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Ratalupuri: bhajiya, pakora or fritters - Nidhi Patel
It’s Spring time! Which brings mix of cold with taste of some good weather and occasional rain. This definitely calls for some rainy season goodies. One of my favorite and sinful indulgence for this weather is “Bhajiya” otherwise known as Pakoras or Fritter’s. Among different varieties of “Bhajiya” found in India, Ratalupuri is one of the special dishes of Gujarati’s. It is prepared as snack when entertaining the guests and during the monsoon. I don’t know how this dish originated but it is delicious! I bringing you the recipe for it from my Mom’s kitchen. What does the name “Ratalupuri” mean? We will divide it into two parts to understand, “Ratalu” and “Puri”. Ratalu is a root vegetable also known as violet yam. They come in two varieties: long and round with beautiful violet color. Puri (fried) is a Indian flat bread. They are round in shape and about the size of base of chickpea can. Ratalupuri is usually served with special condiment “chutney”. Instruments you would need: Sieve Mixing bowl Frying pan Frying ladle Kitchen paper Other essentials Ingredients: Oil to deep fry Roughly crushed black pepper Roughly crushed coriander seeds Ratalu (Indian violet yam) peeled and sliced disc of …