How to make Maru Bhajias

Everyone loves to have a bite of the lovely maru bhajias that are made fresh out of the fryer. These are best eaten when crispy.
Enjoy making these lovely and tasty maru bhajia’s it will be a messy job doing it but superb at the end.

This is mostly a tough job to prepare this dish so you can also get this same food in Nairobi ready made at the supermarket, check out Tamaduni Mukimo Ready to Eat Click Here


light tasting vegetable oil
1 medium sized floury potato
For the batter

75 grams chickpea (gram) flour
5 grams corn flour
2 tablespoons lemon juice
1 small green chilli finely chopped
5 grams root ginger peeled and grated
3 cloves garlic crushed
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 small handful of coriander finely chopped
25 millilitres water


Peel the potato and slice it very thinly the thinner the better (aim for 1 millimetre slices). The aim is to cook the potatoes without burning the batter.
Pour enough oil into a small frying pan to enable you to shallow fry the bhajia. Caution: Hot oil is dangerous and must not be left unattended.
Mix all of the batter ingredients in a small mixing bowl to create a thick batter. It should be so thick that it doesn’t drop off a spoon unaided.
Check the heat of the oil by placing a drop of batter into the pan. The batter should sizzle and rise to the surface. If the oil spits violently then turn the heat down.
It is important to regulate the heat of the oil for the duration of the cooking time.
Once the oil is hot enough, dip a few slices (no more than 5 at a time) of potato in the batter and fry until crispy and golden brown. This will take in the region of 3 to 4 minutes.
Place the bhajias on a dish covered with a piece of kitchen roll and let the oil drain.
Serve immediately with tomato sauce or tamarind chutney.
Click Here for Maru Bhajia Sauce Recipe

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