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Kerala · Snack

Koorka Bajji

Traditional 29. Koorka Bajji recipe

🧺 Ingredients

• 250g elephant yam (Koorka), raw
• ¾ cup gram flour (besan, 90g)
• 3 tbsp rice flour (30g)
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 2-3 green chillies, finely chopped
• ½ tsp salt
• 1 tbsp oil (15ml)
• 5-6 tbsp water (90ml)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Koorka Bajji

1. Prepare yam (8 mins, room temperature): Peel yam carefully under running water (prevents itching). Cut into ¼-inch/0.6cm thick slices, then into strips or small pieces.
2. Make batter (3 mins, room temperature): Mix 90g gram flour, 30g rice flour, ½ tsp chili powder, ¼ tsp turmeric, ½ tsp cumin seeds, ¼ tsp asafoetida, 2-3 green chillies, ½ tsp salt in bowl. Add 15ml oil and 90ml water gradually until thick coating consistency.
3. Coat yam (2 mins, room temperature): Coat yam pieces in batter, ensuring all sides are covered.
4. Heat oil (5 mins, high heat): Heat 2 cups oil to 330°F/165°C.
5. Fry (10 mins, medium heat): Place coated yam into hot oil—do not overcrowd (6-8 pieces at a time). Fry 6-8 minutes until golden brown and crispy. Yam inside should be tender, coating crispy.
6. Drain and serve (2 mins): Transfer to paper towels. Serve hot with chutney.

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