Best Sweet Potato Fritters Recipe | Sweet Potato Pakora (Bajji)
Sweet Potato Fritters are easy-to-make delicious snacks or finger food recipes prepared in less than 20 minutes. These fritters or pakora are vegan and dairy-free.
Servings: 3
Equipment
- Pan for frying
Ingredients
- 1 Sweet Potato
- ½ cup Chickpea flour
- ½ cup Water approx
- 1 teaspoon Red chile powder
- 1 teaspoon Cumin seeds
- ¼ teaspoon Asafoetida / Hing
- ¼ teaspoon Turmeric powder optional
- ½ teaspoon Dried Basil leaves optional
- Salt to taste
- Vegetable oil for frying
Instructions
Prepare the batter
- Wash and peel the skin of sweet potatoes and slice them into 3-4 mm thick circles.1 Sweet Potato
- Add chickpea flour, chile powder, cumin seeds, hing, salt, and/or (any optional spices of your choice, like garlic powder, dried herbs, chat masala, garam masala, etc.) at this point. Add water in increments to form a medium-thick batter.½ cup Chickpea flour, ½ cup Water approx, 1 tsp Red chile powder, 1 tsp Cumin seeds, ¼ tsp Asafoetida / Hing, ¼ tsp Turmeric powder, ½ tsp Dried Basil leaves, Salt
- Tip: When you dip each sweet potato slice, you want the slices to coat with the batter. If you add too much water while making the batter, adjust by adding extra flour.
How to fry the sweet potato fritters(pakora)?
- Heat oil in a pan for frying. See that the pan is atleast 40 % covered with oil.Vegetable oil
- Dip each sweet potato slice in the batter, drop them in oil ( 6 to 7 slices at a time), and fry til they are crisp and golden brown in color.
- Transfer it to a paper towel to absorb any excess oil.
- Repeat the process for the remaining sweet potatoes.
- Serve hot with tomato ketchup, mint chutney, or sweet dates chutney and enjoy.
Notes
- For crispy fritters, you should have the batter of the right consistency.
- Do not fry them if the oil is warm. Fritters will absorb excess oil and turn soggy. Always fry by switching the flame between medium and medium-high.
- Battered fritters (pakora or bajji) taste great without adding baking soda.
- Adjust and use the spices as needed. I keep my batter simple. You can add any spice powders, including pizza seasoning, if desired.
- Do not overcrowd the pan while frying.
- Want the crispy outer covering for sweet potato pakora or fritters? Try one of these: Add 2 tablespoon of rice flour or 1 tablespoon of hot oil while preparing the batter.
- The best part about the besan or chickpeas batter is that you can also fry raw banana, potato (aloo), squash, plantains (sweet banana), jalapeno, anaheim, cauliflower (gobi), broccoli, paneer (tofu), aubergine (eggplant), okra (bhindi), bell pepper (capsicum), breadfruit (jeev kadgi), bread, shrimp (prawns), chicken, crab, pork, clam. (Cut the vegetables into rounds or lengthwise, dip them in batter, and fry.)
- These fritters taste the best when served hot right from the pan. If there are any leftovers, reheat them in the microwave, but they won't be crispy.