Crispy Sweet Potato Bonda is a delicious South Indian tea-time snack made by coating thin slices of sweet potato in a flavorful, spiced batter of rice flour and gram flour, then deep-frying them until perfectly golden and crisp. Seasoned with ajwain, cumin, pepper, red chili, turmeric, and a hint of hing, these bondas have a crunchy exterior and a soft, naturally sweet center. They are easy to make, irresistibly crunchy, and pair perfectly with coconut chutney, tomato ketchup, or a hot cup of tea or coffee.
Crispy Sweet Potato Bonda (Sweet Potato Bajji)

Ingredients:

• 1 sweet potato
• ½ cup rice flour
• ¼ cup chana flour (gram flour/besan)
• 1 tsp ajwain (omam)
• 1 tsp cumin (jeera) powder
• ½ tsp black pepper powder
• 1 tsp red chili powder (adjust to taste)
• ¼ tsp turmeric powder
• A pinch of asafoetida (hing)
• About ¾ cup water (or as needed)
• 4 tsp oil (for the batter)
• Oil, for deep frying

Method:

1. In a mixing bowl, combine:
   Rice flour, Chana flour, Ajwain, Jeera powder, Pepper powder, Red chili powder, Turmeric powder, and Hing
2. Heat 1 tablespoon of oil until hot. Pour it over the dry ingredients and mix with a spoon. Once cool enough to handle, rub it into the flour mixture with your hands until well combined.
3. Gradually add about ¾ cup of water and whisk into a smooth, medium-thick batter that coats the back of a spoon.
4. Wash and peel the sweet potato. Slice it into thin, even rounds.
5. Heat enough oil for deep frying over medium heat. To test if the oil is ready, drop a little batter into the oil—it should rise to the surface immediately without browning too quickly.
6. Dip each sweet potato slice into the batter, ensuring it is well coated.
7. Carefully slide the coated slices into the hot oil. Fry in batches, turning occasionally, until both sides are crisp and golden brown.
8. Remove with a slotted spoon and drain on a paper towel or wire rack.
9. Repeat with the remaining slices and batter.
10. Serving Suggestion
11. Serve the crispy sweet potato bondas hot with coconut chutney, tomato ketchup, or green chutney, along with a hot cup of tea or coffee.