Bhajia
Kenyan-style spiced potato fritters in a crisp gram-flour batter, a beloved street snack served with tangy tamarind or coriander chutney.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a bowl, whisk the chickpea flour with the cumin, turmeric, chili powder, and salt, then slowly add about 3/4 cup of cold water to form a smooth batter the thickness of heavy cream.
- 2
Stir a handful of chopped cilantro into the batter and let it rest for 10 minutes while you slice the potatoes.
- 3
Heat 2 inches of vegetable oil in a deep pan to 350°F, testing with a drop of batter that should sizzle and rise immediately.
- 4
Dip each potato slice into the batter to coat fully, then carefully lower into the oil in small batches and fry for 3 to 4 minutes, turning once, until crisp and golden.
- 5
Drain the bhajia on paper towels, sprinkle with a little extra salt, and serve hot with chutney.
Plan it in Listahan
Add Bhajia to your week, check it against your household's allergens, and build the shopping list automatically.