Name: KENYAN BHAJIAS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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Kenyan bhajias are a beloved East African snack with crispy, spiced potato bites enjoyed across many cultures. Their unique preparation sets Kenyan bhajias apart, resulting in an irresistibly crisp exterior and soft, flavorful center.

All About Kenyan Bhajias

Kenyan Bhajias are a popular street food snack in Kenya, featuring crispy, spice-seasoned potato bites. Versatile and aromatic, they’re enjoyed both as a quick snack and during special gatherings.

Ingredients for Authentic Kenyan Bhajias

Potatoes: Thinly sliced, preferably peeled. I like using firm ones so they hold their shape when fried.
Gram Flour (Chickpea Flour): This gives bhajias their signature texture and golden color.
Fresh Coriander: Chopped finely for that fresh, herby kick.
Garlic: Freshly minced or crushed for deep, bold flavor.
Ginger: Grated or minced, it adds warmth and depth.
Chili: Fresh or ground, depending on your heat preference.
Cumin Seeds: For that toasty, earthy note that makes them irresistible.
Turmeric: Just a pinch for color and a subtle flavor boost.
Salt: To bring all the flavors together.
Water: Make a thick, clingy batter that hugs the potatoes.
Oil: For deep frying; I usually go for vegetable oil.

Top view of the ingrediets for the Kenyan Bhajis.

Variations

Chili-Garlic Bhajias: Add chili peppers and garlic paste for extra spice.
Masala Bhajias: Mix in additional masala spices for a deeper flavor.
Paneer Bhajias: Use paneer cheese instead of potatoes for a richer snack.
Onion Bhajias: Combine chopped onions with potatoes for enhanced taste.
Tomato Bhajias: Add diced tomatoes for a tangy twist.

Keesha’s Tips & Tricks

Slice ‘Em Thin & Even: Slice thin and even for edge-to-edge crispness with no burnt edges or soggy middles. For big batches, use a mandoline.
Soak, Then Dry: After slicing, soak slices in cold water to rinse off extra starch, then dry thoroughly with a clean towel. Less splatter, more shatter-crisp.
Fry in Small Batches: Don’t overcrowd the pan, trust me on this one. When I’m making chips for family or friends, I fry in batches so each slice gets its moment in the oil.
Season Right After Frying: While the chips are still hot, I sprinkle on salt, paprika, or a mix of spices depending on the mood. The heat helps the flavors stick, and it always smells amazing.
Keep ‘Em Warm for Serving: Hold finished chips on a sheet pan in a low oven while you fry the rest. They stay hot and crisp, zero stress.

How to Store Kenyan Bhajias

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave until warm.

Side Dishes for Kenyan Bhajias

Kachumbari: Fresh salad of chopped tomatoes, onions, and cucumbers.
Chutney: Spiced vegetable relish adding flavor and crunch.
Zanzibar Mix (Urojo): Spicy sauce of tomatoes, onions, and chili peppers.
Dipping Sauces: Creamy yogurt-based sauces or tomato-based sauces with herbs.

FAQs about Kenyan Bhajias

Yes. You can bake them at 400°F / 200°C until crisp and golden. For best results, preheat an oiled sheet, lightly brush or spray the bhajias with oil, bake 10–15 minutes, flip, then bake 5–10 minutes more.

Drain freshly fried bhajias on paper towels and avoid stacking them to retain crispiness.

Yes, you can prepare and refrigerate them, reheating briefly in the oven or microwave before serving.

Other African Snacks You’ll Love

If you enjoyed these Kenyan Bhajias, you might love other African-inspired snacks like sweet Banana Puff Puff Beignets or crunchy Oven-Baked Chin Chin. Check out Poulet Yassa Skewers or flavorful Piri Piri Chicken Drumsticks for savory dishes.

KENYAN BHAJIAS

Keesha

Bhajias offer a quick, flavorful escape to Kenyan cuisine, ready in 20 minutes. These crispy potato fritters, rich in spices, are the perfect snack for any occasion.

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Snack

Cuisine African

Servings

Calories 433 kcal

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.

Video

Nutrition

Serving: 1 portionCalories: 433kcalCarbohydrates: 74gProtein: 12gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 425mgPotassium: 1671mgFiber: 10gSugar: 5gVitamin A: 41IUVitamin C: 71mgCalcium: 55mgIron: 4mg

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