KENYAN POTATO BHAJIA'S
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| KENYAN POTATO BHAJIA'S |
KENYAN POTATO BHAJIA'S
INGREDIENTS
- 500gm potatoes, peeled and sliced thinly
- 1 cup gram flour/chickpea flour/besan
- 1 tsp salt
- 1 tsp red chili powder
- 2-3 tbsp chopped parsley/dhania/coriander
- 1/4 tsp garlic paste
- 1/4 tsp black pepper powder
- a pinch of turmeric powder
- 1 tsp cumin seeds
- Oil for frying
- 1 cup water
- 1/4 gram masala
- 1 tbsp granulated sugar
- 1/4 tsp of orange or yellow food colour
METHOD OF PREPARATION
- In a bowl, pour in the gram flour. Add all the spices and mix them up with a little water a time to make batter that is slightly thicker than pancake batter.
- Once the batter is ready put in the sliced potatoes a small batch at a time.
- Ensure they are completely coated.
- In a deep frying pan preheat the oil. Hold up each slice before putting in the oil to remove any excess batter. Turn the slices so they can cook on both sides.
- When they are cooked use a skimmer to remove from the oil letting excess oil drip back. Transfer to a plate lined in paper towel to drain the oil.
Serve warm with kachumbari, ketchup and a warm coke.
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