Packed with flavour if I say so myself. The secret in great bhajia dish is in the gram flour which you cant substitute with wheat.

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However these are no ordinary bhajias.

Potato bhajia. Bring to a boil and cook until tender enough to pierce with a fork about 15 minutes. These are made with thinly sliced potato rounds coated in a spicy wafer-thin gram flour batter and deep-fried. 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.

How to make aloo pakora with step by step photo. On this video learn my take on this tasty and popular potato dish. Boil your potatoes till soft.

Add the dried methi and stir. Heat the oil in a deep frying pan over medium heat. Bhajiyas are Indian style fritters.

Firstly peel the skin of potato and slice thinly. Steps to make Mashed potato bhajia. They can also be called Atom Bomb Bhajia and are aptly named.

A special hot and sour masala is stuffed in boiled potatoes coated in batter and deep-fried. Coconut milk is used a lot in curries and other dishes as in this Kuku. These Packed Potato Bhajias are a delicious Gujarati delicacy.

These crispy sliced bhajias often called pakoras or fritters are also called Maru na Bhajia meaning Marus bhajia. Place the potatoes into a large saucepan and fill with enough water to cover. Rinse in cold water to remove off starch from potatoes.

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. Kenya has a sizable Indian population and much of Kenyan cuisine is a fusion of both Indian and local East African cuisine. Now pat dry to remove of excess water.

Indeed a perfect snack to have garma garam with a. 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. Bhajias can be made out of any vegetable including onions spinach califlower etc but the most popular type in Kenya is the potato bhajia.

This makes it all the more crispier. Bhajias are excellent appetizers and finger foods or even as a main dish. Drain cool and cut into cubes.

They do have a branch in Wembley where they serve these bhajias. Add the parboiled potatoes and 120ml4fl oz water stir and increase the heat to medium. Cover the pan with the lid and cook for 1012 minutes or until the potatoes.

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