Bhajias is an east African snack popular in Kenya and Tanzania. It is a cultural import from India that is dipped in a thick gram flour paste of spices and herbs and fried till crispy. It’s made of fried potatoes, and you can bet it’s quick, simple, and completely addictive!!!
- 2 large potatoes sliced thinly I used russet
- ½ cup gram flour
- 1 teaspoons minced ginger
- 1 tablespoon rice or corn flour
- 1-2 teaspoons spice cumin or coriander or carom seeds
- ½- 1 teaspoon hot pepper sriracha
- ¼ cup or more fresh herbs coriander parsley or cilantro
- 1/3 cup water plus more
- 1/2 teaspoon salt or more adjust to taste
- In a large bowl combine gram flour, rice flour, ginger spice, hot pepper, salt and herbs.
- Add water a little at a time- enough to form a thick paste that coats the back of a spoon.
- Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated.
- Let it rest for about 5-10 minutes to absorb the flavor
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat.
- Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes. Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil.
- Repeat process until all the potatoes has been fried . Do add more flour to the batter as needed when it thins out. Adjust with spices
- Using a slotted spoon, transfer bhajias to pan lined with paper towels.
- Serve warm with this kachumbari, ketchup or chutney