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Kenyan Bajias (Seasoned, Battered, Fried Potatoes)

Course Appetizer
Cuisine Kenyan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author International Cuisine


  • 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)