Skip to content
Sweet potato bhajis recipe

Sweet potato bhajis recipe

0 ratings

This tasty twist on the classic onion bhaji is one to try. Sweet potato provides a lovely contrast to the warm spices and cool yogurt dip. Great for a healthier fakeaway or a delicious savoury snack. See method

  • Makes 14
  • Takes 40 minutes
  • 106 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 100g gram flour
  • 1 tsp nigella seeds
  • 1 tsp garam masala
  • 1 tsp cumin seeds, crushed
  • ½ tsp ground turmeric
  • 2 garlic cloves, sliced
  • 3cm piece fresh ginger, finely grated
  • 2 finger chillies, deseeded and finely chopped
  • 15g fresh coriander, leaves picked, stalks finely chopped
  • 1 red onion, finely sliced​
  • 250g sweet potatoes, peeled and coarsely grated
  • vegetable oil, for frying

For the mint yogurt

  • 15g bunch fresh mint, leaves picked
  • 2 limes, ½ juiced, 1½ cut into wedges
  • 200g natural yogurt
Low in saturated fat and low in sugar

Each serving contains

  • Energy

    440kj
    106kcal     5%

  • Fat

    6g 9%

  • Saturates

    1g 4%

  • Sugars

    3g 3%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 9g Protein 2.8g Fibre 1.7g

Method

  1. Put the flour and dry spices in a large mixing bowl and gradually stir in 135ml cold water to make a batter the consistency of double cream. Stir in the garlic, ginger, chillies and coriander stalks, then add the red onion and sweet potatoes. Toss to coat.
  2. Pour about 5cm depth of oil into a large, deep pan or wok and put over a medium heat. Meanwhile, bash the mint leaves to a paste with a pinch of salt in a pestle and mortar. Transfer to a small bowl, squeeze in the lime juice and stir in the yogurt. Set aside.
  3. Test the oil is hot enough by dropping in ½ tsp batter: it should sizzle immediately (alternatively, the oil should read 180°C on a kitchen thermometer). Working in batches, use two tablespoons to press together dollops of the batter and drop into the oil for 2-3 mins before turning and frying for another 2 mins, or until evenly browned and crisp. Drain on kitchen paper and toss with a pinch of salt. Cover with foil to keep warm and repeat with the remaining batter. Scatter with the coriander leaves and serve with the mint yogurt and lime wedges.

Freezing and defrosting guidelines

Freeze cooked bhajis only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Indian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.