We can never predict cravings. You could be going about your business and then boom, your tastebuds refuse to give you peace until you satisfy them with a specific dish. That’s why we have meals like bhajia, to keep the cravings in check. Plus, let’s not forget how delicious bhajias are.
Bhajia is a portion of common junk food in Kenya that has been adopted from the coastal region. It’s a Swahili dish that’s easily confused with the viazi karai (mhm, salivating yet?). The subtle difference between this and viazi karai is that the potatoes used to make the viazi karai have to be boiled first, hence why they’re softer. Bhajia are crispy because they’re just cooked raw.
Also read: Yummy August edition
Love spicy food? Then this is definitely what you need to switch up your cooking. You can enjoy bhajia with vegetables or beef stew.
Spicy Bhajia Recipe
4 Potatoes, peeled and sliced to oval-shaped thick wedges (add or reduce potatoes based on preference)
200g of flour
1 1/2 tablespoon of salt
3 chillies, finely crushed
2 tablespoons of cumin seeds, crushed
2 tablespoons of lemon juice
fresh coriander, chopped
vegetable oil for frying
250 ml of warm water
- In a bowl, add the flour, salt, chillies, cumin seeds and mix together. Pour in the lemon juice and mix.
- Heat the oil in a large pan on high heat.
- Dip the potatoes in the batter prepared and make sure they’re well coated. Allow them to soak in the batter for around 15 minutes.
- Pop the potatoes in the oil one after the other.
- Cook, flipping them until they’re browned.
- Place them on paper to drain excess oil.
- Sprinkle the coriander and enjoy!
You can add more spices for more flavour. The oil has to be boiling hot before cooking the bhajia to prevent them from becoming soggy.
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