Potato Bhajiyas are Indian fritters. Maru Bhajiya is no ordinary potato bhajiya. This is a popular Kenyan snack made with thin potato slices, coated with besan (without any added water) and deep-fried.
This indulgent snack is then served with a spicy, tangy tomato-based chutney.
In Nairobi, Kenya, a shop called Maru’s made these crispy bhajiyas. The family then moved to the UK and opened a shop in Wembley, London, and that’s how this recipe came over to the UK.
This is a perfect vegan, gluten-free tea-time snack.
Ingredients for Chutney
- 2–3 tomatoes
- ½ carrot
- 2–3 green chillies
- Bunch of coriander leaves
- 1 inch ginger (optional)
- Salt to taste
- Lemon juice
- ½ cucumber
- Few pieces of red capsicum
- Garlic
- Jaggery
- Cumin
Instructions
Blend everything together into a coarse paste. Adjust seasoning. That’s it, your chutney is ready.
Ingredients for the Bhajiya
- 1–2 potatoes, peeled, washed and thinly sliced
- 2 tbsp besan (chickpea flour)
- Coriander leaves
- Green chillies, thinly sliced
- Small piece ginger, grated
- 2–3 cloves garlic, paste
- Lemon juice
- Methi leaves or Kasuri Methi
- 2 tbsp cornflour or rice flour
- 1 tsp powdered sugar (optional)
- Salt to taste
- 1 tsp red chilli powder
- Turmeric powder
- ¼ tsp ajwain
Instructions
Mix everything and add it to the potato slices.
Mix well, making sure each slice is coated.
Leave to rest for 15–20 minutes. Do not add any water to the batter. Heat oil to fry the bhajiya. Add potato slices (don’t overcrowd the pan).
Fry on medium-low heat, stirring continuously until the bhajiyas are golden and crispy. Drain and that’s it, your Kenyan Maru Bhajiyas are ready. Serve hot with the prepared chutney.
SPICE LEVEL: 🌶
