Potato Bhajia are a favorite snack in Kenya. Thinly sliced potatoes dipped in a spicy gram flour batter then deep fried till a bit crispy and golden ; Total potato perfection!
If you’ve lived in Nairobi, visiting the food court at Diamond Plaza is a must to sample the world famous “Maru Bhajia” from the stall by the same name. That is the only place whose bhajia I have faith in.
I am sure many of us who love their bhajias have tried to replicate it at home but can never quite get the exact taste. 😂
Doesn’t mean we shouldn’t try though right?
Let us get started.
Our ingredients are:-
- 1 kg white potatoes, peeled and thinly sliced.
- Oil to deep fry them in.
- 1/4 tsp ground tumeric.
- 1 tsp roasted cumin powder.
- 1 tsp paprika.
- Juice of 1 lemon.
- Salt and freshly ground black pepper.
- 1/2 cup of besan (chickpea aka gram or garam flour).
- 1 heaped tablespoon rice flour
- 1 bunch of finely chopped coriander.
- A pinch of fenugreek leaves – optional.
- small pinch of baking soda.
Peel, clean and slice your potatoes into thin rounds.
In a a large bowl, add the potato slices, all the ground spices and herbs except the baking soda.
Add the flours and mix well.
Let the mixture stand for about 15 minutes, please do not add any water.
Heat your oil.
Add the baking soda just before frying. I got this tip from Fauzia’s Kitchen Fun blog.
Deep fry the potato slices on medium heat until cooked through, and turn golden.
To avoid them clumping together, add the slices to the oil individually.
Once ready, drain on kitchen towel to remove extra grease then serve with ketchup, chutney or chilli sauce.
They are a great snack to make as well as a fun weekend dinner with some roasted chicken or grilled meat and salads on the side.
They are crispy but fluffy inside, well cooked, well seasoned, delicious and you cannot get enough of them!
How do you like your potato bhajia?