Ube-Purple Sweet Potato Bhujia

This recipe is an adaptation of the traditional Alu Bhujia which is a savory snack made with potato puree and chickpea flour and is gluten free.Commonly made during festivals and as evening snacks.I have used the purple sweet potato for this recipe which gives the snack a light purple hue to it.

Preparation time:60 mins

Serves: around 10 rounds
Ingredients:
1 1/4 cup-Besan Flour /chickpea flour
2/3 cup Boiled and pureed Ube/Sweet Potato
1/2 teaspoon Red Chilli Powder
Salt to taste
Oil to deep fry
Water as required

Procedure:
1.Boil and puree the sweet potato.
2.Heat oil in a pan on medium heat.Meanwhile in a bowl take the besan , salt and red chili powder and mix well.Now add the sweet potato and necessary water to make a soft dough, it will be sticky but it should hold shape.
3.Take the Chakli press with the thin hole attachment and place a handful of dough in it and press directly into oil.Fry until lightly brown/purple as shown in the image and drain onto a paper towel.Crush the round with your hands once it is cool and store it in an airtight container.
Tips:
You can add additional spices like garam masala etc for spicier bhujia
Do not fry on high heat,these will burn very easily.When you take a break to refill your chakli lower the flame so the oil does not over heat.
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