You are currently viewing Simple Kenyan Bhajias Recipe-(Using Gram Flour)

Simple Kenyan Bhajias Recipe-(Using Gram Flour)

Get ready to savor a taste of Kenya’s culinary delights with our potato bhajia recipe! In the heart of Kenya, these savory fritters are a beloved street food, cherished for their crispy exterior and flavorful interior. Made by coating thinly sliced potatoes in a spiced gram flour batter, these bhajias are then fried to golden perfection.


  • 5 Medium Potatoes
  • Gram Flour 2 cups
  • Fresh Coriander (Dhania)Bunch
  • 1 inch Ginger
  • 5-6 Garlic Cloves
  • 1Tsp Paprika
  • 1-2 Tsp Salt
  • 1 Tsp Garam Masala
  • 1 Tsp Turmeric

It might be difficult to find gram flour, so using wheat flour as a substitute is perfectly fine.

Gram flour, also called besan or chickpea flour, is derived from ground chickpeas and boasts several unique qualities. Unlike wheat flour, it is naturally gluten-free and has a high protein content.

Gram flour is preferred for coating bhajias because it creates a thick, flavorful, and colorful coat. Additionally, it serves as a superior binding agent compared to wheat flour.

Gram Flour


Preparing the Potatoes

  1. Peel 5 medium potatoes.
  2. Cut them into 1/4-inch thick disks. Consistency is key: avoid cutting them too thin (which will make them dry) or too thick (which will make them mushy inside).
  3. Rinse the potato slices with plenty of water to remove excess starch, then pat them dry.

Preparing the Batter

  1. In a mixing bowl, combine 2 cups of gram flour with 1 tsp paprika, 1-2 tsp salt, 1 tsp garam masala, and 1 tsp turmeric.
  2. Add a bunch of chopped fresh coriander (dhania).
  3. Make a ginger-garlic paste by blending 1 inch of ginger with 5-6 garlic cloves. If you don’t have a blender, a pestle and mortar will work fine. Add this paste to the batter.
  4. Ensure everything is evenly distributed.
  5. Gradually add warm to hot water while mixing to achieve a pancake batter-like consistency. Adding water slowly helps prevent lumps.

Coating the Potatoes

  1. Dip the potato slices into the batter, making sure they are well-coated.
  2. Let them sit in the batter for about 10 minutes.

Heating the Oil

  1. While the potatoes are soaking, start heating oil in a pan or pot. Ensure the oil reaches about 1/4 the height of your pot.
  2. Test the oil temperature by dropping in one piece of potato. It should bubble instantly. If not, wait until the oil is hot enough.

Frying the Bhajias

  1. Once the oil is hot, gently add the coated potato slices one by one in a single layer to prevent sticking and clumping.
  2. Avoid overcrowding the pot; it’s better to fry in batches.
  3. Lower the temperature to medium or low once the potatoes are in the oil.
  4. Cook the bhajias, constantly flipping them to ensure they don’t stick to each other or to the bottom of the pot.
  5. Bhajias typically cook in 5-6 minutes and are done when they float up and turn golden brown. Keep an eye on them to prevent burning.

Draining and Serving

  1. Remove the bhajias from the oil and drain the excess oil on a plate lined with paper towels.
  2. Let them cool slightly.
  3. Prepare your garnish of choice, such as fresh coriander leaves or chopped green onions.
  4. Plate the bhajias, garnish as desired, and enjoy while hot!
Bhajias Swahili, Kenyan Recipe

Kenyan Bhajias

Bhajias are a snack made by coating potato slices in a spiced gram flour batter and deep-frying them until crispy and golden brown. They are commonly served as appetizers or snacks and are known for their crunchy texture and flavorful taste.
Prep Time 30 minutes
Cook Time 10 minutes
Course Snack
Servings 2 people


  • 1 Frying Pan


  • 5 medium potatoes
  • 2 cups gram flour
  • 1 bunch fresh coriander dhania
  • 1- inch piece of ginger
  • 5-6 garlic cloves
  • 1 tsp paprika
  • 1-2 tsp salt
  • 1 tsp garam masala
  • 1 tsp turmeric


  • Peel and slice potatoes into 1/4 inch thick disks.
  • Rinse potato slices to remove excess starch, then pat dry.
  • Mix gram flour with spices and chopped coriander.
  • Make ginger-garlic paste; add to batter.
  • Gradually add warm water to batter for pancake-like consistency.
  • Dip potato slices in batter; let sit for 10 minutes.
  • Heat oil in pot; test with potato slice for readiness.
  • Fry coated potato slices in batches until golden brown.
  • Drain excess oil; let bhajias cool slightly.
  • Garnish with fresh coriander or green onions before serving.


  • Consistency Matters: Achieving the right consistency for the batter is crucial; it should be neither too thick nor too thin.
  • Even Coating: Ensure each potato slice is evenly coated with batter for consistent frying.
  • Oil Temperature: Maintain the oil at the right temperature; too hot and the bhajias may burn, too cold and they’ll become oily.
  • Batches for Frying: Fry the bhajias in batches to prevent overcrowding the pot, which can result in uneven cooking.
  • Draining Excess Oil: Properly drain the fried bhajias on paper towels to remove excess oil and prevent them from becoming greasy.
  • Garnish Creativity: Customize the garnish to your preference; fresh coriander, green onions, or even a drizzle of lemon juice can enhance the flavor.
  • Serve Warm: Bhajias are best enjoyed fresh and warm, so serve them promptly after frying for the best taste and texture.
Keyword Bhajia Recipe With Gram Flour, Easy Bhajia Recipe, Swahili Bhajia Recipe

What Does Bhajias Taste Like?

Bhajias have a pleasant overall texture, featuring a crispy and crunchy exterior that contrasts perfectly with a soft and tender interior.

The taste is rich and savory, with the gram flour batter providing an earthy and nutty flavor. The seasoning of spices like turmeric, garam masala, and paprika adds a hint of spiciness, while fresh coriander and ginger-garlic paste contribute a fresh, herbaceous aroma.


Nutritional Information

Approximate Nutritional Values per Serving: (This entire recipe serves two)

  • Calories: 350-400 kcal
  • Protein: 8-10 grams
  • Carbohydrates: 50-55 grams
    • Sugars: 2-3 grams
    • Dietary Fiber: 6-8 grams
  • Fat: 12-15 grams
    • Saturated Fat: 2-3 grams
  • Cholesterol: 0 mg
  • Sodium: 700-800 mg
  • Potassium: 600-700 mg

Vitamins and Minerals:

  • Vitamin A: 5-10% of the Daily Value (DV)
  • Vitamin C: 15-20% of the DV
  • Iron: 10-15% of the DV
  • Calcium: 5-7% of the DV

Breakdown of Ingredients

  • Potatoes: Provide complex carbohydrates, potassium, and vitamin C.
  • Gram Flour (Chickpea Flour): Contributes protein, fiber, and iron.
  • Coriander: Adds vitamins A and C, as well as antioxidants.
  • Ginger and Garlic: Offer antioxidants, anti-inflammatory properties, and trace amounts of vitamins and minerals.
  • Spices (Turmeric, Paprika, Garam Masala): Provide antioxidants and various health benefits associated with spices.
  • Oil (for frying): Adds fat and calories; the exact amount absorbed can vary depending on frying conditions.

Please note that these values are approximate and can vary based on specific ingredients used, portion sizes, and cooking methods.


15 Popular Kenyan Street Foods Compilation in Nairobi

Leave a Reply

Recipe Rating