Kenyan Style Maru Bhajia
 
Prep time
Cook time
Total time
 
Maru bhajia is a popular Kenyan snack, made with thin potato slices, coated in a spicy gram flour and deep-fried. Indulgent, comforting and delightful.
Author:
Recipe type: Appetizer
Cuisine: East African Indian
Serves: 3-4
Ingredients
  • 2 large white potatoes; cut into ⅛ inch slices
  • 1 tablespoon grated ginger
  • ¼ cup chickpea flour/besan/gram flour
  • 1 tablespoon chopped green chilies
  • 1 teaspoon haldi/turmeric powder
  • 3 tablespoon chopped cilantro
  • 1½ teaspoon salt; adjust to taste
  • 2 tablespoon rice flour; finely ground
  • 1 teaspoon paprika (optional, I really love the sweet smokiness this lends and the hint of color)
  • Oil to deep fry
Method
  1. Wash and slice the potatoes using a mandolin slicer, or use a sharp knife to cut thin slices, no more than ⅛ inch wide.
  2. Pat dry the potatoes and place the slices in a large plate.
  3. Sprinkle on the salt, ginger, chillies, chili powder, turmeric, ajwain, cilantro, besan and rice flour. Let sit for 15 minutes.
  4. As the potatoes sit in the salt and spices their waters will release and there will be enough moisture released that will help to form a thick pasty batter. If not much water releases, add one tablespoon of water to create the thick paste like batter.
  5. Heat oil in a frying pan, wok or kadai.
  6. Use your fingers to smear some batter on to each slice and carefully add to the hot oil.
  7. Fry until the bhajias are crispy and golden.
  8. Turn in between of frying using a slotted spoon.
  9. Serve hot with your favorite chutney.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/kenyan-style-maru-bhajia/