Tuesday, 12 April 2011

Crispy Potato Bhajia often referred to as Maru's Bhajia

These crispy bhajias are also called Maru na Bhajia (meaning Maru’s bhajia). Maru is the name of a restaurant in Nairobi and they make these crispy potato bhajias and East African's all over the World  still  talk about them.  My recipe makes bhajias similar to Maru Bhajias.

Ingredients for 2 servings:

5-6 Medium white potatoes
1 cup chick pea flour
½ teaspoon salt
½ teaspoon chilly powder (optional)
1 teaspoon ajwain (Carom seeds)
1 teaspoon coarsely ground pepper
Pinch of turmeric
Pinch of soda bicarbonate
Very small bunch of finely chopped coriander
1 teaspoon of a mixture of minced green chillies and ginger (optional)


1. Peel and slice the potatoes. My potato grater has 2 sizes and I chose the thicker slices.

2. Wash and soak the potato slices in salted water for 15 minutes.

3. Mix the salt, pepper, (chilly powder) ajwain and turmeric with the chick pea flour.

4. Sprinkle this mixture thinly on a tray.

5. Sprinkle some coriander, chillies and ginger mixture thinly on the chick pea flour.

6. Drain the potatoes and layer them on top of the chickpea flour and spices..

7. Sprinkle the chick pea flour mixture on top of the potato slices topped by the coriander, chilly and ginger.

8. Repeat this until all the potatoes have been used up.

9. Keep this mixture to marinate for 30 minutes.

10. Add the bicarbonate of soda to the mixture now and using your hands, mix the potatoes well until they all get thinly covered with the flour and spices mixture. Do not add any water to this mixture.  The salt and washed potatoes will create some moisture to enable you to cover all the potatoes with the spicy chickpea flour.

11. Heat some oil in a wok and fry these potatoes. Keep the heat high for the oil.  Check that it's reached the temperature for putting a couple of drops of the potato mixture.  If it rises quickly to the top, your oil is ready.  Now lower the heat and fry the bhajias at medium heat to allow them to cook well and crispy. You may need to adjust the heat occasionally to ensure the bhajias cook well and crispy.

12. Enjoy them with any chutney or dip.

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  1. looks crispy and delicious dear......

  2. Irresistible bhajia,feel like having some..

  3. awesome crispy and tasty potato chips

  4. Looks yummy. Just love anything with potatoes.

  5. Looks so gud ....I can eat right away

  6. Tempting & crispy bhajias!!!
    Prathima Rao
    Prats Corner

  7. crispy bjaji looks perfect for evening snack with tea

    Hamaree Rasoi

  8. These look so delicious! I would love to try them sometime :)

  9. Awesome recipe...crispy and yummy...

  10. thats really lovely....
    wanna taste now itself...

  11. Wow wonderful looks very authentic. There r awards waiting 4 u in my blog pls feel free to collect them.

  12. Wow it looks sooo tempting .. feel like having it right now :)

  13. It looks so delicious. fantastic this post for recipes. really watering in my mouth and i love it . great idea and interesting details shared in the post. yummy food


  14. Bhajiyas look delicious.Really tasty.

  15. Delicious bhajias,very flavorful..

  16. oh gimme - those look simply delightful!!

  17. As a vegan Irish-American, this recipe hits me on all levels! Can't wait to try it and am so glad I discovered your blog.

  18. Will try this recipe now!
    Back home in St Lucia, bhajia is yham.
    Have eaten these many times. Love it x

  19. This is the veggie heaven "Barbecue" solution. We love to make them outside on the portable gas stove when we have guests.
    Thank you so much for your clear instructions !

  20. very tasty maru bhajia

  21. ths luks soo inviting. crisoy too. first time here! nice simple description. do drop by my space as well..

  22. The potato bhajiyas look nice n crispy. I Love Gujarati food.

  23. Great idea, looks scrumptious!


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