These crispy bhajias or sometimes called pakoras are a Favourite snack across East African Coast. They are easy to make and consume less time. Maru Bhajia are Generally Potatoes peeled and sliced, then mixed with Gram flour, spices, salt onions, chopped coriander leaves and deep fried.
However in my version I have added some rice flour to add some crunchy texture.
Ingredients :serves 4-5 pax
5-6 Medium white potatoes
1 pc red onions chopped
1 cup gram/chick pea flour
1 tsp of rice flour
½ teaspoon salt
½ teaspoon chilly powder (optional)
1 teaspoon jeera (Cumin seeds)
1 teaspoon coarsely ground pepper
Pinch of turmeric
Pinch of soda bicarbonate
Very small bunch of finely chopped coriander or spinach leaves
1 teaspoon of a mixture of minced green Chillies, garlic and ginger (optional)
Directions:
1. Peel and slice the potatoes. My potato grater has 2 sizes and I chose the thicker slices or if you are good in handling knife then use your knife to cut the slices or use Mandoline instead
2. Wash and soak the potato slices in salted water for 15 minutes.
3. Mix the salt, pepper, (chilly powder) jeera seeds and turmeric with the chick pea flour and the rice flour.
4. Sprinkle this mixture thinly on a tray.
5. Sprinkle some coriander, chillies and ginger mixture thinly on the chick pea flour.
6. Drain the potatoes and layer them on top of the chickpea flour and spices.
7. Sprinkle the chick pea flour mixture on top of the potato slices topped by the coriander, chilly and ginger.
8. Repeat this until all the potatoes have been used up.
9. Keep this mixture to marinate for 30 minutes.
10. Add the bicarbonate of soda to the mixture now and using your hands, mix the potatoes well until they all get thinly covered with the flour and spices mixture. Do not add any water to this mixture. The salt and washed potatoes will create some moisture to enable you to cover all the potatoes with the spicy chickpea flour.
11. Heat some oil in a wok, or electric frier and fry these Potatoes bunch by bunch, carefully droping on the medium hot oil .
At first, keep the heat high for the oil. To check the oil has reached the right temperature drop one of the potato mixture in the oil. If it rises quickly to the top, your oil is ready. Now lower the heat and fry some of the bhajias at medium heat in small batches to allow them to cook well and crispy. You may need to adjust the heat occasionally to ensure the bhajias cook well and crispy.
12. Enjoy Crispy Potato Bhajia or Maru’s Bhajia with any chutney or dip of your choice .
I used the tomato Chilli chutney.
Mzedu Kitchen
Mzedu Kitchen 