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Kiano's Potato Bhajias

With a crispy golden crust and a soft, melt-in-your-mouth interior, these are the ultimate crowd-pleaser. Whip up a batch, grab your favorite dipping sauce, and get ready to have a flavor explosion in every bite!

Tasty Team
93% would make again

Under 30 minutes

Kiano's Potato Bhajias

Under 30 minutes


for 10 servings

  • ⅓ cup chickpea flour (40 g)
  • ¼ cup rice flour (30 g)
  • ¼ cup fresh cilantro (10 g), finely chopped
  • 2 serrano peppers, seeded and finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • kosher salt, to taste
  • ½ cup water (120 mL)
  • oil, for frying
  • 1 lb yukon gold potato (455 g), peeled and sliced into 1/8 in (3 mm) thick rounds
  • tomato, or other chutney, for serving

Nutrition Info

  • Calories 79
  • Fat 1g
  • Carbs 15g
  • Fiber 1g
  • Sugar 1g
  • Protein 2g

Estimated values based on one serving size.


  1. In a large bowl, combine the chickpea flour, rice flour, cilantro, serrano peppers, ginger, garlic, salt, and water. Stir with a rubber spatula until smooth.
  2. Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
  3. Working in batches, add the potatoes to the batter and toss to coat.
  4. In batches, transfer the battered potatoes to the hot oil and fry until golden brown, flipping occasionally. Drain the fried potatoes on paper towels.
  5. Serve hot with tomato chutney or your chutney of choice.
  6. Enjoy!
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Kiano's Potato Bhajias