maru’s bhajia | crispy potato bhajia | maru na bhajiya

Jump to 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.

maru's bhajia recipe

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.

Few more Pakora recipes for you!

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

potato bhajia recipe

Potato Bhajia

5 from 9 votes
Maru bhajia recipe - crispy and tasty potato bhajia recipe. Maru's bhajia is a famous snack that is served by maru restaurant in nairobi in kenya.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Gujarati
Course: Snacks

Servings 3
Units

Ingredients

  • 300 grams potatoes or 8 small potatoes or 3 to 4 medium sized potatoes or 2 cups sliced potatoes
  • 1.5 cups besan (gram flour)
  • 2 to 3 green chilies - chopped
  • ¼ cup coriander leaves - chopped
  • 1 inch ginger - finely chopped
  • ¼ teaspoon turmeric powder
  • 2 tablespoons lemon juice
  • salt as required
  • oil for deep frying

Instructions

making batter

  • 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).
  • Add ¼ teaspoon turmeric powder and salt as required.
  • Mix everything very well. Keep aside.
  • Rinse and then peel 3 to 4 medium sized 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 wafers.
  • Now add 2 tablespoons lemon juice.
  • Just mix everything and keep aside for 20 to 30 minutes.
  • After 30 minutes, 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. 

frying maru na bhajia

  • 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, then 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.
  • 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.
  • When one side is light golden and crisp, turn over and fry the other side.
  • Flip again. This way deep fry the potato slices till they are crisp and golden in medium hot oil.
  • Once done, remove with a slotted spoon and drain the excess oil.
  • Place the potato bhajiya on kitchen paper towels. Fry all the potato slices this way.
  • Serve maru na bhajia with any chutney or dip of your choice.

Notes

Tips for making maru na bhajia:
  1. You can add ajwain and asafoetida (hing) if you want in the batter. 
  2. For a gluten free version, use gluten free asafoetida. 
  3. Slice potatoes thinly, but not as thin as we make for Potato wafers.
  4. For a spicy version, you can add some red chilli powder or increase the number of green chilies.
  5. You can also add some garam masala powder if you want. 

Nutrition Info Approximate values

Nutrition Facts
Potato Bhajia
Amount Per Serving
Calories 195 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 499mg22%
Potassium 413mg12%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 90IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 19mg23%
Vitamin E 6mg40%
Vitamin K 5µg5%
Calcium 30mg3%
Vitamin B9 (Folate) 19µg5%
Iron 3mg17%
Magnesium 23mg6%
Phosphorus 38mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

How to make crispy potato bhajia recipe

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).

making maru na bhajiya recipe

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

making maru na bhajiya recipe

3. Mix everything very well. Keep aside.

making maru na bhajiya recipe

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.

making maru na bhajiya recipe

5. Now add 2 tablespoons lemon juice.

making maru na bhajiya recipe

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

making maru na bhajiya recipe

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

making maru na bhajiya recipe

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.

making maru na bhajiya recipe

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.

making maru na bhajiya recipe

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.

making maru na bhajiya recipe

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

making maru na bhajiya recipe

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.

maru na bhajiya recipe

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

maru na bhajiya recipe

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

maru na bhajiya recipe

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

maru's bhajia recipe

Share This Recipe:

PinPrintShares142
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

6 Comments

  1. yes dassana. love your take on it. infact i’lll be making these soon. thank u once again.

    1. thanks meveera. glad that you liked the recipe. do try and do give feedback on how the bhajiyas turned out and thanks again for the recipe.