Bhajia (Spiced Potato Fritters)
The Quirky Foodster Team
Ingredients
Method
- Slice the potatoes thinly and evenly, about 3 mm (1/8 in) thick.
- In a bowl, whisk together the chickpea flour, turmeric, cumin, chilli powder, salt and baking powder.
- Gradually whisk in the water to form a smooth, fairly thick batter that coats the back of a spoon.
- Heat about 5 cm (2 in) of oil in a deep frying pan to 175°C (347°F).
- Dip the potato slices into the batter, coating evenly, and carefully lower into the hot oil.
- Fry in batches for 3–4 minutes per side, until deep golden brown and the potato is cooked through.
- Drain on paper towels and serve hot with lime wedges.
Introduction: Bhajia, spiced potato fritters coated in a chickpea flour batter, reflect the deep influence of Indian traders
and settlers on Swahili coast cuisine, sold hot from street carts across Tanzania as a popular,
crowd-pleasing snack, especially in Zanzibar and Dar es Salaam.
Cultural Background: Bhajia, spiced potato fritters coated in a chickpea flour batter, reflect the deep influence of Indian traders
and settlers on Swahili coast cuisine, sold hot from street carts across Tanzania as a popular,
crowd-pleasing snack, especially in Zanzibar and Dar es Salaam.
Tips: Slice the potatoes thin and even so they cook through fully in the frying time. The batter should be thick enough to coat the potato slices generously without dripping off entirely.
Variations: Use sliced eggplant, onion rings, or cassava instead of potato. Serve with a tamarind or coriander chutney for dipping. Naturally vegan and vegetarian.
Storage: Refrigerate cooked bhajia in an airtight container for up to 2 days; they will lose some crispness.
Reheating: Reheat in a 200°C (400°F) oven for 6–8 minutes to re-crisp.
FAQs:
Q: What is chickpea flour?
A: A gluten-free flour ground from dried chickpeas, also called besan or gram flour, widely available at Indian, Middle Eastern or health food grocers.
Q: Can I use other vegetables?
A: Yes, sliced onion, eggplant or cassava are all popular alternatives to potato.
Q: What's a good dipping sauce?
A: A simple squeeze of lime, or a tangy tamarind or coriander chutney.
- Medium potatoes, peeled and thinly sliced — 4
- Chickpea flour (besan) — 200 g (1 2/3 cups)
- Ground turmeric — 1 tsp
- Ground cumin — 1 tsp
- Chilli powder — 1/2 tsp
- Salt — 1 tsp
- Baking powder — 1/2 tsp
- Water, or as needed — 180 ml (3/4 cup)
- Sunflower oil, for frying
- Lime wedges, to serve
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