Kenya, thanks to past trade relations with Arabs, Indians and Persians, is a mix of cultures and traditions, of stories and food.
Among the most common street food snacks throughout Kenya, not just on the coast, are bhajia, small pancakes that come from the Indian tradition, which to many may remind them of Ligurian frisceu or even better cucculli, which are prepared with the same flour, chickpea flour.
You can find different types of Bhajia on the stalls or in local restaurants, but the one we are offering is the recipe for Bhajia with vegetables.

Ingredients:

1 cup of chickpea flour
½ cup plain flour
3 small potatoes cut into small cubes

2 small carrots " "
1 pepper cut into small pieces
Half an onion, finely chopped
2 green chillies, chopped
Water
Salt
Chopped coriander

Procedure:

First wash, peel and chop all the vegetables and leave them for a few minutes to dry on a tea towel.
In the meantime mix together the two flours with a little salt and add all the vegetables. Now add the water a little at a time and continue to stir the mixture until it is quite thick (do not add too much water because the vegetables will release it during cooking).
Add the two chillies and the coriander and leave to stand just long enough for the oil to reach the right temperature for frying.
Be careful not to overheat the oil, as this can leave the vegetables raw and burn the batter, which should be a nice golden colour.
Spoon fry a few Bhajia at a time to prevent the oil temperature from dropping and our fritters from sticking together.
Eat hot with a guacamole sauce, chutney or simply on their own.