Homemade Bhajia Recipe


Bhajias are a fantastic snack and are loved the world over. They are extremely popular in Kenya (and East Africa in general) such that any restaurant worth its salt just has to have them on their menu. They also constitute a very popular street food in Kenya. Bhajias are excellent appetizers and finger foods or even as a main dish. Bhajias can be made out of any vegetable including onions, spinach, cauliflower, etc, but the most popular type in Kenya is the potato bhajia.

I love bhajias so much that I decided a long time ago to learn how to make homemade bhajias for myself in order to stop relying on the takeouts that were eating into my hard earned cash! My bhajias are made up of thinly sliced potatoes that are coated in spicy gram flour batter. Crispy on the outside and yet soft and fluffy on the inside.

In Kenya bhajias are normally served plain as they are, with chutney or ukwaju (tamarind chutney). Finger-licking stuff! Some of the other popular street foods in Kenya include kenyan masala chips/fries and kebabs.

Tips to successful bhajia recipe or homemade bhajias: 

Slice the potatoes thinly to ensure that they cook through. 
Your batter should not be too thin or too thick, it should just be thick enough to ensure that it coats the potato slices without sliding off. 
Your oil for deep frying should not be too hot or too cold. The oil should be heated on moderate heat so that the batter coating the potatoes can have enough time to crisp up without burning while the potatoes get sufficient time to cook completely. 
Season your batter well because unseasoned potatoes are not the best food.

    Bhajia Recipe

    We would eat it as a starter or as a snack, with coriander and tomato chutney. You can add fresh chilies to make it spicy if you wish. De-seeding the chilies will reduce the heat!


    Green Gram Flour
    Garlic powder
    Salt to taste
    Coriander (Dhania)
    Turmeric powder

    Bhajia Recipes
    Bhajia ingredients


    Mix the flour with salt, garlic powder, turmeric powder, minced onion and coriander (dhania) and mix. Add water and mix until you get a good consistency, not too runny and not too clumpy. For my potatoes, I prefer to boil them in salty water until slightly tender. It makes it easier for them to cook faster (in my opinion)
    Dip your potatoes a piece at a time in your gram mixture and fry in hot oil until golden brown.
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