Kenyan Bhajia (Potato Fritters)
These Kenyan potato fritters are a gluten-free version of the Indian aloo bhajia and simply delicious.
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
- 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
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