Packed Potato Bhajiyas | Atom Bomb Bhajia
✔️Suitable for Vegans
✔️Gluten-free
✔️Hot and sour in flavour
✔️A great starter
✔️Party snack
✔️Something a little different
I just love the look of these bhajia. The bright red filling is just exciting! You just know that they will be spicy but you still can’t resist!
I first came across these bhajia in Leicester, UK when visiting my Aunty. I was around 10 so my Mum didn’t let me try them – they were too spicy she said! Once I was a bit older, she made them at home and they were such a hit! It’s been a solid 10 years since we’ve made them again but here they are on the blog in all their glory.
I had to do a little digging about the origins of these bhajia. I knew that they had to be East African as they are mostly only sold or served within the East African Indian community in the UK. The bhajias are also interchangeably called Viazi Karai – Swahili deep-fried potatoes from Mombasa, Kenya. They do however have some key differences. More on that below.
Some East African recipes that we love in indulge in are:
Kasoli nu Saak – Corn on the cob and Peanut Curry
Sweetcorn and Red Kidney Bean Curry
Original Maru’s Bhajia – crispy potato fritters
Masala Chips
Eggless Mandazi – sweet coconut doughnut triangles
Masala Mogo – cassava stir-fried in a finger-licking Indo-Chinese sauce
Kenyan Chevdo – the ultimate snack-food
Difference between Packed Potato Bhajia and Viazi Karai
So these Packed Potatoe Bhajias can also be called Viazi Karai and both recipes have many similarities. They both are essentially deep-fried potatoes that are flavoured with a masala made from red chilli powder.
Bhajia are coated in a gram flour batter but Viazi Karai are dipped in a wheat flour batter. In the bhajia, we stuff the potatoes with the masala filling but in Viazi Karai, the spices and batter are all mixed into one.
Serving Suggestion:
Serve immediately once cooked.
Serve with tart and sweet Gujarati Imli and Date Chutney (Tamarind Chutney with Dates) and Coconut and Coriander Chutney – recipe is in the recipe card below.
If you have leftovers, reheat in the oven to get them a little crisp again.
Ingredients:
Potatoes – we have used baby potatoes as they hold their shape really well and make it easier to fill. They will also cook a lot faster and fry faster, saving you precious time. Boil the potatoes according to packet instructions, we want them cooked all of the way through and then peel the skin.
Let them cool at room temperature, then keep it in the refrigerator for 1-2 hours. They will go slightly hard and easy to cut. Gram flour – aka besan or chickpea flour. You want the “fine” variety here as it can also come in “coarse”. Easily found in British and Asian supermarkets. Filling: Red chilli powder – it is best to use Kashmiri chilli powder as it is milder than other chilli powders. It is also a much more vibrant red so will give your bhajias the “wow” factor. Ground cumin and coriander Minced Garlic – fresh, bottled or frozen Lemon Juice – fresh is better for flavour but bottled works just as well Chopped coriander – finely chopped fresh coriander leaves
Optional – add a tsp of oil to the filling
Can I use larger potatoes?
If you do not have baby potatoes you can use larger potatoes but it may take longer to cook the dish. Make sure larger potatoes are not too large and are not of the floury variety.
Method:
The method is split into making the filling, making the batter and then assembling the bhajias.
We have shown a few different ways that you can stuff the bhajia. Choose whichever style is easiest for you.
First: The filling In a bowl take chilli powder, garlic, ground cumin & coriander, salt and freshly chopped coriander (pic 1)
Squeez good amount of lemon juice (pic 2)
Mix everything and leave it aside (pic 3)
Second: The batter
In a bowl take besan, add salt and enough water (pic 4)
Make not too thin or not a too thick batter (pic 5)
Third: Stuff the potatoes Boil and peel the potatoes (make sure they are cool before you stuff them) (pic 6.)
There are two way you can cut the potatoes here, the first method- cut the potatoes into halves (pic 7-8)
Or slit the potatoes into the centre, but do not cut all the way through (pic 9) see video
Stuff the potatoes or spread the chilli and garlic paste (stuffing) into the potatoes (pic 10-11-12).
Dip the stuffed potatoes in the ready batter (pic 13)
Fourth – The Bhajia
Very carefully slip dipped potatoes into the hot oil (pic 15).
Fry on medium heat without breaking or burning (pic 16).
Other Bhajia Recipes:
Gujarati Batata Vada
Dakor na Gota
Aloo Bread Vada Gujarat Na Daal Vada
PACKED POTATO BHAJIA | ATOM BOMB BHAJIA
Ingredients
Bhajia/Bhajiya
- 500 g baby potatoes*
- 2 tbsp. red chilli powder
- 2 tbsp. ground cumin & coriander
- 2 tbsp. minced garlic
- 1 tbsp. finely chopped coriander
- 2 tbsp. lemon juice
- 1 cup gram flour/besan
- Oil to deep fry
- Salt
Coconut and Coriander Chutney
- ½ cup fresh roughly chopped coriander
- 4 tbsp. desiccated coconut*
- 2 tbsp. roasted peanuts
- 1 hot green chilli
- ½ inch fresh ginger
- 1 tsp. Lemon juice
- 1 tsp. Sugar
Instructions
Bhajiya
- In a bowl mix red chilli powder, cumin & coriander, fresh coriander, salt, garlic and lemon juice.
- Mix well and leave it aside.
- Make a lump-free batter by mixing besan, salt and water.
- There are two methods to cut the potatoes here.
- One – make a slit in the centre of the potato but do not cut the potato all the way through.
- Second – Cut the potato and halve into twp parts – see video
- Stuff the chilli and garlic paste.
- Dip the stuffed potatoes in the batter.
- Heat oil and deep fry them.
- Enjoy hot.
Chutney
- Place all the ingredients in a blender.grinder.
- Add some water and grind until you get a smooth chutney.
Video
Notes
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.
PACKED POTATO BHAJIA | ATOM BOMB BHAJIA
Ingredients
Bhajia/Bhajiya
- 500 g baby potatoes*
- 2 tbsp. red chilli powder
- 2 tbsp. ground cumin & coriander
- 2 tbsp. minced garlic
- 1 tbsp. finely chopped coriander
- 2 tbsp. lemon juice
- 1 cup gram flour/besan
- Oil to deep fry
- Salt
Coconut and Coriander Chutney
- ½ cup fresh roughly chopped coriander
- 4 tbsp. desiccated coconut*
- 2 tbsp. roasted peanuts
- 1 hot green chilli
- ½ inch fresh ginger
- 1 tsp. Lemon juice
- 1 tsp. Sugar
Instructions
Bhajiya
- In a bowl mix red chilli powder, cumin & coriander, fresh coriander, salt, garlic and lemon juice.
- Mix well and leave it aside.
- Make a lump-free batter by mixing besan, salt and water.
- There are two methods to cut the potatoes here.
- One – make a slit in the centre of the potato but do not cut the potato all the way through.
- Second – Cut the potato and halve into twp parts – see video
- Stuff the chilli and garlic paste.
- Dip the stuffed potatoes in the batter.
- Heat oil and deep fry them.
- Enjoy hot.
Chutney
- Place all the ingredients in a blender.grinder.
- Add some water and grind until you get a smooth chutney.
Video
Notes
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.
There’s an element to waiting around for bread to bake. I cannot describe to you the satisfaction when you can see the bread from the oven rising and taking shape. These Tiger Rolls are particularly special because you want to get the crust perfect.
My love with Tiger Rolls goes wayyy back. We used to buy them from the supermarket at least a few times a year!
Also, here’s a tip for you – don’t go shopping hungry and walk past the bakery. Just don’t do it.
What is Tiger Bread
Tiger Bread or Tiger Rolls are a dutch bread called Tijgerbrood. This white bread is soft and pillowy in the middle and has a crunchy mottled “tiger” crust. It is available (in the UK) as either a white bloomer loaf or as bread rolls.
The distinguishing feature is due to the special rice flour crust on the outside. Rice flour and sesame oil paste is applied just before baking. As the bread rises, the paste dries and cracks causing the tiger appearance.
Tiger Rolls have a nutty and savoury flavour lent by the addition of the sesame oil and the rice flour.
Tiger Bread is sometimes known as Giraffe Bread after a 3-year-old girl wrote a letter to Sainburys (a British Supermarket) and said that the crust looked more like a giraffe and so should be named Giraffe Bread!
Ingredients
Strong white bread flour – this flour is easily available in most supermarkets. If not available check what you can use instead below in the post.
Rice flour – a fine variety that can be found in any Asian or other supermarkets.
Salt – If possible use fine sea salt.
Sugar – regular granulated
Yeast – we have used Instant yeast which is same as fast action yeast, if using any other types of yeast check WHICH YEAST TO USE SECTION below in this post. I have used fast action yeast in my Air Fryer Bread Recipe .
Sesame Oil – we have used toasted sesame oil, but you can use other types of sesame oil
Warm water – Do not use HOT or BOILED water, warm water can be made by using 1/3 of boiling and 2/3 of cold water.
Topping:
This particular recipe is vegan . You can also use butter in the replacement of oil in the dough. However, still stick to sesame oil for the crust.
Which Yeast is best to use
Yeast is a fungus that when mixed with warm water, flour, and sugar produces carbon dioxide. This causes the bread to rise.
There are two main types of Bakers yeasts available.
One is Wet Yeast
Another is Dry Yeast
According to BBC Food , Wet Yeast is fresh yeast that is a living microorganism that ferments when flour or sugar is added to it. It is the traditional raising agent used and sold by bakers.
Dry Yeast is available as dried active yeast, which is found in tubs, and easy-bake or fast-action dried yeast, which is available in sachets.
Dried active yeast needs to bloom first with warm (not hot) water, milk or juice
Fast Action yeast can be added directly to the flour.
We have used Instant Yeast sachets which is fast action yeast for this recipe.
I have learned through past experience how important it is to use yeast that is in date, so please do check that first to give your rolls the best chance of rising and coming out exactly how you’d want them to.
Tips to make the best Tiger Bread
- Throw water into the oven when baking the bread – use either a deep baking tray with water on a lower shelf or literally chuck water in.
- Use rice flour only for the crust and do not substitute with any other flour! You will not get a good mottled appearance.
- You can either make a Tiger Bread bloomer loaf or make rolls. You may have to adjust the cooking time
- Do not over handle the dough. Once you have formed the balls (do this minimally hands-on), just cover with a towel.
- I can happily say that you can still make these Tiger Rolls using only plain flour! We once ran out of bread flour and only had plain flour in the cupboard and it still worked just fine. Use the same amount of plain flour to bread flour. Stick to the same amount of all of the other ingredients too.
To prove the dough without an electric pressure cooker:
Make the dough using the above steps. Leave to prove by leaving the dough in the mixing bowl, cover with cling film and allow to rise in warm temperatures above 20. It may take an hour or more.
How to get perfectly round rolls
This technique takes a little getting used to but once you get the hang of it, you will easily be able to make round balls.
First, roll into a rough ball Press slightly downwards onto the ball with your palms Then begin folding the edges inwards towards the middle. Do this for all the edges all around the dough ball You will end up with a balloon shape with the edges all sealed at the bottom in the middle (this will be the base) No cracks should appear on the top surface of the dough.
See method 1 in the video for visual instructions.
What to do if the rolls do not rise
In case this happens, tear up the bread and toast in a frying pan with a little oil. Add a sprinkle of salt +/- red chilli powder for a quick snack. You can also use any other seasoning.
Serving suggestions
Vegan Mulligatawny Soup
Broccoli and Pear Soup – Instant Pot
Thai Carrot Cashew Soup – Instant Pot
Pumpkin Miso Soup
Roasted Cauliflower and Walnut Soup
These crusty rolls are great with any soups – my favourite is this lightly spicy tamatar ka shorba – it’s a thin Indian style soup.
They also go really well slathered with butter or used for sandwiches.
Storage
In all honesty, I would strongly suggest that you eat them immediately once cooked. The “just baked” warm melt in the mouth texture is second to none and I’ll be very surprised if you even have any leftover!
However, if you do have leftovers or want to make them in advance, then you definitely can.
Once cooled, store in an airtight container for maximum 2 days.
To eat again, it is best to reheat them in the oven after sprinkling a little water.
To freeze, cook as usual and then freeze. Oven cook again until fully defrosted and warmed through – keep the temperature low so they do not burn from the outside.
How to make Tiger Bread
This bread rolls recipe is made in four stages, first make dough, proofing, shaping and baking Method: First Stage – Knead Dough Take bread flour in a big bowl (pic 1)
Add rice flour (pic 2)
Tip in salt, sugar and yeast (pic 3)
Combine well using balloon whisk (pic 4)
Add sesame oil, if using melted butter add now (pic 5)
Pour warm water and mix well and knead the dough. If using stand mixer knead the dough for 2-3 minutes. If kneading with hands, knead it for 10 minutes (pic 6)
Second Stage – Proofing/Proving Dough
Put kneaded dough in well oiled an inner pot of Instant pot
Cover the pot with glass lid, and let it prove on YOGURT MODE for 1 hour
While the dough proves make the topping paste.
Take rice flour in a bowl (pic 1)
Add sugar and yeast (pic 2) you may add a pinch of salt if you want (pic 2)
Mix well (pic 3)
Add oil (pic 4)
Add warm water (pic 5)
Mix well and leave it to rise (pic 6)
After 40-45 minutes it will rise (pic 7)
Mix again, if very thick add 1 tsp. water (pic 8)
Leave it aside (pic 9)
Third Stage – Shape Transfer the risen dough on a clean and smooth surface and punch it down all the air (pic 1)
Knead for half a minute on a lightly floured surface (pic 2)
Cut into half (pic 3)
Cut into equal size portions around 140g each (pic 4)
Turn into round rolls and coat the upper part with topping paste (pic 5)
Leave it aside and let them rise again for 30 minutes (pic 6)
Fourth Stage – Bake Rolls
Whilst rolls are proving for the second time, preheat oven at 200C or gas mark 6. Bake rolls for 20-25 minutes.
TIGER ROLLS
Ingredients
Rolls
- 400 g strong white bread flour
- 100 g rice flour
- 300 ml warm water
- 2 tsp. salt
- 1 tsp. sugar
- 2 tsp. yeast
- 2 tbsp. sesame oil
Topping Paste
- 60 g rice flour
- 1 ½ tsp. yeast
- 1 tsp. sugar
- 80 ml warm water may need more
- 1 ½ tsp. sesame oil
- Pinch of salt – optional
Instructions
- In a bowl take both flours, salt, sugar, yeast and mix well.
- Add oil then warm water.
- Knead the dough for 10 minutes if making it by hand or 2 minutes if using a stand mixer.
- Put the kneaded dough in a well oiled inner pot of Instant pot. (see notes if not using Instant Pot)
- Cover the pot with a glass lid.
- Select YOGURT mode and prove the dough for 1 hour.
- Meanwhile, make topping paste by combining the paste ingredients and leave it to rise in a warm place.
- Once the dough has risen, take it out on a clean work surface and knead it again for 30 seconds.
- Cut the dough into equal size portions, about 140g each.
- Give them a round shape and place them on a lined baking sheet.
- Check the paste, if very thick add little water and make spreadable.
- Coat the upper surface with the topping paste.
- Leave the rolls to rise again for 30 minutes.
- Keep a tray of water in the oven.
- Preheat the oven to 200C or Gas mark 6.
- Bake the rolls for 20-25 minutes.
- Leave it to cool on a wire rack.
Video
Notes
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.
