Bhajia (potato fritters) is a delightful snack or side dish that can be enjoyed at any time of the day. They are crispy on the outside and soft on the inside, making them a favorite for many. Here’s a step-by-step guide to making delightful bhajia.
Ingredients:
- 4 large potatoes
- 1 cup gram flour (besan) – or regular wheat flour
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves, chopped
- Water
- Cooking oil
Preparation:
Prepare the Potatoes:
Wash and peel the potatoes, then slice them thinly. The thinner the slices, the crispier the bhajias will be.
Make the Batter:
In a large bowl, mix the gram flour, turmeric powder, chili powder, cumin seeds, coriander powder, and salt. Gradually add water to the mixture, stirring continuously to avoid lumps. The batter should be thick enough to coat the potato slices but not too runny.
Add the chopped coriander leaves to the batter and mix well.
Coat the Potatoes:
Dip each potato slice into the batter, ensuring it is well-coated.
Fry the Bhajias:
Heat oil in a deep-frying pan over medium-high heat. Once the oil is hot, carefully drop the coated potato slices into the oil.
Fry the bhajias in batches to avoid overcrowding the pan.
Fry until they are golden brown and crispy, turning occasionally to ensure even cooking
Remove the bhajias from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve:
Serve your bhajias hot with a side of chutney or kachumbari (the Kenyan fresh tomato and onion salad).
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