4.9 from 150 votes
Kenyan Bhajia (Potato Fritters)
Kenyan Bhajia are crispy potato fritters coated in a seasoned chickpea and cornflour batter, fried to a golden brown. Potatoes are thinly sliced, dipped into a spiced batter with turmeric, chili, and garlic powders, then deep-fried until crunchy outside and tender inside. The fritters come with a tomato dipping sauce made from blended tomatoes, onions, garlic, and spices simmered to thicken. This recipe highlights a blend of African spices and the contrast of crunchy fritters with a tangy sauce, ideal as a snack or appetizer.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
people
Course:
Appetizer, Snacks
Cuisine:
African
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.
Cup of Yum
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.