Crispy Potato Bhajia often referred to as Maru’s Bhajia

These crispy bhajias (often called pakoras or fritters) are also called Maru na Bhajia (meaning Maru’s bhajia). Maru is the name of a restaurant in Nairobi, Kenya where they make these crispy potato bhajias and East African’s all over the World still talk about them. They do have a branch in Wembley where they serve these bhajias. My recipe makes bhajias similar to Maru’s Bhajia.

Ingredients for 4 servings:


1. Peel and slice the potatoes. My potato grater has 2 sizes and I chose the thicker slices.

2. Wash and soak the potato slices in salted water for 15 minutes.

3. Mix the salt, pepper, (chilly powder) ajwain and turmeric with the chick pea flour and the rice/corn flour.

4. Sprinkle this mixture thinly on a tray.

5. Sprinkle some coriander, chillies and ginger mixture thinly on the chick pea flour.

6. Drain the potatoes and layer them on top of the chickpea flour and spices.

6. Drain the potatoes and layer them on top of the chickpea flour and spices.

7. Sprinkle the chick pea flour mixture on top of the potato slices topped by the coriander, chilly and ginger.

8. Repeat this until all the potatoes have been used up.

9. Keep this mixture to marinate for 30 minutes.

10. Add the bicarbonate of soda to the mixture now and using your hands, mix the potatoes well until they all get thinly covered with the flour and spices mixture. Do not add any water to this mixture.  The salt and washed potatoes will create some moisture to enable you to cover all the potatoes with the spicy chickpea flour.

11. Heat some oil in a wok and fry these potatoes. At first, keep the heat high for the oil. To check the oil has reached the right temperature drop one of the potato mixture in the oil. If it rises quickly to the top, your oil is ready. Now lower the heat and fry some of the bhajias at medium heat in small batches to allow them to cook well and crispy. You may need to adjust the heat occasionally to ensure the bhajias cook well and crispy.

12. Enjoy Crispy Potato Bhajia  or Maru’s Bhajia with any chutney or dip.


  • looks crispy and delicious dear……

  • Irresistible bhajia,feel like having some..

  • awesome crispy and tasty potato chips

  • Looks yummy. Just love anything with potatoes.

  • Looks so gud ….I can eat right away

  • Tempting & crispy bhajias!!!
    Prathima Rao
    Prats Corner

  • crispy bjaji looks perfect for evening snack with tea

    Hamaree Rasoi

  • These look so delicious! I would love to try them sometime 🙂

  • Awesome recipe…crispy and yummy…

  • thats really lovely….
    wanna taste now itself…

  • Wow wonderful looks very authentic. There r awards waiting 4 u in my blog pls feel free to collect them.

  • Wow it looks sooo tempting .. feel like having it right now 🙂

  • It looks so delicious. fantastic this post for recipes. really watering in my mouth and i love it . great idea and interesting details shared in the post. yummy food

  • Bhajiyas look delicious.Really tasty.

  • Delicious bhajias,very flavorful..

  • oh gimme – those look simply delightful!!

  • As a vegan Irish-American, this recipe hits me on all levels! Can’t wait to try it and am so glad I discovered your blog.

  • cup

    Will try this recipe now!
    Back home in St Lucia, bhajia is yham.
    Have eaten these many times. Love it x

  • This is the veggie heaven “Barbecue” solution. We love to make them outside on the portable gas stove when we have guests.
    Thank you so much for your clear instructions !

  • Anonymous

    very tasty maru bhajia

  • ths luks soo inviting. crisoy too. first time here! nice simple description. do drop by my space as well..

  • The potato bhajiyas look nice n crispy. I Love Gujarati food.

  • Anonymous

    Great idea, looks scrumptious!

  • Amit

    This recipe is very good. The bhajia’s are on par with the ones that you buy from Maru’s bhajia house on Ealing Road, Wembley.

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