Maru crispy bhajiya
Thin, crunchy potato fritters, Nairobi style
The famous East African potato bhajiya: wafer-thin potato slices coated in a garlicky, chilli gram-flour batter and fried until crisp. Make them in small batches so the batter doesn't go watery. Serve hot with maru bhajiya chutney.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
Method
0/6 doneStep 1: Mix 2 ⅞ oz gram flour (besan), 2 tsp garlic paste, 2 tsp ginger paste, 2 tsp chilli paste, 2 tbsp fresh coriander, 2 tsp lemon juice, 1 tsp salt and 4 tbsp water into a thick batter. It should cling, not run.
Step 2: Heat oil in a kadai over a medium-high heat (350°F).
Step 3: Put a third of the 1 ⅛ lb potatoes in a bowl, add a third of the batter and mix well so every slice is coated.
Step 4: Deep fry immediately, dropping the slices in one by one, for 4–5 minutes, until golden and crisp. Drain on kitchen paper.
5 minStep 5: Make the rest of the bhajiya the same way, in two more batches. Prepare the batter and slices in small portions so the batter doesn't turn watery.
10 minStep 6: Serve hot with maru bhajiya chutney.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 35 g
- Fat
- 14 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does maru crispy bhajiya take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
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