Packed Potato Bhajia Atom Bomb Bhajia

✔️Suitable for Vegans ✔️Gluten-free ✔️Hot and sour in flavour ✔️A great starter ✔️Party snack ✔️Something a little different I just love the look of these bhajia. The bright red filling is just exciting! You just know that they will be spicy but you still can’t resist! I first came across these bhajia in Leicester, UK when visiting my Aunty. I was around 10 so my Mum didn’t let me try them – they were too spicy she said! Once I was a bit older, she made them at home and they were such a hit! It’s been a solid 10 years since we’ve made them again but here they are on the blog in all their glory. I had to do a little digging about the origins of these bhajia. I knew that they had to be East African as they are mostly only sold or served within the East African Indian community in the UK. The bhajias are also interchangeably called Viazi Karai – Swahili deep-fried potatoes from Mombasa, Kenya. They do however have some key differences. More on that below. Some East African recipes that we love in indulge in are: Kasoli nu Saak – Corn on the cob and Peanut Curry Sweetcorn and Red Kidney Bean Curry Original Maru’s Bhajia – crispy potato fritters Masala Chips Eggless Mandazi – sweet coconut doughnut triangles Masala Mogo – cassava stir-fried in a finger-licking Indo-Chinese sauce Kenyan Chevdo – the ultimate snack-food

Difference between Packed Potato Bhajia and Viazi Karai

So these Packed Potatoe Bhajias can also be called Viazi Karai and both recipes have many similarities. They both are essentially deep-fried potatoes that are flavoured with a masala made from red chilli powder. Bhajia are coated in a gram flour batter but Viazi Karai are dipped in a wheat flour batter. In the bhajia, we stuff the potatoes with the masala filling but in Viazi Karai, the spices and batter are all mixed into one.

Serving Suggestion:

Serve immediately once cooked. Serve with tart and sweet Gujarati Imli and Date Chutney (Tamarind Chutney with Dates) and Coconut and Coriander Chutney – recipe is in the recipe card below. If you have leftovers, reheat in the oven to get them a little crisp again.

Ingredients:

Potatoes – we have used baby potatoes as they hold their shape really well and make it easier to fill. They will also cook a lot faster and fry faster, saving you precious time. Boil the potatoes according to packet instructions, we want them cooked all of the way through and then peel the skin. Let them cool at room temperature, then keep it in the refrigerator for 1-2 hours. They will go slightly hard and easy to cut. Gram flour – aka besan or chickpea flour. You want the “fine” variety here as it can also come in “coarse”. Easily found in British and Asian supermarkets. Filling: Red chilli powder – it is best to use Kashmiri chilli powder as it is milder than other chilli powders. It is also a much more vibrant red so will give your bhajias the “wow” factor. Ground cumin and coriander Minced Garlic – fresh, bottled or frozen Lemon Juice – fresh is better for flavour but bottled works just as well Chopped coriander – finely chopped fresh coriander leaves Optional – add a tsp of oil to the filling

Can I use larger potatoes?

If you do not have baby potatoes you can use larger potatoes but it may take longer to cook the dish. Make sure larger potatoes are not too large and are not of the floury variety.

Method:

The method is split into making the filling, making the batter and then assembling the bhajias. We have shown a few different ways that you can stuff the bhajia. Choose whichever style is easiest for you. First: The filling In a bowl take chilli powder, garlic, ground cumin & coriander, salt and freshly chopped coriander (pic 1) Squeez good amount of lemon juice (pic 2) Mix everything and leave it aside (pic 3) Second: The batter In a bowl take besan, add salt and enough water (pic 4) Make not too thin or not a too thick batter (pic 5) Third: Stuff the potatoes Boil and peel the potatoes (make sure they are cool before you stuff them) (pic 6.) There are two way you can cut the potatoes here, the first method- cut the potatoes into halves (pic 7-8) Or slit the potatoes into the centre, but do not cut all the way through (pic 9) see video Stuff the potatoes or spread the chilli and garlic paste (stuffing) into the potatoes (pic 10-11-12). Dip the stuffed potatoes in the ready batter (pic 13) Fourth – The Bhajia Very carefully slip dipped potatoes into the hot oil (pic 15). Fry on medium heat without breaking or burning (pic 16).