Bhajia — Print Recipe — The Culinary Codex

Thinly sliced potatoes dipped in a spiced gram flour batter and deep-fried until crispy and golden, Mombasa's most beloved street snack.

Ingredients

1 Slice potatoes into thin rounds, about three millimeters thick. Soak in cold water to remove excess starch.
2 Mix gram flour, chili powder, turmeric, cumin, ajwain seeds, and salt. Add water to form a thick, smooth batter.
3 Drain potato slices and pat dry thoroughly. Dip each slice into the batter, coating evenly on both sides.
4 Heat oil to 175C and fry battered potatoes in batches for four minutes until golden and crispy.
5 Drain on paper towels and season with a sprinkle of chaat masala while still hot.
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.