Kenyan Bhajia (Potato Fritters)
Although originating in India where it’s known as aloo bhajia, potato bhajia is one of the most popular street foods in Kenya.
Kenya is home to a large Indian community, and much of the indigenous East African food is combined with Indian flavors resulting some amazing dishes that you can’t simply find anywhere.
These delectable potato fritters are a favorite local snack and they can also served as an appetizer. They are gluten-free as they are made with chickpea flour and corn flour, giving them their remarkable taste.
Enjoy this classic Kenyan bhajia recipe!
Kenyan Bhajia (Potato Fritters)
These Kenyan potato fritters are a gluten-free version of the Indian aloo bhajia and simply delicious.
Ingredients
Ingredients:
- 1 kg potatoes
- 3 ¼ cups chickpea flour 300 g
- 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 20 g, chopped
- 3 cups water 500 mL
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
- 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
Tried this recipe?Let us know how it was!
