Kenyan Bhajia (Potato Fritters)
User Reviews
4.9
Kenyan Bhajia (Potato Fritters)
Description
Kenyan Bhajia (Potato Fritters) feature thinly sliced potatoes dipped in a flavorful batter combining chickpea flour and cornflour with an array of spices including turmeric, chili, onion, garlic, and ginger powders. The sliced potatoes are first soaked in ice water, ensuring even cooking and a crisp texture. Frying at 320°F develops a deep golden crust while maintaining softness inside. The accompanying tomato dipping sauce balances the fritters with a fresh, spiced blend of tomatoes, onions, garlic, coriander, chili, and cumin, cooked down for intensity. Together, they offer a satisfying combination of savory spice and crispy texture, suited for sharing as a snack or starter. Preparing the batter without lumps and drying the potatoes thoroughly are key steps for optimal crispness, while the optional turmeric adds a warm color and subtle flavor.
Ingredients
Ingredients:
- 2.2 lb potato
- 3 ¼ cups chickpea flour
- 1 cup cornflour
- ½ tsp Turmeric optional
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp salt
- 1 tsp black pepper
- 1 jalapeno pepper green
- ½ cup cilantro chopped, fresh
- 3 cups water
Tomato dipping sauce:
- 2 tomato large
- 1 onion large
- 1 tsp Coriander to taste, fresh
- 1 tbsp chili powder
- 1 tbsp cumin
- 4 cloves garlic crushed
- salt to taste
- black pepper
Instructions
- Peel and finely slice the potatoes into equal sizes to cook evenly. Place in a bowl with add ice cubes, and put aside until you're ready to cook. Dry them completely using either kitchen or paper towels.
- For the batter, mix together the chickpea flour and all the spices in a bowl.
- Slowly add the water while continually mixing to create a smooth batter. Stir all the time to to prevent the batter from forming lumps.
- Heat the oil in a saucepan to 320° F (160° C).
- Drain the potatoes and dip them in the batter.
- Carefully place in the vegetable oil and fry till golden brown, around 3-4 minutes until they are golden brown.
- Remove and place on paper towels to drain the excess oil and repeat until all the potatoes are cooked.
Tomato dipping sauce:
- Add all the ingredients into a blender and add 1 cup of water. Blend until everything mixed together.
- Add the blended mixture into a saucer pan and simmer over low heat for 10 minutes until it thickens and becomes darker in colour. Remove and serve alongside the hot potato bhajias.
Notes
User Reviews
Overall Rating
4.9
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