Home-made Lamu bhajias

Bhajias are an old time favourite snack all over East Africa.

When you make your own at home, they often turn out delicious because you can customise them.

You can spice them up to give them a unique taste. Try this special recipe from Lamu with a coconut touch. Makes 24.

Preparation time: 40 minutes.

INGREDIENTS

6 large potatoes

1 cup green gram flour

1 tbsp corn flour

1/4- cup desiccated coconut

1/2- tsp cayenne pepper

1/2- tsp cumin powder

1/2- tsp ground turmeric

1 tsp dhania, finely chopped

1/4- tsp salt

1/2- cup water

1 cup vegetable oil

METHOD

1. Peel and slice the potatoes thinly.

2. In a bowl, combine the green gram flour, corn flour, coconut, cayenne pepper, cumin, turmeric, dhania, salt and water. Mix into a smooth batter.

3. Place the potato slices into the batter until well coated. Allow them to soak in the batter for 15 minutes to allow the flavours to penetrate.

4. Heat the oil in a deep pan or wok over medium heat. Add the potato slices to the hot oil in batches and deep fry until golden brown and crispy.

5. Drain on paper towels and serve immediately with chutney and vegetables or meat.

Cooking tips:

•Ensure that the cooking oil is sizzling hot before adding the potatoes. This will help to prevent them from becoming soggy.

•Avoid overcrowding the frying pan with potatoes as this will prevent them from becoming crispy as they cook.

•Add a variety of different spicy flavours to create new tastes. E.g nutmeg, cinnamon and ginger.