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!!!


Immaculate Bites
Prep Time 20 mins
Cook Time 17 mins


  • 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
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Nympha Nzeribe
Hi there! I'm Nympha Chinenye Nzeribe, a writer and lifestyle enthusiast. Food consumption, has since the inception of time, been an inevitable part of our lives. Here, I commit to highlighting the history, uniqueness, and cooking realities of several dishes. Stay with me.

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