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Bhajia with Cassava Flour

Bhajia with Cassava Flour (Gluten-Free Potato Bhajia)

These bhajia with cassava flour are a delicious way to enjoy potato bhajia using a wheat-free alternative. Made with potatoes, fresh dhania, onion, eggs, and simple spices, they are coated in a seasoned cassava flour batter and deep-fried until golden. Serve them hot with homemade tomato chutney for a tasty snack or accompaniment to a meal.
Watch the video: I've also shared a vlog on my YouTube channel where you can watch me prepare these bhajia step by step. The video is linked at the end of this recipe card.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast, Side Dish, Snack
Cuisine Kenyan-Inspired

Equipment

  • Chopping board and knife
  • large mixing bowl
  • Measuring cups and spoons
  • cooking spoon
  • Deep frying pan or sufuria
  • Slotted frying spoon or perforated skimmer
  • Plate or tray lined with paper towels

Ingredients
  

  • 15 medium potatoes peeled
  • 1 large onion chopped
  • 1-2 tablespoons chopped fresh cilantro dhania
  • 2 cups cassava flour
  • 4 tablespoons cornflour cornstarch
  • 1 teaspoon salt or to taste
  • ½ teaspoon turmeric powder
  • 1 teaspoon garlic-ginger paste (Alternatively, ½ teaspoon finely grated garlic and ½ teaspoon finely grated ginger)
  • 2 eggs
  • Water as needed to form a thick paste
  • Vegetable oil for deep-frying
  • Optional: additional spices of your choice

Instructions
 

  • Prepare the potatoes
    Peel and wash the potatoes, then slice them thinly and evenly. Keeping the slices a similar thickness helps them cook more evenly when fried.
  • Prepare the cassava flour mixture
    In a large bowl, combine the cassava flour, cornflour, salt, turmeric, garlic-ginger paste, chopped onion and fresh dhania. Add the eggs and mix well.
  • Make the batter
    Add water gradually as you mix until you have a thick paste that can coat the potato slices. Avoid adding too much water at once, as cassava flour absorbs liquid differently from wheat flour. Add any additional spices you prefer.
  • Coat the potatoes
    Add the sliced potatoes to the batter a few at a time and mix until the slices are evenly coated. Separate any slices that stick together so that the coating reaches each piece.
    Tip: Avoid adding all the potatoes to the batter at once, as they can release moisture and make the paste thinner. Instead, add only enough potato slices for the batch you are about to fry. Once you've fried that batch and are ready to fry the next one, add more potato slices to the remaining batter and mix to coat.
  • Heat the oil
    Heat vegetable oil in a deep frying pan or sufuria over medium heat. If you have a kitchen thermometer, aim for approximately 170–180°C (340–355°F). The oil should be hot enough to cook the coating without browning it too quickly.
    If you don't have a thermometer, test the oil by carefully frying one potato slice first. It should sizzle as soon as it enters the oil. If it browns too quickly before the potato cooks through, the oil is too hot. If it barely sizzles, the oil needs more time to heat up. Once the temperature is right, you can begin frying the bhajia in small batches.
  • Fry the bhajia
    Carefully add the coated potato slices in small batches. Fry, turning as needed, until golden and crisp and the potatoes are cooked through. This usually takes several minutes per batch, depending on the thickness of the slices. Avoid overcrowding the pan.
  • Drain and serve
    Remove the cooked bhajia using a slotted frying spoon and place them on a paper towel-lined plate or a draining rack. Continue with the remaining batches and serve while warm.

Video

Notes

Tips for making bhajia with cassava flour

  • Slice the potatoes evenly: Thin, even slices help the potatoes cook through before the coating becomes too dark.
  • Add water gradually: Start with a little and add more only as needed to form a thick coating.
  • Fry in batches: Too many potato slices in the pan can lower the oil temperature, resulting in greasy bhajia.
  • Adjust the seasoning: You can experiment with spices such as paprika, cumin or black pepper to suit your taste.
  • Serve freshly fried: Bhajia are generally at their best when served hot and crisp.

What to serve with bhajia

These bhajia go particularly well with a simple homemade tomato chutney. You can also serve them with your preferred dipping sauce or as part of a meal with other accompaniments.
If you enjoy making sauces at home, try pairing them with a fresh tomato chutney made with tomatoes, onions and your favourite seasonings.

Frequently asked questions

1. Can I use cassava flour instead of wheat flour for bhajia?
Yes, you can make bhajia using cassava flour, as in this recipe. The texture and handling of the batter will differ from wheat-based batter, so add the water gradually and ensure the potatoes are thoroughly cooked.
2. Is cassava flour gluten-free?
Pure cassava flour is naturally gluten-free. If you need to avoid gluten strictly, check the labels on all ingredients and prevent cross-contamination during preparation and frying.
3. Why is my bhajia batter too thin?
You may have added too much water. Add a little more cassava flour and mix until the batter thickens enough to coat the potato slices.
4. How do I know when the bhajia are cooked?
They should be golden on the outside, and the potato slices should be tender inside. If they brown too quickly, lower the heat so the potatoes have time to cook through.
5. Can I prepare the bhajia ahead of time?
You can prepare the dry ingredients and chop the other ingredients ahead of time. For the best texture, coat and fry the potatoes closer to serving time.
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