Crispy Maru Bhajiya

Let's bring back the Kenyan roots!! :-) Growing up in Kenya, I have such fond memories of mom making Maru na bhajiya... and the tomato chutney... the heat from the green chilies in the bhajiya batter and the cooling effect of the chutney..mmm... it was the perfect combination of a meal!

I'd now like to bring this magic to your kitchen and you will LOVE how easy it is to make. The potatoes are very thinly sliced, just slightly thicker than potato chips. The batter is made from chickpea flour and a hint of fresh ginger, garlic and green chilies. The key with the batter is also in getting the right amount of salt in. Too little will not bring out flavors and too much will overpower it. 

SO here you go! THIS is how you take potatoes to the NEXT level - maru bhajiya are thinly sliced potatoes dipped in a spicy chickpea flour batter and deep fried.
I would love for you to make and tag me in your pictures!!

Ingredients
4 potatoes, thinly sliced
½ cup rice flour
½ cup gram flour
1 cup water
1” ginger minced
4 cloves crushed garlic
4 green chilies, finely chopped
½ lemon, juiced
Handful cilantro, finely chopped
½ tsp turmeric powder
Oil for frying
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Preparation
-Heat oil in a large vessel for frying.
-In a mixing bowl, add the rice flour, gram flour and water.
-Stir and continue to add water until you have a thick batter.
-Add ginger, garlic, green chilies, lemon and turmeric powder.
-Stir everything together and set aside.
-Peel and thinly slice the potatoes (slightly thicker than potato chips).
-Add chopped cilantro to the batter and stir.
-Once the oil is ready, start dipping the potato slices in the batter and deep fry until they’re crispy.
-Serve with tomato chutney.