Maru bhajia, the famous potato fritters known in Kenya or simply aloo bhajia. It's the batter consistency and the crispness of these fritters which makes one eat more and more. The bhajia are served with maru chutney which is very simple to make. If you are looking for crisp potato bhajia try my recipe. I don't add cornflour, rice flour or other flours. It's simply chickpea flour.
Serves 4-6
Time: 30-40 minutes
4-6 potatoes peeled and sliced thinly
For the batter
1 cup chickpea flour ( besan)
2 tsp garlic paste
2 tsp ginger paste
1-2 tsp finely chopped green chillies ( optional )
2 tbs fresh coriander chopped
1 tbs lemon juice
1/2 tsp turmeric
Salt to taste
For the maru bhajia chutney
2 tomatoes grated
1 small cucumber peeled and grated
1/4 cup fresh coriander chopped finely
1 tsp chilli sauce
1/2 cup tomato ketchup
2 small or 1 big carrot grated
Method
Mix all the ingredients of the batter into a thick consistency. Tip in the sliced potatoes into the batter and mix with your hand. Leave it in for 10 minutes.
in the meantime, heat the oil. add potato slices in the oil, very few at a time so that they get enough space to swim around. Once golden and crisp, remove with a slotted spoon on the kitchen paper.
In the picture below are the fried chillies. I had the batter leftover so threw in some chillies. They tasted amazing.
To make the maru chutney, just mix all the ingredients and adjust the seasonings. To make it extra hot you can either add crushed fresh red chillies or 1-2 tsp siracha chilli sauce.
Serve the bhajia hot with the chutney on the side. I like to have mine with tea but some do like it with cold drinks.
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