Bhajia ya Kikenya ya Kawaida na Tamarind Twist

Few snacks capture Kenyan comfort food like bhajia, thin potato slices dipped in spiced gram flour batter, fried until golden and crunchy. Pair them with a sweet-tangy tamarind (ukwaju)  dip and you’ve got a street-food classic that balances heat, crunch, and zing in every bite.

Perfect for weekends, guests or those moments when you crave a treat that feels both nostalgic and fresh.

Ingredients: Bhajia

  • 6–8 medium potatoes (thinly sliced — thinner = crispier)
  • 1 cup gram flour
  • 2 tbsp corn flour (for extra crunch)
  • Kijiko 1 cha manjano
  • 1 tsp paprika or chili powder (adjust to taste)
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tbsp grated ginger
  • 2 tbsp chopped coriander
  • 1–2 green chilies, finely chopped (optional heat)
  • Chumvi kwa ladha
  • Water (to make batter)
  • Oil for deep frying

Flavor tip: Add a pinch of ajwain (carom seeds) or crushed fennel for a subtle aromatic twist.

Ingredients: Ukwaju Dip

  • ½ cup tamarind paste (or soaked pulp, strained)
  • 3–4 tbsp sugar or honey (balance tanginess)• ½ tsp salt
  • 1 tsp chili flakes or fresh chopped chili
  • ½ tsp cumin powder (optional, adds smokiness)
  • ½ cup warm water (adjust thickness)

Flavor tip: A dash of fresh lime juice brightens the dip and makes it sparkle against the fried bhajias.

Bhajia Instructions

  1. Prep the potatoes: Peel (optional) and slice very thin. Pat dry to avoid soggy batter.
  2. Make the batter: Mix gram flour, corn flour, spices, coriander, chilies and salt. Add water gradually until thick and smooth — it should cling to potato slices.
  3. Heat oil: Keep at medium heat. Too hot = burnt outside, raw inside.
  4. Dip & fry: Coat slices in batter, drop gently into oil, fry until golden and crisp.
  5. Drain: Place on paper towels to remove excess oil.

Pro tip: Fry in small batches so bhajias stay crisp and don’t absorb too much oil.

Ukwaju Dip Instructions

  1. Mix tamarind paste with warm water until smooth.
  2. Add sugar/honey, salt, chili, and cumin.
  3. Adjust sweetness/tanginess to taste.
  4. Simmer 2–3 minutes on low heat (optional, thickens beautifully).
  5. Cool slightly — it tastes even better chilled.

Serve With Style

  • Serve bhajias hot, sprinkled with fresh coriander.
  • Oanisha na ukwaju dip, kachumbari, and lemon wedges.
  • For a street-food vibe, wrap bhajias in parchment cones or serve on enamel plates.Ukweli wa kufurahisha: In Nairobi, bhajias are often enjoyed with a side of chai, the spice and crunch against milky tea is pure Kenyan comfort.

Machapisho yanayohusiana