Coconut milk is used a lot in curries and other dishes as in this Kuku. However these are no ordinary bhajias.

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Rinse in cold water to remove off starch from potatoes.

Potato bhajia. Drain cool and cut into cubes. Indeed a perfect snack to have garma garam with a. Place the potatoes into a large saucepan and fill with enough water to cover.

Bhajias are excellent appetizers and finger foods or even as a main dish. Heat the oil in a deep frying pan over medium heat. They do have a branch in Wembley where they serve these bhajias.

Bring to a boil and cook until tender enough to pierce with a fork about 15 minutes. A special hot and sour masala is stuffed in boiled potatoes coated in batter and deep-fried. The secret in great bhajia dish is in the gram flour which you cant substitute with wheat.

How to make aloo pakora with step by step photo. Maru is the name of a restaurant in Nairobi Kenya where they make these crispy potato bhajias and East Africans all over the World still talk about them. Now pat dry to remove of excess water.

Add the parboiled potatoes and 120ml4fl oz water stir and increase the heat to medium. Add the dried methi and stir. Although Potato Bhajia has its origins in India where it is known as Aloo Bhajia this is one of the most popular street foods in Kenya.

Packed with flavour if I say so myself. This makes it all the more crispier. These Packed Potato Bhajias are a delicious Gujarati delicacy.

Boil your potatoes till soft. Steps to make Mashed potato bhajia. On this video learn my take on this tasty and popular potato dish.

These crispy sliced bhajias often called pakoras or fritters are also called Maru na Bhajia meaning Marus bhajia. Bhajiyas are Indian style fritters. Kenya has a sizable Indian population and much of Kenyan cuisine is a fusion of both Indian and local East African cuisine.

Bhajias can be made out of any vegetable including onions spinach califlower etc but the most popular type in Kenya is the potato bhajia. Cover the pan with the lid and cook for 1012 minutes or until the potatoes. It is interesting to note that this Indian bhajia with potato is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes plain flour or cornflour.

Firstly peel the skin of potato and slice thinly. These are made with thinly sliced potato rounds coated in a spicy wafer-thin gram flour batter and deep-fried. They can also be called Atom Bomb Bhajia and are aptly named.

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