Kenyan Bhajias

by Keesha
Keesha's Kenyan Bhajias

Bhajias are very popular across Africa, especially on the Kenyan coast. The traditional snack is made of potatoes which are coated with batter and then fried. Bhajias originate from India although they refer to them as bhaji. There are many different ways of preparing this delicious dish. I for example like them with additional seasoning and a bit crispier than you would usually find them. 

This recipe is very easy to cook at home and is ideal as an appetizer when you have friends over. I usually serve them as a starter to keep everyone entertained until the mean course is ready. The tasty bites are best served with Kachumbari or chutney. When you travel in Kenya you will find Bhajias as street food or in restaurants, served as an appetizer or as a main dish. Being a perfect party-starter, Bhajias are often offered at local parties such as Swahili weddings, birthday parties or iftars.


By Keesha Serves: 4
Prep Time: 30 minutes


  • 10 middle sized potatoes, peeled and sliced into thin coin shapes
  • 1 cup of gram flour mixed with garam masala
  • 1 cup of water
  • Garlic paste
  • Ginger paste
  • Freshly chopped coriander leaves
  • 1 tablespoon of salt
  • 1 tablespoon of paprika
  • ¼ teaspoon of green chilli pepper
  • 1 pinch of cumin



Pour the gram flour in a bowl and mix in all dry spices first. Then, add water to make a dough.


Dip the sliced potatoes in the batter, one at a time. Make sure they are completely immersed and the coat is evenly distributed.


Heat your vegetable oil in a deep-frying cooking pan.


Drain your potato slices off extra batter and then carefully dip them into the hot oil.


Turn the slices once they are golden brown.


Use your skimmer to remove them from the oil and place them in a paper lined bowl to drain off extra oil.


Serve them with kachumbari.

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