Ramadan bajiya very easy to make/English and Somali

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor.

Boil potatoes until tender, about 15 minutes, then drain and mash.

Chop onions, green chilies, and coriander leaves finely.

Heat oil in a pan over medium heat and sauté onions until translucent, about 3-4 minutes.

Add garlic, ginger, and green chilies; cook for another 2 minutes.

Stir in mashed potatoes, carrots, peas, cumin seeds, turmeric, salt, and black pepper; mix well and cook for 5 minutes.

Remove from heat and let the filling cool slightly.

In a bowl, combine flour, salt, and water to form a smooth dough; rest for 20 minutes.

Divide the dough into small balls and roll each into thin circles.

Place a spoonful of filling on one half of each circle, fold over, and seal the edges.

Heat oil in a deep pan over medium-high heat until hot.

Fry the bajiya in batches until golden brown, about 4-5 minutes per side.

Remove and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens