MUHOGO NA BHAJIA/ CASSAVA BHAJIA
Muhogo Na Bhajia/ Cassava Fritters is a fried snack made from boiled cassava, grated cassava and soaked tapioca pearls. Usually prepared on Ekadashi Fasting days, it is gluten free and vegan. Enjoy these bhajias or fritters as tea time snack, as an appetizer or as a part of a main meal.
Ingredients
- 2 cups cassava approx. 250g,finely grated
- 2 cups mashed cassava or potato approx 250g
- ½ cup sabudana tapioca pearls
- ¼ cup fresh coriander chopped
- ½ cup peanut powder coarse
- 2 tbsp amaranth flour
- 1 tsp salt sendha namak
- 1 tsp sugar
- 1-2 tbsp lemon juice
- 1 tsp cumin seeds roasted
- 1 tsp green chilli paste or 2-3 finely chopped
- 1 tsp ginger paste
- ½ tsp red chilli powder
- oil for frying
Instructions
- Soak sabudana in some water for an hour. Drain it into a sieve. Let all the water drain out.
- Pat dry the sabudana with a kitchen towel.
- Peel and grate cassava to get 2 cups.
- Peel, boil and mash cassava. Or potato, depending on what you are using.
- Add grated raw cassava, peanut powder, sabudana, spices, salt, sugar, gluten free flour, lemon juice,oil and coriander.
- Mix well and form into small flattish balls about the size of a walnut. I generally take a tablespoonful of the mixture.
- If the mixture is sticky, use oil to grease your hands.
- You should get about 28-30 pieces.
- Put the shaped mixture on a greased tray.
- Heat oil for deep frying over medium heat.
- Drop a small piece of the mixture into the hot oil. If it comes up after a few seconds, then the oil is ready.
- Put about 6 to 8 pattis and fry over medium to low heat till they are golden brown.
- Serve hot bhajias with coriander chutney or a yogurt chutney.
Notes
- Keep the bhajia mixture ready ahead. Shape the bhajias and keep in the fridge or outside if it is cold, till required.
- Serve these bhajias hot as cold ones do not taste that good.
- Serve with a chutney of your choice.
- Raw Cassava is toxic for the body so make sure you fry the bhajia or fritters over medium to low heat.