In Tanzania and Kenya, Nylon Bhajiya is more than just a snack—it’s a tea room classic. You’ll spot it in nearly every small chai and bhajiya shop, often served with a steaming cup of spiced tea or a tall glass of fresh passion fruit juice. Light, crisp, and golden, they’re the ultimate pick-me-up—and is one of the three or four types of fritters found in the mixed bhajiya platter, perfect for elevenses or an easy teatime treat as well as our go-to on hectic afternoon shopping trips,  and as anyone will tell you, perfect for grabbing a quick bite between errands and life.

Snacks like Nylon Bhajiya are a staple in many homes, we would typically enjoy them as a quick bite, especially on busy afternoons. Maru Bhajiya, a variation of these, likely evolved from this bhajiya but stands out since it does not contain ginger or green chili paste. The crispy, crunchy pieces from the batter that fell off in the oil were my mum’s secret weapon. She’d gather them and turn them into a spicy chutney, reminiscent of the chutney from Yogi’s, a beloved bhajiya spot in Arusha. That chutney had the perfect balance of heat and flavor, somehow also the one thing that you could not get enough off. 

These Gujarati-style Nylon Bhajiya’s are light as air, crisped to perfection, and have that delicate, utterly addictive lacy crunch. Often sold in bustling markets and tiny roadside stalls, served piping hot in newspaper cones with a side of chutney and fried green chilies.

Why Are They Called‘Nylon’ Bhajiya?

I really have no idea, but if I were to take a wild guess, I think the name comes from the delicate, almost lace-like crispiness that the bhajiyas develop when fried—a thin, golden crust that shatters at the first bite. They’re so light and airy, the texture feels as smooth as nylon fabric– Think of those famously soft, flowy bell bottomed Polyester pants from the ’70s! The name may have been adopted by locals to capture this unique, airy texture, and over time, it became a popular and familiar term for this particular style of bhajiya in East African cuisine, especially among Indian and Swahili-speaking communities.

Once cool, you can actually peel the coating from both sides of the potato slice, almost like a nylon stocking! This unique texture sets them apart from other fritters and makes them a favorite for teatime snacks or festive gatherings.

A perfect Nylon Bhajiya is all about achieving the right batter consistency and frying technique. If you’re just starting out in the kitchen, this is the perfect recipe to try—it’s easy, simple, satisfying, and a great confidence booster. You’ll be surprised at how easy it is to make these at home with the least of the pantry staples!

Serve them up as a tasty appetizer or a teatime snack, or maybe when you are simply craving a crispy, snacky dinner—and if you have to cook this weekend before sinking into the couch in front of the telly, this is exactly the kind of crunchy, feel-good meal you’ll want to throw together. Let’s be honest, this is what all of us lucky enough to have weekends off should be doing on a lazy Sunday.

Ingredients:

• 2 large starchy potatoes, thinly sliced
• 2 cups gram flour (Besan/chickpea flour)
• 1 cup water
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin-coriander powder (dhana jeera) or cumin powder 
• 1/2 teaspoon ajma seeds (carom seeds)
• 1 teaspoon salt
• 1/4 teaspoon baking powder or Eno fruit salt
• Handful of cilantro, finely chopped (optional)
  
  Instructions:

1. Wash, scrub, and peel the potatoes, then slice them into uniform ⅛-inch rounds to ensure even cooking. If prepping in advance, soak the slices in water—this helps remove excess starch and keeps them from turning brown.
   
   
2. Pat the potato slices dry by placing them between two paper towels or a clean dish towel, pressing gently to absorb any excess moisture. Let them sit for 10 minutes to ensure they are completely dry.
   
   
3. In a bowl, whisk together gram flour, turmeric, cumin powder or coriander and cumin powder, carom seeds, and salt.
   
   
4. Gradually add water, whisking continuously to form a smooth, lump-free batter. It should be pourable but not watery. Stir in cilantro if using.
   
   
5. Stir in baking powder or Eno fruit salt,  and mix well to create a foamy batter,  just before frying.
   
   
6. Heat oil in a deep pan over medium-high heat.
   
   
7. Add the potatoes to the batter until they are all coated. Drop slices of potatoes coated with batter into the oil. 
   
   
8. The fritter should float up to the surface in a couple of seconds, puffing up slightly.
   
   
9. Fry until golden brown, about 2-3 minutes, turning occasionally.
   
   
10. Remove and drain on paper towels.
    
    
11. Serve hot with Coconut Chutney, tamarind chutney, green chutney, and fried green chilies.
    

Green Chutney: Pairs well and is easy, bright, herby and fresh, here is my Mum’s Green Chutney.

Coconut Chutney: Another must have on the bhajiya platter- here is a classic East African Coconut Chutney

watch this short clip to see how they come together:

Notes:

What Makes the Perfect Nylon Bhajiya?

Here are the key factors:

Potato slices:  I recommend slicing potatoes INTO thin even slices with a knife, You can use a mandolin slicer, but just make sure the potato slices are not too thin. They should be thicker than a potato chip,(approx. ⅛ inch thick), so that they cook evenly while deep frying.

Potatoes: Use a high-starch variety like Yukon Gold or Russet in the US or Maris Piper or Red Rooster in the UK.

Batter Consistency: The batter should be light, airy, and slightly runny—not too thick, or the bhajiyas will turn out dense. A well-mixed batter aerates naturally, resulting in crisp and porous bhajiyas.

Leavening Agents: A small amount of baking powder or fruit salt(Eno) gives them an extra lift, ensuring they puff up beautifully in hot oil.

Temperature Control: The oil must be medium hot but not smoking—around 350°F(175°C). Too hot, and the bhajiyas WILL burn ON THE outside while remaining raw inside; too cool, and they absorb excess oil.

Reheating: Preheat your oven to 350°F (180°C), spread the bhajiyas on a tray lined with parchment paper, and BAKE for 5-10 minutes, or until crispy. Alternatively, reheat them in the air fryer for a few minutes at 350°F for 6 minutes.

HAVE YOU MADE THIS RECIPE?

Be sure to leave a comment and/or Post a photo of your creation on my Instagram,  I would love to see your pictures!