Xawaash Bajia

  • 2 large potatoes sliced thinly 
  • ½ cup gram flour (chickpea flour)
  • 1-2 Thirteen Xawaash spice 
  • ¼ cup or more fresh herbs coriander, parsley or cilantro
  • 1/3 cup water plus more
  • 1/2 teaspoon salt or more adjust to taste
Instructions
  1. In a large bowl combine gram flour, xawaash spice, salt and herbs.
  2. Add water a little at a time- enough to form a thick paste that coats the back of a spoon.
  3. Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated.
  4. Let it rest for about 5-10 minutes to absorb excess oil.
  5. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat.
  6. Fry the bajia batches, turning once, until golden brown, about 3-4 minutes. Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil.
  7. Repeat until the potatoes has been fried. 
  8. Using a slotted spoon, transfer bhajias to pan lined with paper towels.
  9. Serve warm with Pili Pili ketchup (mix one teaspoon of pili pili with one )

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