Kenyan Bhajia
Crispy spiced potato fritters coated in seasoned chickpea batter. A hugely popular Kenyan street food snack.
Prep Time
15 mins
Cook Time
20 mins
Servings
6 people
Ingredients
- •4 large potatoes, peeled and thinly sliced
- •1 cup chickpea flour (besan)
- •1 teaspoon cumin
- •1 teaspoon coriander powder
- •1/2 teaspoon turmeric
- •1/2 teaspoon chilli powder
- •1/4 cup fresh coriander, chopped
- •Water as needed
- •Salt to taste
- •Oil for deep frying
Instructions
- 1
Mix chickpea flour, cumin, coriander powder, turmeric, chilli, salt, and fresh coriander in a bowl.
- 2
Add water gradually and mix to form a thick, smooth batter.
- 3
Dip potato slices into the batter to coat evenly on both sides.
- 4
Heat oil in a deep pan for frying.
- 5
Fry coated potato slices in batches until golden and crispy, about 3-4 minutes per batch.
- 6
Drain on paper towels.
- 7
Serve hot with tamarind chutney or hot sauce.
Chef Tips
- •Slice potatoes as thin as possible using a mandoline for extra crispiness.
- •The batter should be thick enough to coat the back of a spoon.
- •Bhajia are best eaten immediately while still hot and crispy.
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