Cassava Bhajia or Pakoda Recipe

Ingredients:

Boiled 400g cassava

1.5 cups besan or chickpeas flour

1.25 cups water (room temperature)

Chilli (3) and garlic (6 cloves) paste

Salt to taste

Pinch of asafoetida

1 teaspoon cumin powder

1.5 cups canola

1 teaspoon baking powder

Methods

1) Chop boiled cassava into thin strips of 1cm of thickness and set aside.

2) In a mixing bowl, add besan and water. Ensure to stir, thoroughly.

3) Then, add & mix chilli and garlic paste, salt to taste, asafoetida, cumin powder.

4) Also, add baking powder and mix, well. Set batter aside for 10 minutes.

5) Add canola oil in a heated frying pan.

6) Dip cassava into the batter and add into the heated oil.

7) Ensure to turn cassava pieces and fry until golden brown.

8) Drain oil and place on a plate.

*Serve cassava bhajia warm with tamarind chutney or tomato sauce.

Comments

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