra for deep-frying
2 onions, finely sliced
1 sweet potato, grated
1 red chilli, finely chopped
1 tbsp chopped fresh coriander
- For the curry dressing
-
1 tbsp curry paste
50ml/2fl oz malt vinegar
150ml/5fl oz groundnut oil
50ml/2fl oz vegetable oil
- To serve
-
handful watercress
Greek-style yoghurt
Preparation method
-
For the bhajis, 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. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
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.
-
To serve, arrange some watercress on serving plates and place the bhajis alongside. Drizzle over the curry dressing and top with a spoonful of yoghurt.
