Bhajia. Bhajia international Ltd is the affluent exporter and supplier of excellent range of solid minerals and Agro Products. We also import and sell farm machinery and agricultural equipment. Bhajias are a very popular snack in Kenya and the East African region as a whole and this is as a result of the Indian influence.
Bhajias (Pakoras) is a fried Indian snack.
Also known as pakoras, these bhajias are the perfect snack for a cold, rainy day.
Bhajias, East African Snack, enjoyed especially in Kenya and Tanzania, a cultural import from the Indians dipped in a thick gram flour paste of spices ,herbs and fried until crispy.
You can have Bhajia using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Bhajia
- You need 500 g of gram flour.
- Prepare 1 tsp of curry powder.
- It's 2 of chillies.
- It's 1 bunch of coriander (dhania).
- You need 1 clove of garlic.
- You need of small bulb ginger.
- Prepare 1 pinch of Egg yellow(optional).
- Prepare 1 pinch of baking powder.
- It's of Salt enough.
- Prepare 1 cup of water.
- Prepare 1 of onion.
- Prepare of Oil for deep frying.
Bhajia is among the most delicious snacks in the country and East Africa at large. A vast number of people from different parts of the world love bhajia because the snack is usually finger licking good. Find bhajia stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
Bhajia instructions
- Set the ingredients ready as shown below.
- Put the gram flour in a bowl and add all the ingredients grated onion, garlic and ginger, finely choped dhania and chillies, curry powder baking powder and egg yellow, salt.
- Add water little by little to form paste like that of pancakes.
- Heat oil in a pan as shown and taste for hotness, if drop of the paste is drop in, it bubble up suddenly.
- Pour small portions into the oil using the deep frying spoon and get the result as shown. Serve with bhajia sauce, ketchup or kachumbari.
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