A crispy potato fritters recipe often known as ” maru na bhajiya”. Maru’s bhajia is a famous snack recipe served by Maru restaurant in Nairobi, Kenya. This recipe is suggested by my very close friend. They tasted it in one of the restaurant branches located in Wembley, London.
What is maru na bhaijya?
Basically, these are crispy potato fritters made by thinly slicing potatoes, coated and spiced with gram flour, ginger, and chilies.
One of my very close friends suggested this recipe to me and asked, why don’t you upload this recipe on your blog?! This recipe version is shared by my dear friend. Hope you guys will like it too.
This maru bhajia recipe is very quick, crispy and tasty. It is prepared with chickpea flour. Unlike the ordinary pakoras, the flour batter is not required in this recipe. potato is a watery veggie and The secret of crispy bhajia is not adding any water. That’s right, NO water in the batter.
The fritters are spiced with ginger, chilli and some regular spices. The recipe goes best with special maru chutney and green chutney. Me and Mr. husband love to have this bhajia with tea as well.
Ingredients
Potatoes – Good quality of white potatoes are used in this recipe. Russet potatoes are best for this recipe however, you can use any type of potatoes.
spices and seasoning – salt, ginger, green chilli, sugar, turmeric powder, red chili powder, oil, and lemon juice.
for coating – gram flour, rice flour and corn flour are used to roughly coat fritters.
How to make maru’s bhajiya?
Peel your potatoes, remove the skin of potatoes. wash it well.
Using a potato Slicer
, prepare slices of potatoes and keep it aside.
Add salt ,sugar , corn flour ,chick pea flour , and rice flour on the sliced potatoes .
add ginger and chilies. Add fresh coriander.
Mix it well. make sure to coat all potato slices with masala.
Heat oil.
Gently put each slices in hot oil.
Deep fry it on medium flame until golden brown.
Serve hot.
Watch recipe video,
Similar recipes,
Maru’s bhajia recipe | crispy potato fritters | maru na bhajiya
Ingredients
- 3 large potatoes, or 4 medium
- salt to taste
- 1 tablespoon ginger, grated
- 1 tablespoon green chili , chopped
- ½ teaspoon sugar, powdered
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon chikckpea flour
- 1 tablespoon rice flour
- 1 teaspoon corn flour
- ¼ teaspoon lemon juice, optional
- 1 teaspoon coriander leaves
- oil, to fry pakoras
Instructions
- Peel your potatoes, remove the skin of potatoes. wash it well.3 large potatoes
- Using a slicer, prepare slices of potatoes and keep it aside.
- Add turmeric powder and red chili powder.½ teaspoon turmeric powder, ½ teaspoon red chili powder
- Add salt, sugar, corn flour, chickpea flour, and rice flour on the sliced potatoes .salt to taste, ½ teaspoon sugar, 1 tablespoon rice flour, 1 teaspoon corn flour, 1 tablespoon chikckpea flour
- Add ginger and chilies.1 tablespoon ginger, 1 tablespoon green chili
- Add fresh coriander.1 teaspoon coriander leaves
- Mix it well. make sure to coat all potato slices with masala.
- Heat oil.oil
- Gently put the each slices in hot oil.
- Deep fry it on medium flame until golden brown.
- Serve hot.
Notes
- You can add ajwain and asafoetida (hing) if you want in the batter.
- For a gluten free version, use gluten free asafoetida.
- Slice potatoes thinly, but not as thin as we make for potato wafers.
- For a spicy version, you can add some red chilli powder or increase the number of green chilies.
- You can also add some garam masala powder if you want.
