Kenyan Bhajia (Potato Fritters) with Tamarind Chutney

Ingredients

• 2 medium Potatoes
• 1 cup Chickpea Flour (Besan)
• 3/4 cup Water
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 2 cups Vegetable Oil
• 1/2 cup Tamarind Chutney

Instructions

1. 1Peel the 2 medium Potatoes and slice them thinly, about 1/8-inch thick.
2. 2In a medium bowl, whisk together the 1 cup Chickpea Flour, 3/4 cup Water, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, 1/4 teaspoon Chili Powder, and 1/2 teaspoon Salt until you have a smooth batter with no lumps.
3. 3Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or deep skillet. Heat the oil over medium heat until it reaches 350°F (175°C).
4. 4Dip each thinly sliced potato into the chickpea flour batter, making sure each slice is fully coated.
5. 5Carefully place the battered potato slices into the hot oil, one by one. Fry in batches, ensuring you do not overcrowd the pot, which would lower the oil temperature and make the bhajia soggy. Fry for 2-3 minutes per side, or until the edges are golden brown and the bhajia are crispy.
6. 6Use a slotted spoon to remove the golden brown bhajia from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the hot Kenyan Bhajia immediately with the 1/2 cup Tamarind Chutney on the side for dipping.

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