Since ratalu or kand or purple yam makes an appearance in the indian winters, I am sharing this recipe. These days, not only during winter but purple yam can be found through out the year in the frozen section here in the USA. You can buy slices or cubes. For this recipe, you will need slices.
Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. Hot Kand Puris are served during wedding even, one of the popular item in Lagan menu.
Purple yam/Asian sweet potatoes or onion 2 Small, peeled and sliced into 1/4 inch thick slices (soak it in water to avoid oxidation)
Cooking oil 3 Cup (48 tbs) (for frying)
FOR THE BATTER
Chickpea flour 1 Cup (16 tbs)
Salt 1 Teaspoon
Red chilli powder 1 Teaspoon
Turmeric powder 1 Pinch
Coriander cumin powder 1 Teaspoon
Water 1/2 Cup (8 tbs)
Baking soda 1/4 Teaspoon
Cooking oil 1 Tablespoon
Black pepper corn 1/4 Teaspoon, coarsely ground
Coriander seeds 1/4 Teaspoon, coarsely ground
1. For the batter: In a mixing bowl, add the chickpea flour, salt, red chilli powder, turmeric powder, coriander cumin powder and mix well. Slowly pour about a tablespoon of water at first, mix well and break any lumps if formed.
2. Once the batter is without any lumps, stir in the remaining water and mix until well combined into a thick, lump free batter. Stir in the baking soda and continue mixing.
3. In a deep frying pan on medium high, heat oil to fry the bhajiya. When the oil is warming up take 1 tablespoon of the warm oil and add into the batter and mix well.
4. Once the oil is ready for frying turn down the temperature to medium and taking the purple yam slices one at a time, dip it into the batter with one hand and coat it well. Using the other hand, sprinkle black pepper and coriander seeds on the top layer of the batter covered purple yam. Once done, gently put it into the hot oil and deep fry them on both sides for 6 - 7 minutes until golden brown and crisp. Make sure the purple yam is cooked while frying.
5. Once done, transfer them onto paper towels to remove excess oil.
6. Serve these ratalu puri hot with tea or coffee.