Bhajia is another East African finger licking and yummy snack made from potato and other tasty and yummiest spices.

Bhajia originated from India subcontinent and was introduced in East Africa by the Indians traders in pre colonial period.

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Recipe

Ingredients

• Potatoes
• Flour
• Dhania / Cilantro / coriander
• Salt
• Food colour
• Ground Garlic
• Water
• Cooking oil

Procedure

1. Slice your potatoes into thin round pieces. Wash them to remove the excess starch.

2. Chop your Dhania, Cilantro or Coriander.

3.Making the paste.

Pour half cup of flour on a bowl. Add some salt for it to taste and then add the food colour, dhania and the ground garlic paste.

Mix them together with a tablespoon before adding the water.

Add your water gradually as you continue to mix. Make sure your paste does not become so light or more thick.

4. Deep your sliced potatoes into the paste.

5. Heat your cooking oil, using a frying pan until the oil becomes hot enough.

6. Deep the potatoes into the hot oil. Using your hands.

7. Keep on turning them as they cook.

8. Take them out of the cooking pan when your tasty bhajias are ready. Continue with same process for the remaining slices.

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How to make Soft And Yummy Layered Chapati.

What Is Chapati?

Chapati is a common staple food in Indian subcontinent and some part of East African subcontinent.

In East Africa Chapati came to exist as a result of trade between the Arabs, Indians and the East African people.Other names chapati, includes; India – Càpatì, East Africa – Chapo and Maldives – Roshi. Though it is worldly known as Roshi.

Ingredients

2 and ½ cups of All Purpose flour or Whole Wheat flour1 ½ table spoon Salt1 table spoon SugarVegetable oil1 cup Warm Water ( slightly warm )ProcedureStepsPour the flour in a clean bowl.All Purpose flour in a clean bowl.

Add one and a half table spoon of salt and then a table spoon of sugar. The sugar gives a nice balance.

Go in by your hand to mix the flour or use flour mixer if you have one.

Add some water and the vegetable oil little by little and one at a time. Use your hands and fist to knead a dough.