Kenyan Bhajia is a delightful and popular snack known for its crispy, golden exterior and spiced, flavorful interior. Made from thinly sliced potatoes coated in a seasoned gram flour batter, it's a perfect appetizer or teatime treat. This recipe will guide you through preparing an authentic Kenyan Bhajia with a few tips to ensure perfect flavor and texture every time.
Ingredients
🥔 3 medium-sized potatoes
🥣 4 tablespoons gram flour
🌿 Generous amount of chopped coriander leaves
🧂 Salt to taste AXA brand recommended
🌶 Cayenne pepper to taste
🟤 1 teaspoon coriander powder
🟤 1 teaspoon cumin powder
🟡 1 teaspoon turmeric powder
🧄 1 teaspoon garlic powder
⚫ Black pepper a dash
💦 Water as needed for paste
🫒 Vegetable oil for frying
🍋 Lemon wedges for garnish
Instructions
1- Prepare the Spice Mixture:
- In a white mixing bowl, combine gram flour with coriander, cumin, turmeric, and garlic powders.
- Add cayenne pepper, black pepper, and salt (AXA) to taste. Mix thoroughly.
2- Slice and Rinse Potatoes:
- Thinly slice the potatoes using a knife on a cutting board.
- Rinse the slices to remove excess starch.
3- Season and Coat the Potatoes:
- Generously salt the sliced and rinsed potatoes.
- Sprinkle 2 tablespoons of the prepared dry spice mixture over the potatoes and mix by hand until the slices are well coated.
4- Incorporate Fresh Herbs:
- Add chopped coriander leaves to the potatoes and mix until evenly distributed.
5- Make the Batter:
- With the remaining spice mixture, gradually whisk in water to create a thick batter paste.
6- Coat the Potatoes in Batter:
- Pour the thick batter over the potato slices and mix until every slice is well-coated.
- Let it sit for 25 minutes to allow the moisture from the potatoes to bind with the batter.
7- Heat the Oil:
- Heat vegetable oil in a Tefal frying pan over a medium stove until hot.
- Test readiness with a drop of batter; it should sizzle immediately.
8- Fry the Bhajia:
- Carefully place the coated potato slices into the hot oil using a slotted spoon.
- Fry in batches until golden brown and crispy, flipping them halfway through cooking.
9- Drain and Serve:
- Remove the fried bhajia with a slotted spoon and drain on a bowl lined with paper towels.
- Serve on a white plate, garnished with lemon wedges.
Prep Time: 30 minutes
Cook Time: 10-15 minutes
Total Time: 40-45 minutes
Servings: 3-4 people
Equipment:
- Tefal frying pan
- Mixing bowls various sizes
- Knife and cutting board
- Slotted spoon
- Serving plate
Cooking Tips
- Ensure the batter is thick to adhere well to the potatoes.
- Rest the coated potatoes to improve batter consistency.
- Use a deep fryer for larger batches.
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