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Kenyan potato fritters

Kenyan potato fritters

Cooking Time

Preparation Time : 120

Cook Time : 15

Total Time : 135


Serves 3

  • Rice, soaked for 2 hours 3/4 cups

  • gram flour 3/4 cups

  • ginger-garlic paste 1 tsp

  • green chillies 2-3 nos

  • lemon juice 1 nos

  • Salt to taste 1 tsp

  • potatoes, thinly sliced 4 nos

  • turmeric powder 1/4 tsp

  • Coriander leaves, finely chopped 1 tbsp


  • 01

    Grind the soaked rice with 1/2 cup water into a very fine but thick liquid.

  • 02

    Add the gram flour, ginger-garlic paste, green chilies, lemon and salt and blend for 1-2 minutes until all the ingredients are incorporated

  • 03

    Pour the mixture onto the sliced potatoes, add turmeric powder and coriander leaves and mix. If you plan on frying the bhajia's some time later, don't mix the potatoes with the batter. The potatoes will release water and make the batter too thin.

  • 04

    Deep fry for 2-3 minutes or until crispy

  • 05

    Place onto a paper towel to get rid of any excess oil and serve with your favourite tomato chutney



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