- 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
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In a large bowl combine gram flour, xawaash spice, salt and herbs.
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Add water a little at a time- enough to form a thick paste that coats the back of a spoon.
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Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated.
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Let it rest for about 5-10 minutes to absorb excess oil.
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Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat.
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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.
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Repeat until the potatoes has been fried.
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Using a slotted spoon, transfer bhajias to pan lined with paper towels.
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Serve warm with Pili Pili ketchup (mix one teaspoon of pili pili with one )