Yummy, Scrummy Sweet Potato, Onion and Coriander Bhajis

sweet potato bhajis

Bhajis adapt themselves to many different vegetables.  These ones are baked to put a healthier twist but if you are entertaining the would be great deep fried.  The only problem I felt with the baked ones is although they went brown they didn’t crisp up so next time I might squeeze out some of the liquid or put less egg in the mix before baking.

Make 9-12 bhajis depending on size.


1 medium sweet potato

2 large onions

1 tbsp ginger garlic paste

Small bunch of fresh coriander

2 eggs beaten

Salt and black pepper

2tsp garam masala

2 tsp ground coriander

1 tsp turmeric

1 tsp chilli

1 tsp ground cumin


Pre heat the oven to approx 200˚ depending on your own oven

Grate the sweet potato

Finely slice the onions

Finely chop the coriander

Sauté the onions lightly for a couple of minutes just to take off the rawness (opt.)

Add all the ingredients in a bowl and mix thoroughly

Squeeze some of the liquid out of the mixture

Take a small ball of the mixture and fry in a non-stick pan so that you can adjust the seasoning according to your own preference.

Smear a non-stick roasting tray with vegetable or coconut oil (or any oil you like)

Divide the mixture into 9-12 balls

Cook for 20-30 minutes checking regularly until golden


N.B You could also make this using a batter of gram flour and water (approx.. 2 cups of flour to 1 cup of water)

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