Kenyan Recipes: How to prepare crisp golden bhajia's

Bhajia’s are a common coastal snack among Kenyans. Aside from the fact that you will find them neatly displayed along the streets,the tasty treat has found its way into the kitchen of most Kenyans due to the fact that it is easy to prepare and it does not need a lot of ingredients.

Quick Fact: Did you know that bhajia's are not only made from potatoes, there are spinach, onion and vegetable bhajia's.

If you are the few who rely on the streets to get your hands on this coastal delight, you can now make your own plate with this step by step recipe.

Serves 4

Ingredients

Five big potatoes peeled and sliced thinly into coin shapes Vegetable oil for deep frying 1 cup of water 1 cup of Gram flour mixed with garam masala Garlic paste Freshly chopped coriander leaves 1 teaspn of alt 1/4 teaspn Food colour ¼ teaspn Red chilli pepper A pinch of cumin

Procedure

Pour the gram flour in a bowl and mix in all the spices with water to make the batter. Make it slightly thicker than that of pancakes. Dip the sliced potatoes in the batter, one at a time. Make sure they are completely immersed and the coat is evenly distributed. Heat your vegetable oil in a deep frying cooking pan. Drain your potato slices of extra batter and then dip them into the hot oil carefully. Turn the slices once they turn golden brown so that they can cook evenly. Use your skimmer to remove them from the oil and place them in a paper lined bowl to drain off extra oil. Sprinkle the coriander leaves on top of your cooked bhajia. Serve with kachumbari.