Maru Bhajia Recipe

Maru bhajia recipe with step by step photos – crispy and tasty potato bhajia recipe. Maru’s bhajia is a famous snack that is served by maru restaurant in nairobi in kenya.

Basically these are crisp potato fritters or pakoras made with spiced gram flour batter. These tasty potato fritters are famous there and sell like hot cakes.

There are many quick snacks which are made with potatoes like Aloo pakora, French fries, Potato Wedges etc and this is one such quick and tasty snack.

The recipe of maru’s bhajia was shared by a dear reader Meveera in one of her comments. She had also shared the recipe of maru’s bhajia chutney made with tomatoes.

I made a few changes and tried the bhajia recipe a couple of times and it was good, so thought of sharing with all readers. I will also share the chutney recipe in some time.

You can make these potato fritters as an evening snack during the monsoons. Serve these crisp potato bhajia with any chutney like pudina chutney, coconut chutney or coriander chutney or dip or maru’s bhajia chutney.

How to make Maru na Bhajia

1. In a mixing bowl take 1.5 cups besan (gram flour), ¼ cup chopped coriander leaves, 2 to 3 green chilies (chopped) and 1 inch ginger (finely chopped).

2. Add ¼ teaspoon turmeric powder and salt as required.

3. Mix everything very well. Keep aside.

4. Rinse and then peel 3 to 4 medium potatoes. Thinly slice them. You will need 2 cups sliced potatoes. Add the sliced potatoes to the besan mixture. Slice potatoes thinly, but not as thin as we make for Potato wafers.

5. Now add 2 tablespoons lemon juice.

6. Just mix everything and keep aside for 20 to 30 minutes.

7. Below pic of the potato mixture after 30 minutes. Mix again.

8. In case the batter has become moist and stuck to the potato slices, then no need to add water. If the bhajia mixture has some dry floury besan in it, then sprinkle a bit of water (about 1 to 2 tablespoons). Mix very well. The consistency of the mixture should be like the pic below.

9. Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, test a small potato slice. If it comes up steadily and gradually on top, the oil is hot enough. If it comes up too quickly the oil is very hot and if it settles down at the bottom, the oil is not yet hot.

10. Now coat some of the batter clusters on the potato slice. Do not coat the whole potato slice with the batter. Add in oil and begin to deep fry.

11. When one side is light golden and crisp, turn over and fry the other side.

12. Turn over again when the second side is done. This way deep fry the potato slices till they are crisp and golden in medium hot oil with a slotted spoon.

13. Once done, remove with the slotted spoon and drain excess oil.

14. Place the potato bhajiya on kitchen paper towels. Fry all the potato slices this way.

15. Serve maru na bhajia with any chutney like mint chutney or mint coriander chutney or tomato sauce or with maru’s bhajia chutney.

Few more Pakora recipes for you!

• Onion pakoda
• Palak pakoda
• Paneer pakora
• Vegetable pakora

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