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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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 131kcal
Author Imma


  • 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


Calories: 131kcal | Carbohydrates: 24g | Protein: 6g | Fat: 1g | Sodium: 314mg | Potassium: 587mg | Fiber: 4g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 19.8mg | Calcium: 47mg | Iron: 4.5mg