“Kananga Bajo/ Bajia (Sweet Potato Fries)” … everybody is familiar with bajo/ bajias that are a pleasure to bite on steaming hot as a snack ... those monsoon/ winter months are a witness to the rising fondness of relishing them in every home ... these are a part of GSB Konkani Saraswat Cuisine, prepared during almost every event or served along with dishes like usli/ upma during breakfast or for meals in every home ... either way they taste awesome ... Yummilicious ...
** Sweet Potato is known as Kananaga in Konkani, genasu in Kannada, ratalu in Marathi just to name a few while there plenty of other names as per the region. This is a very famous tuber vegetable that can be cooked in many forms, but best of them all is bajias. GSB Konkani Saraswat Cuisine has lots of varieties of Bajo/ Bajias that are relished by all in their own homes as well as during functions.
** In India without serving a deep fried bajia/ fritter/ fries, no function is complete. Almost everybody indulges in relishing them unless they need to avoid them for health reasons. I have shared this recipe before, say a few years back, however as that post was combined with simla mirchi (donnemirsange/ capsicum fries), I just thought of making a separate post as it would help in reference sharing’s posts .
** The recipe however remains the same without any difference and I will share the link to same at the bottom of this recipe. Again, you can cut them into desired shapes like round, rectangular, square as shown in the pictures. Do try them out and enjoy them with your family and friends. Though monsoon and winters are the season for enjoying steaming hot fries, you can just about try and enjoy these as desired.
** Here is the recipe for “Kananga Bajo/ Bajia (Sweet Potato Fries)” … which I learned from my Amma ….
** You will need "Sweet Potato (Kananaga/ Genasu/ Ratalu)" as required to prepare the number or fries/ fritters one needs. I have used about 300 gms of sweet potato here and the batter is sufficient for the same, you may adjust accordingly.
** For the preparation of outer Batter : In a wide stainless steel bowl add about 1 cup of besan (Bengal gram flour/ chane peetHa), 1 tblsp red chilly powder (mirsange pitti/ mirchi tikkat), 1/2 tsp hing (asafeotida) powder, salt (namak/ meeta) to taste and give it a mix. Now add required amount of water and mix well into a thick batter taking care to see that there are no lumps. The batter should be thick in consistency, so add water little by little and mix to avoid it turning into thin texture.
** The batter should be of dropping consistency. If you are new to it, then to check the right consistency of the batter, dip a spoon and lift it out, the batter should coat the back of the spoon well. (Check the picture given alongside here). Now keep the prepared batter covered aside to rest for 15-20 minutes. Mix well, if you find it too thick after resting then add a little bit of water and mix well. You can increase or decrease the amount of chilly powder depending upon individual preference.
** For Sweet Potato Bajia/ Kananga Bajo : Peel off the outer skin of sweet potato (kananga/ ratalu/ genasu) and cut them to square/ rectangular/ round slices of say ¼ inch thickness or to desired shape. Immediately add pieces in water to avoid getting discolored as it tends to blacken when exposed to air. Just before frying them remove from water and place over a kitchen towel and pat to remove excess water.
** Heat plenty of oil (tel/ tela) in a thick bottomed kadai for deep frying. When smoking hot lower the heat to medium, wait for a few minutes and then you can start deep frying the bajias. To check the proper temperature of the oil, just add a drop or two of the prepared batter into the hot oil, if it bounces back to surface sizzling within a few seconds it means the temperature is right, if it settles to the bottom it means the oil needs to be heated a little bit and if turns out blacking immediately it means you need to cool it a bit.
** To deep fry the sweet potato, dip the slices into the batter and carefully leave it in the hot oil. You should always drop them carefully without force through the sides and not from center of the kadai/ pan. Be careful and the hot oil may splatter on your hands, if novice to this method of frying, then do take help from a relative/ neighbor and watch carefully the procedure, there is nothing more educative than live visuals.
** Do not overcrowd the kadai/ pan adding batter dipped sweet potato pieces in one go. You should leave space for the pieces to be evenly fried as well as to be able to flip them over, so add just enough pieces with some space left for frying. Now allow the added sweet potato fries to cook for 2-3 minutes before you stir it with slotted spoon. This cooks the batter on the surface of the sweet potatoes and helps flipping over easier. Do not stir immediately or the batter will leave and not coat the pieces evenly.
** You should fry the bajos/ bajias until done and evenly brown in color. Keep stirring a few times once a few minutes of frying is done for evenly frying them. When done remove with a ringed/ or holed spatula, so that the excess oil strain back into the kadai itself. Place the fried sweet poatato bajos/ bajias on an absorbent paper/ napkin for the excess oil to drain off well. Repeat the procedure with the remaining cut pieces of sweet potatoes or as is the required number to be fired for immediate serving.
** “Kananga Bajo/ Bajia (Sweet Potato Fries)” is done and ready to be served. Always serve Bajos (bajias/ fries) steaming hot as they taste best served that way. Bajo/ fries is one side dish that tastes great served anytime be it for meals/ breakfast or tiffin. I am sure all of you are well versed with different types of bajos/ bajias as they are a common sight in Indian homes each one having their own favorites. In case you have not tried out with sweet potato, then please do try it, tastes wonderful. Children love these and ripe nendrabale banana bajos the most as they have a sweetish tinge to them.
** For any reason if you do not want to prepare deep fries using besan batter, you can try preparing podi with them. Podi’s are veggies that are seasoned with spices and either deep fried or tava fried. I have successfully even airfried them, so for those of you who want to avoid oily food these are the few options to enjoy fries without worrying much on calorie front. Sharing link to the recipe of kananga podi/ sweet potato fries below for reference, you may browse through in leisure ….
** Sharing a common link below to all “Sweet Potato/ Kananga” shared in the Blog, please browse through in leisure …
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Thanks.