Kenyan Bhajias (Potato Fritters)

Ingredients

• 2 medium Potatoes
• 1 cup Gram Flour (Besan)
• 0.25 cup Rice Flour
• 0.75 cup Water
• 1 tablespoon Ginger-Garlic Paste
• 1 teaspoon Green Chilies
• 2 tablespoons Coriander
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Salt
• 3 cups Vegetable Oil

Instructions

1. 1Peel the 2 medium Potatoes and slice them thinly into rounds, about 1/8-inch thick.
2. 2In a medium bowl, whisk together the 1 cup Gram Flour (Besan), 0.25 cup Rice Flour, 0.75 cup Water, 1 tablespoon Ginger-Garlic Paste, 1 teaspoon Green Chilies, 2 tablespoons Coriander, 0.5 teaspoon Turmeric Powder, 0.5 teaspoon Chili Powder, and 0.5 teaspoon Salt until you have a smooth batter with no lumps.
3. 3Dip each potato slice into the batter, making sure each slice is completely coated.
4. 4Pour the 3 cups of Vegetable Oil into a large, heavy-bottomed pot or Dutch oven and heat over medium heat until it reaches 350°F (175°C).
5. 5Carefully place 4-6 battered potato slices into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until the bhajias are golden brown and crispy.
6. 6Using a slotted spoon, remove the cooked bhajias from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Repeat steps 5 and 6 with the remaining battered potato slices until all are fried.
8. 8Serve the Kenyan Bhajias hot with chutney or your favorite dipping sauce.

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