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Crispy Kenyan Maru Bhajia’s

Maru Bhajia’s are an extremely popular snack in East Africa, especially in Kenya. Bhajia’s can generally be made with a wide range of vegetables including onions, fenugreek leaves, aubergines etc and even with fish. My version includes the use of rice to make them super crispy. I serve the bhajia’s with a tomato chutney and it often also served with “khatu” which is a sweet and sour tamarind sauce. If you’d like to omit the rice, mix all the ingredients with the sliced potatoes without using any water and fry.



3/4 cup Daawat Basmati Rice, soaked for 2 hours
3/4 cup gram flour
1 tsp ginger-garlic paste
2-3 green chillies
Juice of 1 lemon
Salt to taste
4 potatoes, thinly sliced
1/4 tsp turmeric powder
Coriander leaves, finely chopped
Oil for deep frying


Grind the soaked rice with 1/2 cup water into a very fine but thick liquid.
Add the gram flour, ginger-garlic paste, green chilies, lemon and salt and blend for 1-2 minutes until all the ingredients are incorporated.
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.
Deep fry for 2-3 minutes or until crispy.
Place onto a paper towel to get rid of any excess oil and serve with your favourite tomato chutney.
    • wangu
    • October 13, 2016


    Question do you preboil the potatoes before mixing them with the other ingredients?

      • Pika Chakula
      • October 14, 2016

      Hi Wangu,
      You don’t need to pre-boil the potatoes. Just slice them raw, they will cook when fried.

    • Ekta
    • November 4, 2016

    hi we can use rice flour ?

    • Amrit
    • July 10, 2017

    Hi can’t find the page to make the chutney there are two types the tamarind one the the tomatoe one will not open page when clicked upon thanks regards

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Pika Chakula
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