KENYAN POTATO BHAJIA RECIPE

How are you all doing today? I hope your week is getting on just fine and staying safe as always. Today I have for you one of my favourite childhood recipes and brings back great memories. Not only did I have this when younger but even now I would still have them anytime when the craving decides to check-in. Now I do know there are different versions of this recipe and other names like “viazi karai” but I am sharing what I know and how I remember them. My  Kenyan potato bhajia recipe is what I am talking about, flavourful, spicy and so delicious if I say so myself. You can easily order bhajia in many restaurants in Kenya and they will either come with some ketchup or my other favourite, a tamarind dip which just takes them to another level. For my Kenyan potato bhajia recipe you will need;

Ingredients

• 3 medium-sized potatoes
• 4 TSB gram flour
• Tsp Coriander powder
• Tsp Cumin
• A tsp Turmeric
• Tsp Garlic powder/granules
• Chopped coriander leaves a handful
• Cayenne to taste(optional)
• Salt to taste
•  Tsp Black pepper
• Water for the paste
• Vegetable oil for frying
• Lemon wedges for garnish

METHOD

• In a bowl, add your gram flour, spices, cayenne if using, black pepper and give them a good mix.
• Thinly slice your peeled rinsed potatoes into a bowl and salt them roughly a teaspoon but add more if need be.
• Spoon a tablespoon of the gram mixture into your potatoes, give them a good mix, add another spoon of the mixture and then add your chopped coriander leaves.
• Mix it all together until evenly coated and set aside.
• Create a paste with the remaining gram mixture and don’t make it too watery but slightly thick to be able to stick to the potatoes.
• Add water bit by bit until you get the right consistency more porridge-like.
• Spoon your paste onto the potatoes and mix again, add the remaining mixture and ensure all your potatoes are coated perfectly
• Leave it to sit for 25 minutes then stir it once again.
• In a pan heat up your oil for frying and get ready to start frying them.
• Start frying in batches but don’t overcrowd to avoid them sticking to each other.
• You could use a deep fryer if you have too many potatoes but make sure not to stack them.
• Once browned on both sides, remove and onto some parchment/greaseproof paper.
• Continue with the rest until finished.
• Serve, garnish with some lemon wedges.
• Enjoy with some chilli sauce or any one of your favourite dips.

My version is slightly different to others because I avoid making the paste over watery by spooning the dry gram flour mixture on the potatoes beforehand and rely on the moisture released by the potatoes which lets me estimate how much liquid there will be before making my paste hence why my paste is thicker. This makes you not to lose any flavours which are in the paste by it not being too watery which would overdilute the mixture which is not very nice.

That’s it a simple easy Kenyan potato bhajia recipe for you try out and tell me what you think. This recipe is easily in my list of favourites combined with my beef samosas and pilau which I try to make as often as I can to bring me closer to home. If you have any questions about this recipe do ask in the comments and I will get back to you as soon as I can. Also, I have a cooking channel and would love your support if you don’t mind so check me out and see more of my recipes. Until next time, have a lovely week and tell me have you ever tried bhajia?

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