This week, we’re sharing a recipe for bhajia from African Soulfood, located at the Nazareth Plaza in Marietta. The popular East African snack and street food is made from fried potato slices.
Like many iconic street foods, bhajia owes its origins to overseas trade and cultural intersections.
“Bhajia has deep roots in East African Indian communities. When Indian traders and workers settled in Kenya, especially during the building of the railway in the late 1800s and early 1900s, they brought their food traditions with them,” said Tracy Gitonga, owner and operator of African Soulfood.
Eventually, the South Asian flavors melded with Kenyan cooking, creating something entirely distinct. Now an integral part of East African cuisine, bhajia often appears at celebratory gatherings like weddings and holidays, as well as at roadside food stalls.
“For me, it represents that beautiful mixing of cultures that shaped so much of Kenyan cuisine,” Gitonga said.
You’ll find most of the ingredients needed for this recipe at the grocery store or farmers market. Gitonga recommends a specialty, international, or Indian grocery store for the gram (chickpea) flour and aromatics. The rice flour used in this recipe is key to maintaining the crispiness of the potatoes, so Gitonga strongly advises not skipping or substituting it. She also cautions not rushing the batter.
“It needs to rest for a few minutes so the flavors come together and the texture is right,” she said of mixing the bhajia batter.
And don’t let the oil get too hot, as the outside of the bhajia will burn before the inside cooks. Meanwhile, if the oil isn’t hot enough, the bhajia will soak up too much and become greasy.
“A good way to test is to drop a small bit of batter in first and see if it sizzles and rises steadily,” Gitonga said.
Finally, use a mandolin to ensure thin, uniform potato slices. Don’t overcrowd the pan, and be sure to fry the potato slices in small batches so the temperature stays even and each piece gets a crispy golden finish.
Ingredients
Bhajia
- 3 large golden potatoes, preferably Russet or Yukon Gold
- 8 Tbsp gram (chickpea) flour
- 2 Tbsp rice flour
- 1 tsp turmeric powder
- 4 Tbsp fresh coriander (cilantro), chopped
- 2 tsp salt (salt to taste)
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1 tsp ginger paste
- 1 Tbsp cold water
- 2 cups oil for deep frying
Tomato chutney (optional)
- 2 tomatoes
- 1 garlic clove
- 1 green chile
- 1 small piece of ginger
- Fresh coriander, to taste
- 1 Tbsp lemon juice
- Salt, to taste
To make the chutney, blend 2 tomatoes, 1 garlic clove, 1 green chili, a small piece of ginger, fresh coriander, 1 tablespoon lemon juice, and salt until smooth.
Directions
- Prep the potatoes: Wash, peel, and slice potatoes into very thin rounds using a mandolin or sharp knife.
- Keep the slices submerged in a bowl of cold, salted water until ready to fry. (This prevents browning and removes excess starch.)
- Mix the batter: Combine gram flower, rice flour, and seasonings in a wide bowl. Mix well.
- Remove the potato slices from the water and pat completely dry with a kitchen towel.
- Add cold water and chopped coriander (cilantro) and mix, creating a pancake batter-like consistency. Add water slightly as needed to achieve desired texture.
- Place only a few potato slices in the flour mixture at a time. Toss each potato slice with your hands until each slice is evenly coated.
- Heat oil for deep frying in a deep pan or kadai over medium-high heat. The oil should be hot but not smoking. To test, drop in a tiny bit of batter. It should sizzle and float up right away.
- Fry the potatoes: Add potato slices one at a time so as not to clump. Do not overcrowd the pan.
- Fry on low to medium heat, turning once, until light golden and crispy, about 3 to 4 minutes per batch.
- Remove and place on paper towels to drain.
- Make the chutney: Pulse all ingredients in a blender or food processor until smooth.
- Serve the bhajia: Serve immediately, while hot and crispy, alongside tomato or tamarind chutney.
