How to make Maru na Bhajiya - SK Khazana -

Potato slices dipped in spicy gram flour batter and deep fried and served with a delicious tomato chutney

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhajiya, Medium potatoes

Cuisine : Gujarati

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Crispy Indian Prawns Marble Cookies Chicken Kathi Kebab - SK Khzana Dosa

Maru na Bhajiya - SK Khazana

Maru na Bhajiya - SK Khazana Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Maru na Bhajiya - SK Khazana Recipe

  • Bhajiya

  • Medium potatoes peeled 4

  • Gram flour (besan) 200 grams

  • Cornflour 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Garlic paste 1/2 teaspoon

  • Ginger paste 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespo to garnish

  • Carom seeds (ajwain) 1 teaspoon

  • Green chilli chopped 1

  • Oil to deep fry

  • Tomato chutney

  • Medium tomatoes blanched, peeled and chopped 3-4

  • Olive oil 1 teaspoon

  • Garlic chopped 6-8 cloves

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Green chilli chopped 1

  • Lemon juice 1 teaspoon


Step 1

Take gram flour, cornflour, turmeric powder, salt, garlic paste, ginger paste, coriander leaves, carom seeds and green chilli in a bowl, add sufficient water and whisk well to make a thick and smooth batter.

Step 2

Slice the potatoes into not too thin slices.

Step 3

Heat sufficient oil in a kadai. Dip prepared potato slices in batter and set aside.

Step 4

To make chutney, heat olive oil in non-stick pan, add garlic and sauté on medium heat till fragrant.

Step 5

Add tomatoes, salt and sugar and mix well. Add green chilli, mix and cook for 2-3 minutes and set aside for cool down.

Step 6

Slide in the potato slices into hot oil and deep-fry till golden. Drain on absorbent paper.

Step 7

Transfer half the tomato mixture into a blender jar and blend. Add lemon juice and mix. Transfer into a serving bowl. Transfer the remaining half of the tomato mixture into another serving bowl.

Step 8

Arrange the potato fritters on a serving platter, garnish with a tomato rose and sprinkle some coriander leaves on top of the fritters. Serve hot with the tomato chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.