Maru Bhajiya Kenyan Style

Maru Bhajiya Kenyan Style is a famous snack served at Maru Restaurant in Nairobi, Kenya, and its recipe includes step-by-step photos. These delicious potato fritters are sold in warm rolls and are famous there. They can be prepared as a snack in the evening during the monsoon season and can be enjoyed with chai or tea.

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About Maru Bhajiya Kenyan Style Recipe

It’s a crispy roast potato, or pakora, made from seasoned grams of flour dough. This crispy potato bhajiya is served with a side of rice, rice noodles, and a few other snacks.

For Indians who grew up in East Africa, Maru Bhajia is pure comfort food, and it is Kenyan style. The dough for Kenyan Maru Bhaja is made with a little water and mixed with herbs and spices. It is a thin slice of potato that is prepared, covered with spicy grams of flour, and deep-fried.

The original East African recipe for crispy potato bhajia is this Kenyan Maru Bhajia dish. We adore the recipe for Maru Bhajia tomato chutney that goes well with these delectable potato fritters.

In Nairobi, Kenya, a shop called Maru’s sells crispy potato bhajiyas, and the recipe spread to the UK after his family moved to Wembley, London, where the original recipe was served and made.

Kenyan-style bhajiyas are made from thinly sliced potatoes, and only a minimal amount of masala is used for the dough. Indian bHajiyas, in which the flour is sprinkled directly on the potatoes and prepared separately from the water, then the potatoes are dipped in dough and then fried, this dough is prepared in a similar way to the original recipe.

Don’t skip the rice flour, which helps keep the bhajiyas crispy and also absorbs the excess moisture that is released from the potato slices to keep them crispy. Cut potatoes into thin slices so that they cook evenly, but do not miss any of the other ingredients that help them stay crispy, such as rice or flour, such as salt, sugar, and spices.

Indian doughnuts, bhajiyas are baked, so don’t be tempted to add extra water and judge me. Less dough makes them crispy, but they have a unique flavor and are served with your favorite chutney or ketchup.

These bhajiyascan are baked, or deep-fried, and are made from thinly sliced potatoes, which are covered in batter and deep-fried.

My friend requested this recipe and wondered why I didn’t post it on my blog. Do not add garam masala or other masalas; they kill the taste of the dish and do not add a lot of water.

They are traditionally served with a tangy tomato-based chutney, but I have shared a cucumber-carrot tangy chutney recipe also which is so delicious as well.

• Vegan
• Gluten-free
• Perfect for parties
• It works well with all potato types
• Above all, irresistible

Even now, I can still taste the taste on my palate from this unusual meal. It was very new to me, and it was a very good one. Crispy, fried potatoes—what is there not to love? And that, my friends, is maru bhajiya.

Check out the Maru Bhajiya Kenyan Style Video Recipe:

Ingredients

Potato: The recipe can be prepared with regular potatoes sliced thickly and fried. You can also make thin slices.

For the batter: Now to make the batter, we will mix all the remaining ingredients in a bowl-like chickpea flour, rice flour, cornflour, lemon juice, salt, green chilies (or to taste) pounded into a paste, garlic (crushed), fresh coriander chopped very finely, carom seeds, turmeric powder, and a little sugar.

Rice flour adds a perfect crispy texture to the batter.

Oil: Oil can be any vegetable oil or refined oil.

How to Make Cucumber Carrot Tangy Chutney?

Mix all the below ingredients in a blender:

1 big cucumber cube
1 big, fresh tomatoes cube
1 big carrot cube
1 clove garlic
8 to 10 tbsp. fresh coriander
4 green chilies (or to taste)
2 tbsp. lemon juice
200ml ml of water
1 tbsp. sugar
2 tsp. salt

And your tangy chutney is ready to be served with crispy Maru bhajiya.

How to make Maru Bhajiya Kenyan Style step by step with a photo:

1. Add ice cubes to the water and mix. Add sliced potatoes to the water.

2. Mix up the rest of the ingredients for the bhajia in a bowl. This different blending of flour will give this bhajiya a beautiful, crispy appearance.

3. After draining the potatoes, do not let them dry. Immediately add the potatoes to the flour mixture. The mixture should stick well to all potato slices. Allow it to rest while you make the cucumber chutney. (Recipe of chutney mentioned above).

4. Heat the oil in a pan and slowly add the potato slices. Let it become golden on all sides. Remove using a slotted spoon and dry on a kitchen towel.

5. If you want the best crunch, serve with cucumber chutney right away.

Important Suggestions to Keep In Mind

• You can fry regular potatoes if you cut them into thick slices.
• I will recommend frying the potatoes two times: first on low heat, then the second time on high heat.
• For extra crunch, use corn flour and rice flour.
• The potatoes should be fried the second time using high heat, ensuring that all the moisture from the first frying has evaporated before putting them into the oil. 
• Prepare the tangy chutney beforehand so that, as soon as you fry the potatoes, they can be served with it.

Frequently Asked Questions

Can you fry them in an air fryer?

If you prefer not to deep-fry your food, you are allowed to do so, however, if you do not like the heat then fry them in an air fryer by brushing or spraying a little oil on them and fry them at 180 degrees for 20 minutes depending on the quantity. In addition, for spice, you can chop fresh chili and add chili flakes to the batter (Optional)

Can you prepare any other chutney?

Of course, you can prepare. You can make tamarind chutney as an option, or add ajwain or asafetida to it. Maru bhajia are also great as an appetizer or a side dish. 

Can you bake them?

Spray or apply some oil and place it on a parchment-lined baking sheet or in a baking pan. Bake for 20 minutes. Line a baking sheet or a greased parchment paper.

Cook the pakodas in the oven until golden brown and cooked for about 22 minutes. Halfway through, at 15 minutes, brush the pakodas with oil and continue baking.

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Note: A rough estimate of nutrition is provided.

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Note – this post was originally created and posted on 9th June 2010, since updated with new content and pictures.