Kenyan Bajias are seasoned, battered and fried potatoes that are found all over Kenya. It is a very popular street food that was influenced by the Indian population who were brought there to work on the railroad. The potatoes are sliced thin, and then placed in a batter that is seasoned up with the flavors of India. These Kenyan Bajias are delicious when dipped in a mango chutney called madras. They make a wonderful snack or we enjoyed them as a primer to our Kenyan meal. Enjoy!
Kenyan Bajias (Seasoned, Battered, Fried Potatoes)
- 2 medium potatoes
- 1 cup chickpea flour
- 1/4 cup rice flour
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek leaves
- 1/2 teaspoon red chile powder
- a pinch of garam masala
- 1/2 teaspoon ground coriander
- 2 teaspoons ginger minced
- 1/4 cup fresh cilantro chopped finely
- 1 cup water
- oil for frying
- In a large bowl combine the flours, and all the spices.
- Add in the cilantro and slowly add in the water until you have a thick batter. Add more or less water as necessary.
- Slice the potatoes using a mandolin or knife
- Heat the oil to medium high heat.
- Place the potatoes in the batter, coating each piece well on both sides
- Put in the hot oil and fry until golden and flip to repeat on other side
- Remove from oil and place on a paper towel to remove excess oil
- Do this until all the potatoes are cooked.
- Serve hot with madras (mango chutney)