Maru's bhajia recipe | crispy potato fritters | maru na bhajiya

3.49 from 27 votes

Maru's bhajia recipe | crispy potato fritters | maru na bhajiya

These are crispy potato fritters made by thinly slicing potatoes, coated and spiced with gram flour, ginger, and chilies. It is very famous recipe from maru restaurant situated in Nairobi.

Course quick bites, Snack

Cuisine Kenya, world

Diet Vegetarian

Keyword maru na bhajiya

Method stove top

Difficulty Moderate

Recipe Type Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 475kcal

Author Priya

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.

Nutrition