This traditional African snack is made of spicy potatoes, and it’s a favorite among people all over the continent. Bhajias are usually served as a side dish at special occasions like weddings and parties, but they’re also great for snacking on any day of the week. In this blog post, we’ll tell you all about how to make Kenya Bhajias, including tips and tricks for the best results. We’ll also give you some variations on this popular dish so that you can enjoy it in different ways. Finally, we’ll tell you where to buy Kenya Bhajias near you!
Why are Bhajias so popular?
They are loved all over the continent because they are tasty, easy to make, and very affordable. Kenya Bhajias can be enjoyed as a snack or a side dish with kachumbari or chutney.
When you travel in Kenya, you will find Bhajias as street food or in restaurants, served as an appetizer or main dish. Bhajias are often offered at local parties such as weddings, birthday parties, or iftars as a perfect party-starter.
What ingredients are used to make Bhajias?
Potatoes: These are the main ingredients for Bhajias. You can peel or not them, but it is essential to make sure you cut them into equal sizes to cook evenly.
Gram Flour: This is also known as Besan and is made of chickpeas. It is used to make the batter for coating the potatoes.
Water: The consistency of the batter should be like that of pancake mix. You may need to add more or less water depending on the flour you are using.
Garlic Paste: Garlic gives the Bhajias a delicious flavor and aroma. You can either make your paste or buy it pre-made from the store.
Minced Ginger: Ginger is another ingredient that contributes to the flavor of Bhajias. It can be fresh or ground, and you can add as much or as little as you like.
Salt: Salt is a necessary ingredient in any dish, and it helps to bring out the flavors of the other ingredients.
Paprika: This is an East African spice. It gives the Bhajias a nice reddish color and a spicy flavor.
Green Chili Pepper: This is another ingredient that contributes to the dish’s spiciness. Depending on your taste preference, you can add as much or as little as you like.
Cumin Powder: Cumin is also popular in Indian cuisine and adds an earthy flavor and color to the dish.
Garam Masala: This is a mix of different spices, including cardamom, cinnamon, cloves, and black pepper. It gives the Bhajias an even more spicy flavor.
Oil: The potatoes are fried in oil to become crispy and golden brown.
Chopped Coriander: Coriander is a herb used in many Indian and East African dishes. It gives the Bhajias a fresh flavor and aroma.
Now that you know all about the ingredients and why Bhajias are so popular, it’s time to learn how to make them!
How to make the perfect Kenyan Bhajias?
First, wash and peel the potatoes. Cut them into thin slices, and then set them aside.
In a bowl, mix together the gram flour, water, garlic paste, ginger paste, salt, paprika, green chili pepper, and cumin powder. Mix everything together.
Coat each slice of potato in the batter, and then set them aside.
Bring the oil to medium heat. Add the coated potatoes to the hot oil, and fry until they are golden brown.
Use a skimmer to remove them from the oil and place them in a paper-lined bowl to drain off any extra oil.
Serve and enjoy!
Variations
There are several possible variations you can use for the Bhajias recipe.
Chili and Garlic Bhajias: These have a spicy flavor thanks to the chili pepper and garlic paste.
Masala Bhajias: Add some extra masala spice mix to the batter for a more flavorful dish.
Paneer Bhajias: Replace the potatoes with paneer cheese for a more decadent, more filling snack.
Onion Bhajias: Fry some chopped onions and potatoes for an extra flavorful dish.
Tomato Bhajias: Add some chopped tomatoes to the batter for a colorful and tangy snack.
How to store Bhajias
If you have any leftovers, you can store them in an airtight container in the fridge for up to 2 days.
When ready to eat them, simply microwave them for a few minutes until they are nice and warm.
Side Dishes for Bhajias
Bhajias go very well with some kachumbari or chutney.
Kachumbari: This is a simple salad of chopped tomatoes, onions, and cucumbers. It’s the perfect light side dish for Bhajias.
Chutney: There are many different types of chutney, but all of them are made of chopped or ground vegetables mixed with spices. They add a delicious flavor and crunch to the Bhajias.
Zanzibar Mix, Urojo: This is a spicy East African condiment made of chopped tomatoes, onions, and chili peppers. It’s the perfect accompaniment to Bhajias for those who like their food extra spicy!
Dipping Sauce: If you want something a little more luxurious to go with your Bhajias, try making a dipping sauce made of cream, yogurt, or melted butter. Another delicious option is a tomato-based sauce with herbs and spices.
Now that you know all about Bhajias, it’s time to give them a try! Enjoy! They are the perfect snack for any occasion and are sure to be a hit with your friends and family.
How thick should the Potato Slices be?
Ideally, the potato slices should be about ¼ inch thick. This will ensure that they are crispy and golden brown when fried. If they are too thin, they may not cook through properly, and if they are too thick, they will not be as crispy. Experiment until you find the thickness that you like best.
Can I replace the Potatoes with something else?
Of course, you can replace the potatoes with any other type of vegetable that you like. Some good options include cauliflower, zucchini, or green beans. You may need to adjust the cooking time depending on what vegetable you use.
Where can I find Garam Masala?
Garam masala is a mix of different spices popular in Indian cuisine. It gives dishes a spicy flavor and aroma. If you can’t find garam masala in your local grocery store, you can make your own mix by combining different spices like cinnamon, cardamom, cloves, and black pepper.
Can I prepare the Bhajias ahead of time?
Yes, you can prepare the Bhajias ahead of time. Just mix the batter and store it in the fridge for a few hours or overnight. Add the potato slices and cook as directed when ready to fry them. Thaw them out before frying. You can also prepare them entirely ahead of time and store them in an airtight container in the freezer.
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KENYAN BHAJIAS
Ingredients
- 10 Potatoes medium, peeled and sliced into thin coin shapes
- 1 cup Flour
- 1 cup Gram flour
- ¼ teaspoon Garam masala
- 1 pinch Cumin
- 1 teaspoon Ginger minced
- ¼ teaspoon Green chili pepper chopped
- 1 teaspoon Garlic paste
- 1 teaspoon Paprika
- 1 teaspoon Salt
- Freshly chopped coriander leaves
- 1 cup Water
- ¼ cup Olive oil
Instructions
- Cut the potatoes into slices. Make sure not to make them too thick. So they don't burn from the outside.
- Combine the flour, gram flour, masala spice, cumin, ginger, green chili pepper, garlic paste, paprika, salt, and coriander in a large bowl, and mix everything well.
- Add the water slowly to see when the batter is too liquid or needs more water. It should be like a pancakes batter.
- 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 pan.
- Drain your potato slices off extra batter, and then carefully dip them into the hot oil.
- Fry the bhajias until there are golden brown. For a few minutes.
- 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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