Bhajias

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.

Course Snacks

Cuisine African

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 131kcal

Author Imma

Ingredients

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

Instructions

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

Nutrition