Maru Bhajiaâ€™s are an extremely popular snack in East Africa, especially in Kenya
3/4 cup Daawat Basmati Rice, soaked for 2 hours
3/4 cup gram flour
1 tsp ginger-garlic paste
4 potatoes, thinly sliced
Juice of 1 lemon
2-3 green chillies
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.
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 ketchup.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 4.7 based on 3 votes
Be the first to rate this post.