Bhajias, East African Snack, enjoyed especially in Kenya and Tanzania, a cultural import from the Indians dipped in a thick gram flour paste of spices, herbs and fried until crispy.
- 1 large potato sliced thinly
- ½ cup gram flour
- 1 teaspoon minced ginger
- 1 tablespoon rice or corn flour
- 1-2 teaspoons spice cumin or coriander.
- ½- 1 teaspoon pepper
- ¼ cup 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, pepper, salt and herbs.
Add water a little at a time- enough to form a thick paste.
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 with oil up to the ½ inch- medium-high heat.
Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes.
Note:Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil)
Repeat process until all the potatoes have 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 a pan lined with paper towels.
Serve warm with ketchup or chutney
Happy cooking with liba🤗🤗🤗🤗