These Packed Potato Bhajias are a delicious Gujarati delicacy. They can also be called Atom Bomb Bhajia and are aptly named! A special hot and sour masala is stuffed in boiled potatoes, coated in batter and deep-fried. "Packed" with flavour if I say so myself ...
✔️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
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.
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.
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.
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
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.
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).
Gujarati Batata Vada
Dakor na Gota
Aloo Bread Vada
Gujarat Na Daal Vada
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.
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
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Yield: 3-4 SERVINGS
PACKED POTATO BHAJIA | ATOM BOMB BHAJIA
These Kenyan style baby potato fritters are stuffed with special HOT and TANGY masala-stuffing, so delicious and you don't want to miss
Prep time: 30 MCook time: 30 MTotal time: 60 M
Ingredients:
Bhajia/Bhajiya
- 500g 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
- 1/2 cup fresh roughly chopped coriander
- 4 tbsp. desiccated coconut*
- 2 tbsp. roasted peanuts
- 1 hot green chilli
- 1/2" 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.
Notes:
*When you boil the potatoes, add some salt in the water.
Do not overcook the potatoes.
let the potatoes cool down completely before stuffing them.
Do not overcook the potatoes.
let the potatoes cool down completely before stuffing them.
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
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