Dairy-Free Kenyan Bhajias (Potato Fritters)

Ingredients

• 2 large Potatoes
• 1 cup Chickpea Flour (Besan)
• 2 tablespoons Rice Flour
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Turmeric
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/4 teaspoon Chili Powder
• 3/4 cup Water
• 1/2 teaspoon Salt
• 2 cups Vegetable Oil

Instructions

1. 1Peel the 2 large Potatoes and slice them into 1/4-inch thick rounds.
2. 2In a medium bowl, combine the 1 cup of Chickpea Flour, 2 tablespoons of Rice Flour, 1 teaspoon of Cumin, 1 teaspoon of Coriander, 1/2 teaspoon of Turmeric, 2 cloves of minced Garlic, 1 teaspoon of grated Ginger, 1/4 teaspoon of Chili Powder, and 1/2 teaspoon of Salt.
3. 3Gradually add the 3/4 cup of Water to the dry ingredients while whisking constantly until you have a smooth batter that coats the back of a spoon. Ensure there are no lumps.
4. 4Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot. Heat the oil over medium heat until it reaches 350°F (175°C).
5. 5Dip each potato slice into the chickpea flour batter, making sure it is fully coated on both sides.
6. 6Carefully place the battered potato slices into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until the fritters are golden brown and crispy.
7. 7Using a slotted spoon, remove the fried bhajias from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

Related Guides