These Packed Potato Bhajias are a delicious East-African Gujarati delicacy. They can also be called Atom Bomb Bhajia and are aptly named! A special hot and sour masala with garlic, red chilli, coconut and coriander is stuffed in boiled potatoes, coated in batter and deep-fried.

"Packed" with flavour if I say so myself ...

mini kenyan style stuffed baby potatoes are served on a black plate with green chutney.

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. 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! Since then, we've worked together to perfect the recipe to get them to taste the same!

These 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.

We love them piping hot with a coconut coriander chutney but khajur imli chutney works really well too.

Hayley x

baby potato fritters stuffed with a red garlic paste served on a round black tray.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

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.

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.

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 but I find fresh is the best!

Lemon Juice - fresh is better for flavour but bottled works just as well

Chopped coriander - finely chopped fresh coriander leaves

Optional - add a teaspoon of oil to the filling

Step by Step 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)

Squeeze 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).

These potatoes are served on a metal plate, some are cut to show the stuffing inside which bright red colour.

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!

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📖 Recipe