Kenyan Potato Bhajia Recipe
This Kenyan Potato Bhajia recipe was love at first sight because of all the different spices it had in the batter. This is a lovely snack and also would work great as an appetizer or a party food.
Servings: 12 People
Calories: 123kcal
Equipment
- pan
- spatula
Ingredients
- 3 medium Potatoes
- 1 ¾ cup Chickpea flour/besan/kadalai maavu
- ¼ cup Rice flour
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Ajwain/carom seeds
- 1 teaspoon Dhania Jeera powder/Cumin coriander powder
- 1 teaspoon Red chili powder
- ¼ teaspoon Garam masala
- 1 inch piece Ginger Finely grated
- to taste Salt
- 1 teaspoon Dried fenugreek leaves/Kasuri methi Crushed
- ¼ cup Cilantro Finely chopped
- as needed Water
- to deep fry the bhajias Oil
Instructions
- Wash the potatoes and peel them. Using a mandolin, thinly slice the potatoes and keep them immersed in a bowl of water.
- Rinse the sliced potatoes and then dry it entirely by patting it in between kitchen cloth or paper towels. It is important to have the slices very dry because if it is wet, it will dilute the batter.
- In a large bowl combine the flours and all the spices. Add water slowly and make a thick batter. The batter should be as thick as pancake batter.
- Heat the oil to deep fry the bhajias in a wide pan.
- Place ¼ of the sliced potatoes in the batter and mix well. Take out one slice of potato at a time and shake off the excess batter in it. Now slowly drop this in the heated oil and repeat the same with few more slices of potatoes. Cook the bhajias until its golden brown on both sides and then drain them on a paper towel-lined dish.
- Serve the Kenyan Potato Bhajia warm with ketchup or chutney!
Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg