ORIGINAL MARU BHAJIA | MARU NA BHAJIA TOMATO CHUTNEY | CRISPY POTATO BHAJIYA

This Kenyan Maru Bhajia recipe is the original East African recipe for crispy potato bhajia. We love the Maru Bhajia tomato chutney recipe that accompanies these delicious potatoes fritters.

Original Maru Bhajia | Maru na Bhajiya Tomato Chutney | Crispy Potato Bhajiya

Original Maru's Bhajia

Bhajiyas are Indian style fritters. However, these are no ordinary bhajias! These are made with thinly sliced potato rounds, coated in a spicy wafer-thin gram flour batter and deep-fried. Indulgent. They are ritualistically served with a tangy tomato-based chutney.

✓Vegan

✓Gluten-free

✓Great for parties

✓ Perfect tea-time or afternoon tea snack

✓Works well with all potato varieties

✓Above all so irresistible

Maru Bhajia and East Africa

In Nairobi, Kenya, a shop called Maru's sold these crispy potato bhajias that were entirely unique to them.

This recipe then travelled over to the UK as the family moved and opened another shop in Wembley, London - staying true to the original recipe.

The first shop still remains in Kenya as locals have been trained up to run the shop.

This is why they are often lovingly referred to as Kenya Maru's Bhajia! East-African Indians are proud owners of this delicious recipe.

Since then, Indian people in other parts of the world have heard of the recipe and it has spread like crazy!

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.

My Mum asked the lady who was making them for the recipe as she loved it so much!

I remember my Mum making these since I was little. My brother and I would be the first to sit down and eat them hot whilst she was still making them.

She would often enlist the help of my Dad so they too would be able to sit down quickly and enjoy.

My Mum over the years learned many East African recipes from my Dad's side of the family (Swahili lessons were thrown in too!)

Some favourites include Sweetcorn and Peanut Curry, Red Kidney Bean and Sweetcorn Curry, Kenyan style Chevdo, Farali Cassava and Peanut Stir-fry and Masala Mogo.

How are these different to Indian style Bhajiya

There is a difference between these East-African crispy potato bhajia and potato bhajia from India.

These Maru style potato bhajia are thinner. The batter for Indian bhajiyas is thicker. In Maru bhajiyass, the batter is made by sprinkling the flour directly onto the potatoes.

In Indian bhajiyas, the batter is made separately with water and then potatoes are dipped into the batter, then fried.

Also, in the batter for Indian bhajiyas, a raising agent is used, whereas in Maru's there isn't.

Original Maru Bhajia Ingredients

Here is the list of ingredients you'll need, unfortunately, there is no substitute for this recipe. 

1. 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. I find that Jacket Potatoes work well because they are big and round.

2. Gram flour/besan/chickpea flour - fine variety

3. Rice flour - see notes below for more on using rice flour

4. Green chilli and ginger paste

5. Ajwain seeds/carom seeds - the addition of this spice just gives the batter a wonderful flavour and helps indigestion.

6. Turmeric powder - just a pinch to add colour to the batter

7. Coriander - fresh and finely chopped coriander

How to get the crispiest potato bhajias and other tips

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.

Even thickness potato slices will cook perfectly at the same rate and all pieces will be crispy.

Using less batter makes them crispy. Too much batter coating the potatoes will be spongy and not the correct texture for these bhajiyas.

Best eaten immediately! Can't complain about this tip ;)

How to make Maru na Bhajia Video and Step by Step

Follow this step-by-step instruction or watch a video, exact measurements and full written recipe card can be found the bottom of this post. 

Best made and served immediately. These bhajiyas will not be as tasty if made ahead of time.

1. Wash, peel and slice the potatoes. Place in a wide plate. (pic 1)

2. Add freshly crushed green-chillies and ginger, according to your liking. (pic 2)

3. Now tip in turmeric powder. (pic 3)

4. Add ajwain seeds-optional (pic 4)

5. Freshly chopped coriander. (pic 5)

6. Sprinkle besan. (pic 6)

7. And rice flour (pic 7) leave it aside for a few minutes then mix properly. (pic 7)

8. Heat oil in kadai, add salt in potatoes and mix well. (pic 8)

9. Carefully add potato slices in hot oil (pic 9)

10. Fry on low heat till light golden and crispy.

How to make Maru Bhajiya in Airfryer

If you want to avoid deep-frying, then you can definitely make these in an air-fryer for the same satisfaction.

Here is how:

Follow the method to step 8
➝Pre-heat air fryer according to manufactures manual or 350F for 3 minutes.
➝Line the air fryer tray or basket with foil and grease it with the oil.
➝Place potato slices in one layer.
➝Air fry the bhajiya for total of 6 minutes on 350F or 180C, turning halfway during cooking at 3 minutes.
➝Spray some oil again and air fry for another 3 minutes.
➝If not crispy and golden cook a little more.
➝Once crispy, transfer and serve.

How to make Baked Maru's Bhajia in Oven?

➝Follow the method to step 8
➝Preheat the oven to 200-240c.
➝Place the potato slices on a greased baking tray.
➝Bake for 20 minutes, then turn them around.
➝Spray a little oil and bake another 20 minutes.
➝Once crispy remove and serve hot.

Maru Bhajiya Chutney Ingredients | How to make Maru Bhajia Chutney

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.

→Tomatoes

→Carrots

→Cucumber

→Coriander

→Ginger

→Cumin seeds

→Lemon juice

→optional - clove of garlic

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, grate the carrot, cucumber and tomato to keep looking more red.

Equipment/Tools

Kadai or frying pan
Slotted spoon
plate
spatula
fork
Mandolin/knife
vegetable peeler

Other Bhajiya/Fritters/Pakora recipes

1. Date cashew chilli Bhajiya

2. Methi corn Bhajiya

3. Onion Bhaji

4. Mixed vegetable Pakora

5. Three layer chutney aloo bread pakora

6. Gujarat Na Daal Vada

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Maru's bhajia, Maru Na Bhajiya, Crispy potato bhajiya

Snacks

Indian, East-African

Maru Na Bhajiya-Maru's Bhajiahttps://www.youtube.com/watch?v=gwWrXI6eSo0This Kenyan Maru Bhajia recipe is the original East African recipe for crispy potato bhajia. We love the Maru Bhajia tomato chutney recipe that accompanies these delicious potatoes fritters.https://www.youtube.com/watch?v=gwWrXI6eSo0

Yield: 2 SERVINGS

Author: Hayley Dhanecha

ORIGINAL MARU BHJAIYA | MARU NA BHAJIYA | CRISPY POTATO BHAJIYA

This Kenyan Maru Bhajia recipe is the original East African recipe for crispy potato bhajia. We love the Maru Bhajia tomato chutney recipe that accompanies these delicious potatoes fritters.

prep time: 20 Mcook time: 20 Mtotal time: 40 M

Ingredients:

MARU NA BHAJIYA

• 3 large white potatoes
• 5-6 tbsp. gram flour/besan/chana no lot
• 2 tbsp. rice flour fine variety 
• 2 tbsp crushed green chilli and ginger
• 1 tsp. turmeric powder
• 1/2 tsp. ajwain/carom seeds
• 2-3 tbsp. finely chopped coriander
• salt to taste 
• Oil to deep fry

Instructions:

1. Wash, peel and slice the potatoes using a mandolin slicer, or use a very sharp knife and cut very thin slices.
2. Pat dry the potatoes with clean kitchen towel. 
3. Place the slices in a wide plate.
4. Add ginger-chillies, turmeric, ajwain, coriander, besan and rice flour.
5. Gently mix and leave it 15-20 minutes aside.
6. Meanwhile, heat oil in a frying pan or kadai.
7. Mix again, add salt and mix.
8. Carefully, add one slice at a time using hands, spoon or fork.
9. Deep fry on low heat till light golden and crispy. Turn in between of frying using a slotted spoon. 
10. Serve hot with chutney. 

notes:

If can't find ajwain, skip it.
Do not add any water at all, the moisture from the potato will be enough.
Serve these bhajiyas immediately.

Calories
1120.88

Fat (grams)
31.01

Sat. Fat (grams)
3.95

Carbs (grams)
182.86

Fiber (grams)
26.06

Net carbs
156.80

Sugar (grams)
15.88

Protein (grams)
33.66

Sodium (milligrams)
682.29

Cholesterol (grams)
3.15

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2010/06/marus-bhajia-crispy-potato-bhajiya.html

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Note - this post was originally created and posted on 9th June 2010, since updated with new content and pictures.