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Kenyan Bhajia (Potato Fritters)

These Kenyan potato fritters are a gluten-free version of the Indian aloo bhajia and simply delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Course: Appetizer , Snacks
Cuisine: African

Ingredients

Ingredients:
  • 2.2 lb potatoes
  • 3 ¼ cups chickpea flour
  • 1 cup corn flour
  • ½ tsp Turmeric optional
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic and ginger powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 green jalapeno
  • ½ cup fresh cilantro chopped
  • 3 cups water
Tomato dipping sauce:
  • 2 large tomatoes
  • 1 large onion
  • 1 tsp fresh coriander to taste
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 4 cloves garlic crushed
  • salt to taste
  • black pepper

Instructions

    Cup of Yum
  1. 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.
  2. For the batter, mix together the chickpea flour and all the spices in a bowl.
  3. Slowly add the water while continually mixing to create a smooth batter. Stir all the time to to prevent the batter from forming lumps.
  4. Heat the oil in a saucepan to 320° F (160° C).
  5. Drain the potatoes and dip them in the batter.
  6. Carefully place in the vegetable oil and fry till golden brown, around 3-4 minutes until they are golden brown.
  7. Remove and place on paper towels to drain the excess oil and repeat until all the potatoes are cooked.
Tomato dipping sauce:
    Cup of Yum
  1. Add all the ingredients into a blender and add 1 cup of water. Blend until everything mixed together.
  2. 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