Kenyan
Kenyan Potato Bhajia
Crisp-edged potato slices coated in a spiced gram flour batter, fried until golden and fragrant. In Kenya, bhajia are often served hot with kachumbari or a tangy tamarind-coriander chutney.
Watch it madeBabra Muthoni · 12:17
Ingredients
- Medium potatoes, peeled and sliced into thin rounds3
- Gram flour3/4 cup
- Rice flour2 tbsp
- Fresh coriander, finely chopped1/4 cup
- Green chili, finely chopped1
- Garlic, grated2 cloves
- Fresh ginger, grated1 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1/2 tsp
- Salt3/4 tsp
- Lemon juice1 tbsp
- Water1/2 cup, as needed
- Vegetable oil, for deep frying3 cups
- Kachumbari or tamarind-coriander chutney, to serve1/2 cup
Method
- Rinse the sliced potatoes in cold water, then drain and pat them very dry with a clean towel.
- In a bowl, mix the gram flour, rice flour, coriander, green chili, garlic, ginger, cumin, ground coriander, turmeric, red chili powder, salt, and lemon juice.
- Add water a little at a time, stirring until you have a thick batter that coats the back of a spoon.
- Fold the potato slices into the batter until each slice is well coated, then let them sit for 5 minutes while the oil heats.
- Heat the oil in a deep pan over medium heat to about 175°C, or until a small drop of batter sizzles and rises steadily.
- Fry the battered potato slices in small batches, separating them as they go into the oil so they do not clump together.
- Turn the bhajia occasionally and fry for 4 to 6 minutes, until the potatoes are tender inside and the coating is deep golden and crisp.
- Lift the bhajia out with a slotted spoon and drain on a rack or paper towel.
- Serve hot with kachumbari or tamarind-coriander chutney.
Common questions
Can I substitute the gram flour or rice flour in Kenyan potato bhajia?
Gram flour gives the classic earthy flavor and crispness. If needed, use chickpea flour for gram flour. For rice flour, cornflour or a little extra gram flour can work, but the coating may be slightly less crisp.
How long do Kenyan potato bhajia take to make from start to finish?
Plan for about 25 to 35 minutes total. Slicing and mixing the batter takes around 10 minutes, resting the coated potatoes 5 minutes, and frying in batches usually takes 10 to 15 minutes depending on batch size.
What are the most common mistakes when frying potato bhajia?
The biggest mistakes are wet potatoes, a batter that is too thin, and oil that is not hot enough. These cause soggy bhajia and excess oil absorption. Also avoid overcrowding, which lowers the oil temperature and makes them stick together.
How should I store leftover potato bhajia and reheat them?
Cool them completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer at 180°C until crisp again. Avoid microwaving, which makes the coating soft.
What should I serve with Kenyan potato bhajia?
They are best served hot with tangy chutney, chili sauce, tamarind sauce, or a simple squeeze of lemon. They also work well as a snack with tea, or as a side with Kenyan-style meals and salads.