- Potatoes – 3 medium
- Chickpea flour – 1 ¾ cup
- Rice flour – ¼ cup
- Turmeric powder – ¼ tsp
- Ajwain/carom seeds – ¼ tsp
- Dhania Jeera powder/Cumin coriander powder – 1 tsp
- Red chili powder – 1 tsp
- Garam masala – ½ tsp
- Ginger – 1-inch piece (finely grated)
- Salt – to taste
- Dried fenugreek leaves/Kasuri methi – 1 teaspoon (crushed)
- Cilantro – ¼ cup (finely chopped)
- Water – as needed
- Oil – to deep fry the bhajias
- Wash the potatoes and peel them. Using a mandolin, thinly slice the potatoes and keep them immersed in a bowl of water.
- Rinse the sliced potatoes and then dry it entirely by patting it in between kitchen cloth or paper towels. It is important to have the slices very dry because if it is wet, it will dilute the batter.
- In a large bowl, combine the flours and all the spices. Add water slowly and make a thick batter. The batter should be as thick as pancake batter.
- Heat the oil to deep-fry the bhajia in a wide pan.
- Place ¼ of the sliced potatoes in the batter and mix well. Take out one slice of potato at a time and shake off the excess batter in it. Now slowly drop this in the heated oil and repeat the same with few more slices of potatoes. Cook the bhajia until its golden brown on both sides and then drain them on a paper towel-lined dish.
- Serve the Kenyan Potato Bhajia warm with ketchup or chutney!