Bhajias are very popular across Africa, especially on the Kenyan coast. The traditional snack is made of potatoes which are coated with batter and then fried. Bhajias originate from India although they refer to them as bhaji. There are many different ways of preparing this delicious dish. I for example like them with additional seasoning and a bit crispier than you would usually find them.
This recipe is very easy to cook at home and is ideal as an appetizer when you have friends over. I usually serve them as a starter to keep everyone entertained until the main course is ready. The tasty bites are best served with Kachumbari or chutney. When you travel in Kenya you will find Bhajias as street food or in restaurants, served as an appetizer or as a main dish. Being a perfect party-starter, Bhajias are often offered at local parties such as weddings, birthday parties or iftars.
This Kenyan dish is super delicious and make the perfect snacks. If you love potatoes you will love these crispy snacks. In under 20 minutes you can create this delicious treats. Try out this Kenyan Bhajias recipe!
10 middle sized potatoes, peeled and sliced into thin coin shapes
1 cup of gram flour
1 cup of water
1 tsp minced garlic paste
1 tsp minced Ginger
1 tsp of salt
1 tsp of paprika
¼ teaspoon of green chilli pepper
1 pinch of cumin
1/4 tsp garam masala
Freshly chopped coriander leaves
Cut the potatoes in slices, make sure to not make them to dick. So they don't burn from the out side.
In a large bowl combine gram flour, masala spice,cumin, ginger, green chilli pepper, salt and herbs, and mix everything well together.
Add the water slowly, so that you can see when the batter is too liquid or need some more water. It should be like a pancakes batter.
Dip the sliced potatoes in the batter, one at a time. Make sure they are completely immersed and the coat is evenly distributed.
Heat your vegetable oil in a deep-frying pan.
Drain your potato slices off extra batter and then carefully dip them into the hot oil.
Fry the bhajias until there are golden brown. For a few minutes.
Use your skimmer to remove them from the oil and place them in a paper lined bowl to drain off extra oil.
Serve them with kachumbari.