Bajiyos (Djiboutian Potato Pakoras)

Bajiyos (Djiboutian Potato Pakoras) is a traditional Djiboutian recipe for a classic snack of thin potato slices coated in a blend of spiced chickpea and rice flour before being deep fried. The full recipe is presented here and I hope you enjoy this classic Djiboutian version of: Djiboutian Vegetable Potato (Bajiyos).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Makes:

Rating:

Tags : Vegetarian Recipes Spice Recipes Djibouti Recipes

Note that this is also a common street snack.

Ingredients:

1 medium-size potato, thinly sliced into rounds
120g besan/gram (chickpea)flour
2 tbsp rice flour
½ tsp ajwain/carom seeds
¼ tsp red chilli powder
A pinch of hing/asafoetida
160–180ml water
pinch of baking soda
Salt as needed
300ml Oil for deep frying

Method:

In a bowl mix together the besan, rice flour, ajwain, red chilli powder, hing and soda. Work in just enough of the water to give you a thick and smooth batter.

Adjust the batter seasoning (salt and chilli), adding more as required.

Pour the oil into a wok or deep pan and heat to about 180°C. Working a few at a time, layer the potato slices on kitchen paper and pat dry to remove any excess surface liquid.

Working individually, dip each potato slice in the batter and place it gently in hot oil. Fry 5-6 slices at a time, so as not to over-crowd the pan.

Fry till golden and crisp then lift with a spider or slotted spoon and drain on kitchen paper. Repeat with the rest of the slices.

Serve hot with chutney or tomato sauce.