Ingredients
Potatoes
- 600 gwaxy potatoes, peeled
Batter
- 200 ggram flour (besan)
- 2 tbsprice flour
- 1 tspground turmeric
- 2 tspchilli powder
- 1 tspground cumin
- 1 tspground coriander
- ¼ tspasafoetida
- ¼ tspbicarbonate of soda
- 1½ tsp salt
- 1large bunch coriander, finely chopped
- 3green chillies, minced
- 220–250 mlcold water
To fry
- 1 litresunflower oil
Kachumbari and chutney
- 1red onion, thinly sliced
- 2tomatoes, diced
- juice of 1 lime
- coriander chutney and tamarind chutney, to serve
Directions
- Slice the potatoes into rounds about 3 mm thick — thin enough to cook through before the batter darkens. A mandoline gives the evenness this needs.
- Put the slices in cold water as you cut them, then drain and dry them thoroughly on a cloth.
- Whisk the gram flour, rice flour, spices, asafoetida and salt with the cold water to a batter that coats the back of a spoon thickly. Rest 30 minutes.
- Stir in the chopped coriander, green chilli and finally the bicarbonate, just before frying.
- Heat the oil to 175°C (350°F). Dip each potato slice individually so it is fully coated, let the excess drip, and slide it in.
- Fry six or seven at a time for 4–5 minutes, turning, until deep golden and crisp. Coat and fry them one by one rather than tipping a bowlful of battered slices in together, which welds them into a raft.
- Drain on a rack. For extra crispness, fry them a second time for 60 seconds once all are done — the Mombasa street method.
- Toss the onion and tomato with lime and salt for the kachumbari, and serve the bhajia hot with both chutneys and the salad.
- Kenyan bhajia are potato-only and thick-cut, which distinguishes them from the mixed Indian pakora.
Technique
- Dry the potato slices. Wet potato makes the batter slide off in the oil.
- The batter should coat, not cloak. Too thick and you are eating fried batter with a potato inside.
- Asafoetida is small in quantity and large in effect; leave it out rather than substituting.
Substitutions
- Cassava or plantain slices in the same batter.
- Half the chilli for a milder version, though Kenyan bhajia are meant to have heat.
Variations
- Bhajia sold with a fried egg on top, common at Nairobi stalls.
- Mix bhajia with onion and spinach, closer to the Indian pakora.
History
Gujarati gram-flour fritters remade in Kenya with thick potato slices, sold with tamarind and coriander chutney.
Frequently asked questions
What is Bhajia?
Bhajia is a street food from Kenya: gram-flour-battered potato slices fried crisp, Indian-Kenyan favorite. Gujarati gram-flour fritters remade in Kenya with thick potato slices, sold with tamarind and coriander chutney.
How long does Bhajia take to make?
Bhajia takes 20 min plus 30 min resting of preparation and 25 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Bhajia?
Yes, within limits. Cassava or plantain slices in the same batter. Half the chilli for a milder version, though Kenyan bhajia are meant to have heat.
What is the most important thing to get right in Bhajia?
Fry six or seven at a time for 4–5 minutes, turning, until deep golden and crisp. Coat and fry them one by one rather than tipping a bowlful of battered slices in together, which welds them into a raft.
