How to Make Crispy Kenyan Bhajia’s

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Kenyan Bhajia’s
Bhajia’s are an extremely popular snack in East Africa, especially in Kenya. Bhajia’s can generally be made with a wide range of vegetables.

My version includes the use of rice to make them super crispy. If you’d like to omit the rice, mix all the ingredients with the sliced potatoes without using any water and fry.

Bhajia Recipe


⏩³/₄ cup rice, soaked for 2 hours
⏩³/₄ cup gram flour
⏩1 tsp ginger-garlic paste
⏩2-3 green chilies
⏩Juice of 1 lemon
⏩Salt to taste
⏩4 potatoes, thinly sliced
⏩¹/₄ tsp turmeric powder
⏩Coriander leaves, finely chopped
⏩Oil for deep frying


Grind the soaked rice with ¹/₂ cup water into a very fine but thick liquid. Add the gram flour, ginger-garlic paste, green chilies, lemon, and salt and blend for 1-2 minutes until all the ingredients are incorporated.

Pour the mixture onto the sliced potatoes, add turmeric powder and coriander leaves and mix. If you plan on frying the bhajia's some time later, don't mix the potatoes with the batter. The potatoes will release water and make the batter too thin.

Deep fry for 2-3 minutes or until crispy. Place onto a paper towel to get rid of any excess oil and serve.

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