Crispy Bhajia Recipe: A Taste of Kenyan Snack

Bhajia Recipe: A crispy, golden delight that has won the hearts of many in Kenya and beyond. These delicious potato fritters are the ultimate comfort food, perfect for pairing with a hot cup of chai or a tangy dipping sauce. Whether you’re a seasoned cook or trying your hand at this classic snack for the first time, learning to make bhajias is both an adventure and a treat.

The beauty of bhajias lies in their simplicity—thinly sliced potatoes coated in a spiced gram flour batter and fried to perfection. With the rise of air fryers, there’s now an even healthier way to enjoy these crispy wonders. Whether you’re cooking for yourself or entertaining guests, this recipe promises to deliver authentic flavors with a modern twist.

Ready to create magic in your kitchen? Let’s dive into the process and uncover the secrets to preparing perfect bhajias every time!

Ingredients You’ll Need

Here’s what you need to create a batch of irresistible bhajias:

2 large potatoes (peeled and thinly sliced)
1 cup gram flour (besan)
1 teaspoon turmeric powder
1 teaspoon chili powder (optional for heat)
1 teaspoon coriander powder
1/2 teaspoon baking soda
Salt to taste
Chopped fresh coriander leaves (optional for flavor)
Water (to make a thick batter)
Cooking oil (if deep-frying or pan-frying)

Bhajia Recipe Method of Preparation

1. Using an Electric Deep Fryer

Prepare the batter: In a bowl, mix the gram flour, turmeric powder, chili powder, coriander powder, baking soda, and salt. Slowly add water to create a thick, lump-free batter. Add chopped coriander leaves if desired.
Preheat the fryer: Heat the deep fryer to 180°C (350°F).
Coat the potatoes: Dip each potato slice into the batter, ensuring it is well-coated.
Fry: Carefully place the coated slices into the fryer basket. Fry for 3-4 minutes, flipping halfway through, until golden brown and crispy.
Drain: Remove the bhajias and place them on paper towels to drain excess oil.

2. Using a Frying Pan

Follow steps 1 and 3 from the deep fryer method.
Heat the oil: Add enough oil to a frying pan to submerge the bhajias. Heat it over medium-high heat until it reaches around 180°C (350°F).
Fry: Carefully add the coated slices into the hot oil, a few at a time. Fry for 3-4 minutes or until golden brown, flipping halfway through.
Drain: Place the fried bhajias on paper towels to remove excess oil.

3. Using an Air Fryer

For a healthier option:

Prepare the batter: Follow step 1 of the deep fryer method.
Preheat the air fryer: Set the temperature to 200°C (400°F) and preheat for 5 minutes.
Coat the potatoes: Dip the potato slices in the batter. Spray a thin layer of oil onto the air fryer basket to prevent sticking.
Arrange and cook: Place the coated slices in a single layer in the basket. Cook for 12-15 minutes, flipping halfway through.
Check for crispiness: Remove the bhajias once golden brown and crispy.

Common Mistakes, Safety Precautions, and Solutions for Making Bhajias

Making bhajias is fun, but it’s important to be mindful of potential mistakes and safety precautions. Here are some common challenges and practical solutions to ensure your bhajia-making journey is smooth and enjoyable.

1. Common Mistakes When Making Bhajias

a) Using Thin or Runny Batter

Mistake: A batter that is too thin doesn’t stick well to the potato slices, leading to uneven coating.
Solution: Gradually add water while mixing the batter to achieve a thick, smooth consistency. It should be thick enough to cling to the potatoes without dripping excessively.

b) Overcrowding the Fryer or Pan

Mistake: Adding too many bhajias at once reduces the oil temperature, resulting in soggy bhajias.
Solution: Fry in small batches to maintain the correct oil temperature and ensure even cooking.

c) Slicing Potatoes Unevenly

Mistake: Uneven slices lead to some bhajias being overcooked while others remain undercooked.
Solution: Use a mandoline slicer or a sharp knife to cut uniform potato slices for consistent cooking.

d) Skipping Preheating the Oil or Air Fryer

Mistake: Adding batter-coated potatoes to oil that’s not hot enough causes them to soak up oil, becoming greasy.
Solution: Preheat the oil to 180°C (350°F) or the air fryer to the required temperature before frying. Use a thermometer to check oil temperature if necessary.

e) Over-seasoning the Batter

Mistake: Adding too much salt or spices can overpower the natural flavor of the potatoes.
Solution: Taste the batter before dipping the potatoes to adjust seasoning. A little goes a long way!

2. Safety Precautions When Making Bhajias

a) Handling Hot Oil Carefully

Precaution: Frying in hot oil can be dangerous, as splatters may cause burns.
Solution: Use a deep frying pan or fryer with high sides to reduce splatters. Always place items gently into the oil using tongs or a slotted spoon.

b) Avoid Overheating the Oil

Precaution: Overheated oil can ignite or break down, producing harmful compounds.
Solution: Maintain the oil temperature between 170°C and 180°C (340°F–350°F). Use a thermometer to monitor it, and reduce heat if the oil starts smoking.

c) Keep Water Away from Hot Oil

Precaution: Water and oil don’t mix—adding wet items can cause dangerous splatters.
Solution: Pat dry the potato slices before dipping them in batter, and ensure the frying area is dry.

d) Use Heat-Resistant Equipment

Precaution: Using improper utensils can result in burns or equipment melting.
Solution: Use metal or heat-resistant tools like tongs and spoons designed for high-heat cooking.

e) Monitor Air Fryers for Overheating

Precaution: Overcrowding or ignoring timers can lead to unevenly cooked or burnt bhajias.
Solution: Cook in batches and periodically check your bhajias for doneness, flipping them halfway through cooking.

3. Errors You May Encounter and Their Solutions

a) Bhajias Sticking to Each Other

Error: Potato slices clump together during frying, resulting in uneven cooking.
Solution: Drop each coated slice into the oil or air fryer separately and gently stir after 30 seconds to keep them from sticking.

b) Batter Peeling Off During Frying

Error: Batter falls off the potatoes while frying.
Solution: Ensure the potato slices are dry before dipping in batter. Also, avoid moving the bhajias too soon after adding them to the oil. Let the batter set for a few seconds first.

c) Underseasoned Bhajias

Error: Bhajias lack flavor despite using spices.
Solution: Mix the spices and salt well into the batter and taste-test it before coating the potatoes.

d) Oil Absorption in Bhajias

Error: Bhajias turn out greasy and heavy.
Solution: Keep the oil at the right temperature. Overly cool oil causes the bhajias to absorb more oil. Drain fried bhajias on paper towels immediately after frying.

e) Uneven Cooking in Air Fryers

Error: Some bhajias are crisp while others remain soggy.
Solution: Arrange slices in a single layer and flip them halfway through cooking. Avoid overcrowding the air fryer basket.

f) Burnt Bhajias

Error: Bhajias fry too quickly and burn on the outside while remaining raw inside.
Solution: Reduce the oil or air fryer temperature and ensure slices are evenly coated in batter for uniform cooking.

Final Tips for Success

Practice Makes Perfect: Don’t be discouraged if your first attempt isn’t perfect. Bhajia-making is an art that improves with practice.
Mind Your Environment: Fry in a well-ventilated area to avoid lingering oil smells.
Share the Joy: Cooking is more fun when shared! Get feedback from friends and family to refine your recipe.

By following these tips, you’ll be a bhajia-making pro in no time. Enjoy the crispy, flavorful goodness while staying safe!

Personal Thought

Bhajias have a special place in my heart. Every time I feel low, I find comfort in peeling two large potatoes and making bhajias. The process, from preparing the batter to frying, always cheers me up. It’s an act of mindfulness and joy.

When air fryers came into the picture, they changed the game for me. Not only are air-fried bhajias healthier, but they’re also easier to prepare without the mess of oil splatters.

Learning to make bhajias takes practice, especially when frying with oil. My first attempt was far from perfect, they were soggy and some were undercooked. But with patience and persistence, I mastered the art.

I hope this Bhajia Recipe helps you perfect your bhajia-making skills too! Make sure to share your experience, I’d love to know how your first batch turns out.

FAQs

Why are my bhajias soggy?

Soggy bhajias could result from too much batter coating or oil that isn’t hot enough. Ensure your oil is at the right temperature (around 180°C) for crispy results.

Can I use wheat flour instead of gram flour?

While gram flour gives bhajias their signature taste and texture, wheat flour can work in a pinch. However, the flavor and crispiness might differ slightly.

How do I store leftover bhajias?

Store bhajias in an airtight container and reheat them in an air fryer at 180°C for 5 minutes to regain their crispiness.

Can I add other vegetables to this recipe?

Yes! Slices of eggplant, onion rings, or even spinach leaves can be coated in the same batter and fried to make delicious variations.

Why does my batter not stick to the potatoes?

Ensure the potato slices are dry before dipping them into the batter. You can pat them dry with a paper towel to help the batter adhere better.

Are air-fried bhajias as tasty as deep-fried ones?

While air-fried bhajias are healthier and less oily, they may lack the deep, rich flavor of traditionally fried bhajias. However, they’re still incredibly delicious and crispy!