Here we are again after a very long break. Lots has been happening around me in the past months that have kept me away from this site. So many pressing issues that took priority. Could I still have been able to take some time out – late at night, early mornings?
Sometimes I wonder if anyone reads my blogs, or am I just writing to an open space? It feels like I am talking to myself with no one around and my voice goes round an open space and returns back to me. Is anybody out there reading my words?
Over the months I have made so many lovely dishes with the Navratri and Diwali festivals that just went. So many recipes, so much to share that I don’t know where to start. My mind all jumbled up with words. So I will share a simple recipe that I grew up eating and as far as I know everyone around me loves.
‘Crispy Potato Bhajiya’ or famously known as ‘Maru Bajiya’. Maru bhajiyas originated from Nairobi Kenya. The Maru bhajiya houses are located all over Kenya and spread over so many countries world-wide. Although the original Maru recipe is still a secret but many have tried to make similar ones and must say that nothing beats the original Maru taste.
Maru crispy bhajiyas are made in many homes. Bhajiyas are enjoyed on rainy days. When the weather gets gloomy and rainy, a thought of having bhajiyas with a hot cup of tea sounds very inviting.
So that is exactly what happened that Saturday. My girls and I got home at 1.30pm on Saturday afternoon from Sai School, our Saturday morning religious school, and it was a rainy and cold day and all 3 of us were starving. So obviously we thought of our lovely crispy bhajiyas.
Ingredients
Time 30 min
2 Large red Potatoes
2 cloves minced Garlic
1 minced green chilli (optional)
A handful of chopped fresh Coriander
1/2 tsp black pepper powder
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
4 tbl spoons gram flour
1 tbl spoon corse corn flour
1 tbl spoon Lemon juice
Salt to taste
Oil for deep-frying
Method
Peel and wash the potatoes then slice them using a round blade grater.
Add the minced garlic, coriander, lemon juice and the dry ingredients to the potatoes. Mix it all the ingredients to the potatoes.
Heat some oil in a ‘kadai’ or heavy based wok. When the oil is hot, drop in the potato slices few at a time making sure they don’t stick to one another.
Flip them over in the oil a couple of times until they are golden brown and crispy.
Drain on a kitchen towel and enjoy hot with special Maru tomato chutney
Maru Bhajiya Tomato Chutney
Ingredients
2 large Tomatoes
1 cucumber peeled
1 carrot peeled
Handful of chopped coriander
1-2 green chillies
1 tsp jaggery/brown sugar or to taste
1 tsp Cumin powder
Salt to taste
Method
Cut the tomatoes, cucumbers, carrots and put all the ingredients in a chopper and blend it to a thick consistency.
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