Kenyan Bhajias (Potato Fritters) with Tamarind Chutney

Ingredients

• 2 medium Potatoes
• 1 cup Chickpea Flour (Besan)
• 2 tablespoons Rice Flour
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Chili Powder
• 1/2 teaspoon Cumin Powder
• 2 tablespoons Cilantro
• 1/2 teaspoon Salt
• 3/4 cup Water
• 2 cups Vegetable Oil
• 1/2 cup Tamarind Chutney

Instructions

1. 1Peel the 2 medium Potatoes and slice them very thinly, about 1/8-inch thick.
2. 2In a medium bowl, combine the 1 cup Chickpea Flour, 2 tablespoons Rice Flour, 1 tablespoon Ginger-Garlic Paste, 1/2 teaspoon Turmeric Powder, 1/4 teaspoon Chili Powder, 1/2 teaspoon Cumin Powder, 2 tablespoons Cilantro, and 1/2 teaspoon Salt.
3. 3Gradually add the 3/4 cup Water to the dry ingredients while whisking continuously until you have a smooth batter with a medium-thick consistency, similar to pancake batter. Ensure there are no lumps.
4. 4Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or deep frying pan. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a tiny bit of batter into it; it should sizzle immediately.
5. 5Dip each thin potato slice into the prepared chickpea flour batter, making sure it is fully and evenly coated on both sides.
6. 6Carefully place the batter-coated potato slices into the hot oil, a few at a time to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until the bhajias are golden brown and crispy.
7. 7Using a slotted spoon, remove the cooked bhajias from the hot oil and place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the hot Kenyan Bhajias immediately with the 1/2 cup Tamarind Chutney on the side.

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