Prepare the crispiest potato bhajia, inspired by the original Maru na Bhajia from Nairobi, Kenya. Thin potato slices are coated in a spiced gram flour batter then deep-fried until crispy.
I’ve also included the recipe for the special Maru’s tomato garlic chutney.
Note – this post was originally created and posted on 9th June 2010 , since updated with new content and pictures, the recipe remains the same.
My Mum first tried this dish back in the early 90s at a family friend’s house who my Dad knew well. They had all grown up in East Africa together. She asked the lady who was making them for the recipe as she loved it so much. Since then, it’s become I, my brother’s and my dad’s favourite snack.
Maru bhajia are hands down the definition of a crowd-pleaser recipe. Anyone who tries them is sure to become hooked!
Essentially, they are crispy potato bhajia made with a gram flour and green chilli-ginger batter. Rather than Indian style potato bhajia, the flours and seasoning are sprinkled directly on the sliced potatoes. The moisture from the potatoes binds the batter to give a thin yet flavourful coating.
The special spicy batter is unique to the Maru Bhajia House in Kenya. Their other speciality is a special tomato garlic chutney that is tangy and spicy! Perfect for scooping up with the large round bhajiya.
Complete your East African snack thali with sakoni style chilli paneer , chilli garlic and lime mogo chips and kenyan chevdo .
Ingredient highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
White potatoes – use a mandolin or food processor to get evenly sliced and thin potato slices. Try to use the same sized potatoes to get similar sized slices. Even thickness potato slices will cook perfectly at the same rate and all pieces will be crispy. I find that Jacket Potatoes work well because they are big and round but any all-rounder potatoes will work too.
Gram flour – aka besan/chickpea flour. Just use the fine variety for this recipe.
Rice flour – The trick is to use rice flour which helps keep the bhajia crispy. The rice flour also soaks up a lot of the moisture released from the sliced potatoes, again keeping the bhajia crispy.
Green chilli and ginger paste – I use fresh for the best flavour.
Ajwain seeds/carom seeds – the addition of this spice gives the batter a wonderful flavour.
Coriander – fresh chopped coriander leaves.
Tip – Using less batter makes them crispy. Too much batter coating the potatoes will be spongy and not the correct texture for these bhajiyas.
How to make Maru Bhajia Step by Step Method
The recipe is straight forward and fool-proof but definitely gets you a long way!
First prep the potatoes:
I find all similar sized potatoes and use those for even sizing.
Wash and peel the potatoes. Then either using a sharp knife or a mandolin, slice into thin rounds. I like to use the mandolin for ease and even sized slices.
Spread out the potato slices into a large bowl – this makes it easier to coat the potatoes with the batter.
The batter:
Sprinkle over the gram flour, rice flour, green chillies and ginger, ajwain seeds and coriander. Go easy on the flours as you can add more as you go.
Next I like to massage the potatoes with the flours and seasoning. This draws out the moisture from the potatoes and helps form a thin coating. Once all potato slices are coated, set aside for 10-15 minutes so that the potatoes will keep releasing moisture.
Add salt and mix again.
Frying:
Next heat the oil in a frying pan or kadai, aiming for medium heat. Wait until the oil is hot before adding the bhajiya slowly into the pan.
Deep fry on medium to low heat until the batter slowly turns golden and crispy. Remove from the oil gently with a slotted spoon.
You will need to fry the bhajia in batches to give them room to fry.
Maru Bhajiya Chutney Ingredients & How to make it
In Nairobi, Kenya they served and are still serving these Bhajia with coconut chutney, but here in London, they serve with this tangy tomato chutney.
- 1 cup plum tomatoes (tinned)
- 1/2 cup carrot
- 1/4 cup cucumber
- 3 tablespoon coriander
- 1 tablespoon ginger
- 1-2 tablespoon green chillies
- 1 tablespoon cumin seeds
- 2-3 tablespoon lemon juice
- optional – 1 clove of garlic
- salt to taste
Method: Blend all ingredients in a high-speed blender -use the natural juice of the vegetables to blend the chutney otherwise it will be too runny. Add salt to taste.
Note – blending is the quick method to make this chutney. Due to blending all of the vegetables, the chutney takes on a more green colour. To avoid this happening, I usually grate the carrot, cucumber and tomato to keep it looking more red.
Note – adding carrots and cucumber is optional. You can also make the Maru Chutney with only tomato. Garlic is also optional but IMO so, so good!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Maru Bhajia (Crispy Potato Bhajia) and Chutney Recipe
Equipment
- Mandolin
- Kadai
- Slotted spoon
Ingredients
- 3 large white potatoes
- 8 tablespoon gram flour besan/chana no lot
- 2 tablespoon rice flour fine variety
- 3 tablespoon crushed green chilli and ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ajwain carom seeds
- 4 tablespoon coriander finely chopped
- salt to taste
- oil to deep fry
Instructions
- Wash, peel and slice the 3 large white potatoes using a mandolin slicer, or use a very sharp knife and cut very thin slices.
- Pat dry the potatoes with clean kitchen towel.
- Place the slices in a wide plate or mixing bowl.
- Add 8 tablespoon gram flour , 2 tablespoon rice flour , 3 tablespoon crushed green chilli and ginger , 1 teaspoon turmeric powder , 1 teaspoon ajwain and 4 tablespoon coriander .
- Gently mix and leave it 15-20 minutes aside.
- Meanwhile, heat oil in a frying pan or kadai on medium heat.
- Add salt to taste and mix well.
- Carefully, add one slice at a time using hands, spoon or fork.
- Deep fry on low heat till light golden and crispy. Turn in between of frying using a slotted spoon.
- Serve hot with chutney.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Maru Bhajia (Crispy Potato Bhajia) and Chutney Recipe
Equipment
- Mandolin
- Kadai
- Slotted spoon
Ingredients
- 3 large white potatoes
- 8 tablespoon gram flour besan/chana no lot
- 2 tablespoon rice flour fine variety
- 3 tablespoon crushed green chilli and ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ajwain carom seeds
- 4 tablespoon coriander finely chopped
- salt to taste
- oil to deep fry
Instructions
- Wash, peel and slice the 3 large white potatoes using a mandolin slicer, or use a very sharp knife and cut very thin slices.
- Pat dry the potatoes with clean kitchen towel.
- Place the slices in a wide plate or mixing bowl.
- Add 8 tablespoon gram flour , 2 tablespoon rice flour , 3 tablespoon crushed green chilli and ginger , 1 teaspoon turmeric powder , 1 teaspoon ajwain and 4 tablespoon coriander .
- Gently mix and leave it 15-20 minutes aside.
- Meanwhile, heat oil in a frying pan or kadai on medium heat.
- Add salt to taste and mix well.
- Carefully, add one slice at a time using hands, spoon or fork.
- Deep fry on low heat till light golden and crispy. Turn in between of frying using a slotted spoon.
- Serve hot with chutney.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Swaminarayan khichdi is a comforting mixed vegetable khichdi made without onion or garlic. This temple-style khichdi is commonly served in BAPS Swaminarayan temples, usually with full-fat yogurt on the side. It’s gently spiced (you won’t guess the surprising ingredient), wholesome and is easy to recreate at home.
Note: This post was originally published on 8th February 2013. It has since been updated with fresh photos and new content.
I first tried Swaminarayan khichdi in India during a visit to the Swaminarayan Akshardham Temple in Gujarat, where only satvik food is served. I remember being surprised by how flavourful it was. The texture was soft and spoon-able – a bit like porridge. It’s the exact kind of food you’d want after a long day of travelling.
As soon as we got home, I asked my mum if she could make it for me. She pulled out an old recipe book that included this exact recipe, and that’s the one we’re using here today.
The Recipe Highlights
Swaminarayan khichdi is a one-pot meal made with a medley of vegetables making it hearty and colourful. It’s also flavoured with warming whole spices like cloves, cinnamon and cumin, giving aromatic depth. Think of it a bit like vaghareli khichdi but with added veggies.
The surprise ingredient often used in temples is … sambhar powder! I came across it in a video of this khichdi being made for a temple. We’ve been adding it in our version and it brings so much depth!
And while this recipe is traditionally made without onion and garlic, I have occasionally made it with both. This tastes delicious in its own way too!
When I want to add whole grains, I also make multigrain Gujarati bhaidku which is similar to a spicy porridge.
Stovetop vs Pressure Cooker
We usually make a simple khichdi, like this pressure cooker dudhi khichdi , in the Instant Pot for speed. However, Swaminarayan khichdi is best prepared on the stovetop in a pan. To achieve the temple style version, the base needs to be soft and runny without overcooking the vegetables. I’ve found that pressure cooking mashes the vegetables so a stove top pan is much better.
Our everyday khichdi is always simple. However every now and then, we like to make this Swaminarayan-style version for something a little different. I love adding a generous dollop of homemade ghee and serving it with plain yogurt or chaas. You could also add an easy pickle.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Swaminarayan Khichdi (Temple Style)
Ingredients
- 1 cup rice
- ½ cup toor dal
- 1 cup mixed vegetables green peas, carrots, capsicum, french beans
- ½ cup potatoes cubed
- ¼ cup cabbage shredded
- ¼ cup tomatoes chopped
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon sultanas or raisins
- 1 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- ¼ cup ghee
- ½ cup coriander chopped
- 1 teaspoon sambar powder optional but recommended
- salt to taste
Vaghar – Tadka (Tempering)
- ¼ cup oil
- 1 tablespoon mustard seeds & cumin seeds combined
- 2 dried red chillies
- ¼ cup raw peanuts
- 1 tablespoon green chillies chopped
- 1 sprig curry leaves
Instructions
- Rinse 1 cup rice and ½ cup toor dal seperatly in running water and soak for at least 30 minutes in clean water.
Stovetop Method
- In a pan heat ¼ cup oil , then add 1 tablespoon mustard seeds & cumin seeds , allow to splutter on mmedium heat.
- Add 2 dried red chillies , ¼ cup raw peanuts , 1 tablespoon green chillies and 1 sprig curry leaves . Saute for 40-50 seconds.
- Then add soaked toor dal, 1 tablespoon turmeric powder along with ½ cup of water and cook the dal until it is 50% cooked.
- Add salt to taste , ½ cup potatoes , 1 cup mixed vegetables and ¼ cup cabbage . Add 1 cup of water and bring it to boil.
- Tip in soaked rice, 2 tablespoon sultanas , 1 tablespoon red chilli powder and 1 teaspoon 1 teaspoon sambar powder and ¼ cup coriander . Mix well and allow to cook.
- Once dal and rice almost cooked, add ¼ cup tomatoes , if needed add more water and cook the khichdi til done.
- Pour ¼ cup ghee , 1 tablespoon sugar and 1 tablespoon lemon juice , mix well and cover the pan with a lid and cook further 2 minutes.
- Turn off the heat, sprinkle ¼ cup coriander and serve hot.
Pressure Cooker
- In a large pressure cooker heat oil, add the tadka ingredients.
- Now add chopped chillies, and all the masala powder and give it a stir.
- Add potatoes, tomatoes and mixed vegetables.
- Stir fry for 2-3 minutes.
- Add soaked dal, rice without water.
- Fry this mixture for few minutes then add 4 cups of water.
- Stir once more, add salt and raisins and close the pressure cooker lid.
- After 3 whistle turn of the heat.
- Let the pressure cooker cool down naturally.
- The khichdi should be slightly runny and sticky. If not, then add little water and cook 1-2 minutes.
- Open the lid, add sugar, lemon juice and fresh chopped coriander leaves. Mix gently and serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
