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Deliciously crunchy, lentil or dal fritters, Vatidar Na Bhajia is a famous Mombasa Street Food. Enjoy piping hot with fresh coconut chutney, as an evening snack.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Snack, Starter, Street Food
Cuisine Kenyan
Servings 24 pieces


For the Vatidar Bhajia Batter:

  • 1 cup chora dal
  • ½ cup moong dal or chana dal
  • 1 cup fenugreek or amaranth leaves chopped
  • ½ cup raw mango grated
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp ginger paste
  • 1 tsp green chilli paste or 2 chillis finely chopped
  • ½ cup finely chopped onion

For the Coconut Chutney:

  • ½ cup raw mango grated
  • 2 cups fresh coconut grated
  • 2 to 3 green chillis
  • ½ inch fresh ginger piece
  • ½ tsp salt
  • ½ tsp cumin seeds roasted
  • 1 to 1¼ cups water
  • oil for deep frying


Preparation of Vatidar Na Bhajia:

  • Soak both the lentils separately in warm water for 6 to 8 hours.
  • Drain into a colander or sieve and wash under tap water.
  • Grind both the lentils separately in a food processor. It should be coarse and not fine.
  • Mix both the ground lentils.
  • Add the rest of the ingredients for the bhajia. Mix the batter very well.
  • Heat oil in a wok or karai over medium heat. Drop a small piece of batter  in the oil. If it comes up immediately, the oil is ready.
  • Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
  • Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
  • Before frying the next batch, make sure the oil is hot.
  • Serve hot with the chutney.

Preparation of Coconut Chutney:

  • To prepare the chutney, put all the ingredients into a blender. Blend till the mango becomes like a paste.


  • Can freeze the mixture till you need it again.
  • Use these bhajias instead of falafel.
  • Whip the batter for 5 minutes before you make the bhajias. This makes the bhajias softer.
  • If you are using moong dal, don't throw away the skin. Just grind the lentils with the skin.
  • The batter keeps well for 2 to 3 days in the fridge.
  • Adjust the amount of chillis according to your taste.
  • Use your thumb to gently push the shaped batter into the oil.
Keyword Dal Bhajia, Vatidar Na Bhajia, Vatidar Na Bhajia , Mombasa Style