MOGO/CASSAVA BHAJIA - No frying, made in Appam maker over the stove.

WhatsApp Image 2018-10-03 at 12.12

WhatsApp Image 2018-10-03 at 12.12

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WhatsApp Image 2018-10-03 at 12.12

Makes approx. 15-20 Bhajia 

INGREDIENTS:

2 bowls Mogo/Cassava boiled and mashed

1 small Potato boiled and mashed

2 tsp salt (or to your taste)

1 tsp garam masala

2 -3 tbsp coriander chopped

4-5 green chilli chopped

ginger (optional)

ground peanuts (optional)

fresh lemon juice

1-2 tsp sugar

1 small bowl sesame seeds

spray oil or sunflower oil

METHOD:

1. Boil the cassava until cooked and soft enough to mash. 

2. In a bowl mix together the cassava, mashed potatoes and all the ingredients 2 tsp salt (or to your taste)1 tsp garam masala, 2 -3 tbsp coriander chopped, 4-5 green chilli chopped, ginger (optional), ground peanuts (optional), fresh lemon juice, 1-2 tsp sugar.

3.  

   Make 15-20 small round balls with the mixture, small enough for the Appam. Roll each ball in the sesame seeds and keep aside.

4. Spray/grease the Appam pan and put it on the lowest flame.

5. Place the small balls on the Appam and spray gently over them and cover with lid.

6. Allow it to cook for 2 – 3 minutes or until you start seeing the bottom side turning golden brown.

7. Turn them over to let the top side be at the bottom of the pan and cook for another 2-3 minutes.

8. Spray the second side, if required.

9. Once the Mogo/cassava bhajia are evenly browned, remove from the pan.
    

Serve with a spicy chutney or ketchup!