Steps to Prepare Ultimate Potato bhajia (bhajia mwitu)

Potato bhajia (bhajia mwitu). On this video learn my take on this tasty and popular potato dish. The secret in great bhajia dish is in the gram flour which you can't substitute with. Peel and chop the potatoes very finely.

Crispy, spiced potato fritters are the most iconic of bhajias. Here's a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the South Asian-East African dinner table. You can have Potato bhajia (bhajia mwitu) using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Potato bhajia (bhajia mwitu)

1. It's 4 of medium potatoes.
2. You need 1 cup of gram flour / All purpose flour.
3. It's 1 of green chillie.
4. Prepare 1 tsp of curry powder (simba mbili).
5. Prepare 1 bunch of coriander (dhania).
6. It's 1 of onion.
7. It's 1 clove of garlic.
8. It's 1 of small bulb of ginger.
9. You need 1 pinch of egg yellow.
10. Prepare 1 pinch of baking powder.
11. You need 1 cup of water.

Maru bhajia recipe with step by step photos - crispy and tasty potato bhajia recipe. Maru's bhajia is a famous snack that is served by maru restaurant in nairobi in kenya. Basically these are crisp potato fritters or pakoras made with spiced gram flour batter. Bonda has potato or mixed vegetable filling while Gota is made by green fenugreek leaves.

Potato bhajia (bhajia mwitu) step by step

1. Set the ingredients as shown below.
2. Chop the potatoes into rings using a knife, but for my case i used the chopper below.
3. Put your flour into a bowl, add very finely chopped onions, dhania, grated garlic and ginger, egg yellow,chillie, curry powder, baking powder, enough salt and mix well using the water..
4. Add the slices of potatoes and let them rest for some minutes.
5. Heat your oil until medium hot, not very hot since the potatoes need to cook well. Deep fry until well browned.
6. Serve with kachumbari, khakis sauce or tomato sauce.

Onion bhajis are often eaten as a starter in Anglo-Indian restaurants before the main course, along with poppadoms and other Indian snacks. These crispy bhajias (often called pakoras or fritters) are also called Maru na Bhajia (meaning Maru's bhajia). Maru is the name of a restaurant in Nairobi, Kenya where they make these crispy potato bhajias and East African's all over the World still talk about them. They do have a branch in Wembley. I have not indicated the quantities for the batter because it 's a matter of what taste you need to come out from the bhajia, so put more of what you like most.