Potato Pakoda (Maru bhajiya style)
Maru bhajia originates from Nairobi, Kenya. I have heard about it but have never tasted them. They have one shop in London as well. They are very popular, and shop is very crowded. But, after listening to the description from friends I thought they are similar to khekada bhaji. Hence, decided to give a go and turned out to be very delicious. Sharing the recipe with you here.
Preparation time :
10 minutes
Cooking time :
30 minutes
Total time :
Serves :
4
Ingredients
Potatoes peeled and thinly sliced 2 medium
Besan (gram flour) ¾ cup
Rice flour ¼ cup
Chilli powder
Coriander powder
Turmeric powder
Salt
Chopped coriander
Oil
Potato pakoda
Directions
Thinly slice the potatoes but do not make too thin slices.
In a large bowl soak potato slices, in water and keep aside.
Sift besan before use to make sure that there are no lumps.
Mix all the remaining ingredients.
Drain the potato slices and add to the mixture. Mix well.
Keep aside for at least 30 minutes.
Mixture will be moist. Mix well.
Make sure mixture is not too dry. Sprinkle little water just to add little moisture. Potato slices still can be seen.
Heat oil in a pan. Add coated potato slices to the oil. Do not overcrowd the pan otherwise it will not cook properly.
Fry on medium heat until they are cooked and turn brown.
Assembly
Serving Suggestions