Crispy Kenyan Bhajia: A Flavorful Street Food Delight

Introduction: 

Kenyan cuisine is a vibrant tapestry of flavors, and one of the standout stars of the country's street food scene is "Bhajia." These crispy, spiced delights have won the hearts of locals and visitors alike. In this blog post, we'll take you on a culinary journey to explore the art of making Kenyan Bhajia—a snack that's not only delectable but also a perfect balance of textures and spices. Whether you're a seasoned chef or a novice in the kitchen, you can easily recreate this beloved street food at home. So, let's dive in and discover the magic of Kenyan Bhajia!

Ingredients:

For the Bhajia:

• 2 large potatoes, peeled and thinly sliced
• 1 cup gram flour (chickpea flour)
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• Salt to taste
• Water, as needed for the batter
• Oil for deep frying

For the Tamarind Chutney (Optional):

• 1/2 cup tamarind pulp
• 1/4 cup sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red chili powder
• Salt to taste

Instructions:

Step 1: Prepare the Potato Slices

1. Start by peeling the potatoes and then thinly slicing them into rounds. 
    

   

   To prevent excess starchiness, rinse the slices in cold water and pat them dry with a kitchen towel.

Step 2: Create the Bhajia Batter

1. In a mixing bowl, assemble the dry ingredients for the batter—gram flour, baking powder, ground cumin, turmeric powder, red chili powder, and salt.
    

   

2. Gradually introduce water into the dry mix while whisking continuously. The aim is to achieve a smooth, thick batter with a consistency that adheres to the back of a spoon.

Step 3: Coat the Potato Slices

1. Heat up your cooking oil in a deep frying pan or pot over medium-high heat.
    

   

2. Immerse each potato slice into the prepared batter, ensuring an even coating. Allow any excess batter to drip off before transferring to the hot oil for frying.

Step 3: Fry the Bhajia

1. Heat the cooking oil in a deep frying pan or pot over medium-high heat.
2. Carefully add the coated potato slices into the hot oil, ensuring not to overcrowd the pan. Fry them until they become beautifully golden brown and crispy, typically taking about 3-4 minutes per batch.
    

   

3. Using a slotted spoon, gently remove the fried Bhajia and place them on a plate lined with paper towels to allow any excess oil to drain.

Step 4: Prepare the Tamarind Chutney (Optional)

1. If you'd like to complement your Bhajia with tamarind chutney, start by combining the tamarind pulp, sugar, ground cumin, ground ginger, red chili powder, and salt in a small saucepan.
2. Cook the mixture over low heat, stirring continuously, until it thickens to a saucy consistency. Once achieved, remove it from the heat and let it cool.

Step 5: Serve and Enjoy!

1. Arrange your freshly fried Bhajia on a serving plate.
2. If you've prepared the tamarind chutney or have any preferred dipping sauce, serve it alongside the Bhajia.
3. Indulge in the irresistible delight of Kenyan Bhajia as a snack, appetizer, or alongside your favorite meal.

Conclusion:

 Kenyan Bhajia is more than just a street food—it's a delightful culinary experience. These crispy potato slices, coated in a flavorful gram flour batter, are a testament to the diversity and richness of Kenyan cuisine. Whether you enjoy them with a tangy tamarind chutney or your favorite sauce, these Bhajia are sure to tantalize your taste buds and transport you to the bustling streets of Kenya. So, roll up your sleeves, get frying, and savor the magic of Kenyan Bhajia in the comfort of your own kitchen!