Thinly sliced potatoes dipped in a spiced gram flour batter and deep-fried until crispy and golden, Mombasa's most beloved street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: newspaper cone or plate
Garnishes: chaat masala, lime wedge
Accompaniments: tamarind chutney, kachumbari, chai
Instructions
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1
Slice potatoes into thin rounds, about three millimeters thick. Soak in cold water to remove excess starch.
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2
Mix gram flour, chili powder, turmeric, cumin, ajwain seeds, and salt. Add water to form a thick, smooth batter.
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3
Drain potato slices and pat dry thoroughly. Dip each slice into the batter, coating evenly on both sides.
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4
Heat oil to 175C and fry battered potatoes in batches for four minutes until golden and crispy.
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5
Drain on paper towels and season with a sprinkle of chaat masala while still hot.
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6
Serve immediately with tamarind chutney and kachumbari as an afternoon snack or tea-time treat.
Did You Know?
In Mombasa, the best bhajia vendor is the one with the longest queue, and locals will walk across town for their favorite.
Chef's Notes
Equipment Tips
- deep fryer or pot
- mixing bowl
- slotted spoon
Garnishing
chaat masala, lime wedge
Accompaniments
tamarind chutney, kachumbari, chai
The Story Behind Bhajia
Bhajia came to Kenya with Indian immigrants and took root especially in the coastal city of Mombasa, where the large Indian-Kenyan community made it a street food staple. Over decades, it became thoroughly Kenyan, served at every street corner and social gathering. The crispy potato fritters are the perfect companion to a cup of Kenyan chai, and during Ramadan, bhajia vendors become the busiest people in town.
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