Recipe for making potato bhajia in Kenya
Fat: 19.4g, Carbs: 32.34g, Protein: 6.07g
There are 314 calories in 1 serving of Potato Onion Bhajia
Calorie breakdown: 51% fat, 41% carbs, 8% protein.
- Five big potatoes peeled.
- Vegetable oil for deep frying
- 1 cup of water
- 1 cup of Gram flour mixed with garam masala
- Garlic paste
- Freshly chopped coriander leaves
- 1 teaspn of alt
- 1/4 teaspn Food colour
- ¼ teaspn Red chilli pepper
- A pinch of cumin
- Slice the potatoes into thin slices using a knife, mandolin or a potato cutter.
- Pour the gram flour in a bowl and mix in all the spices with water to make the batter. Make it slightly thicker than that of pancakes.
- Dip the sliced potatoes in the batter, one at a time. Make sure they are completely immersed and the coat is evenly distributed.
- Add water in small amounts while continuously stirring until all the gram flour is well incorporated. Once the batter is at a consistency of your liking stop adding the water.
- Heat your vegetable oil in a deep frying cooking pan to medium heat.
- Drain your potato slices of extra batter and then dip them into the hot oil carefully.
- Do not overload as the oil could get cold and affect the quality of the bhajia.
- Turn the slices once they turn golden brown so that they can cook evenly.
- Use your skimmer to remove them from the oil and place them in a paper lined bowl to drain off extra oil.
- Sprinkle the coriander leaves on top of your cooked bhajia.
- Serve them hot and with kachumbari.
(Charnelle et Cardamome)
Bhajia originated from the Kenyan Coast and is a popular food there. It is commonly sold in the streets of the coastal areas. However its popularity has spread all over Kenya since hotels have now taken up the dish and are selling it.
Except potato, bhajia can also be made with spinach, onion and vegetables.
Tips for making successful bhajia
- Slice the potato thinly to ensure they cook evenly.
- Your batter should be thick enough to ensure that it coats the potato without sliding off.
- The oil should be heated moderately so as to give the bhajia ample time to get crisp without burning. Moderate heat will also help the potatoes cook well enough.
I rate the bhajia 3 out of 4