Bhajia Plate

(2021 Pairings – Kenya – Africa & the Middle East) From Mombasa - A legendary street food in Mombasa, potato chunks, pineapple chunks and whole chilis are coated in a seasoned batter made with gram and wheat flour, then deep fried and smothered in spicy coconut mango chutney and sour pineapple tamarind chutney.

Bhajia Plate

Total TimeTotal Time: 75 minutes

ServingsServings: 10


1 Tablespoon olive oil

2 teaspoons red chili powder

½ cup DOLE Chef-Ready Cuts Mango Cubes

1 Tablespoon apple cider vinegar

2 teaspoons garam masala seasoning

½ cup + 2 teaspoons cornstarch divided

1.5 oz. DOLE Canned Pineapple Juice

1.5 oz. coconut water

¼ cup DOLE Sweet & Sour Mix

¼ cup pre-prepared tamarind chutney

2 each, cut into 1/8th inch rounds butter potatoes peeled and cut into rounds

as needed oil for frying

1 cup frozen DOLE Pineapple Chunks thawed

¾ cup whole wheat flour

¼ cup gram flour

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon paprika

3 Tablespoons salt

1-¼ cup water

2 each green chilis chopped

½ cup + extra for garnish fresh cilantro

full recipe spicy mango chutney sub-recipe

full recipe sour pineapple tamarind chutney sub-recipe


  1. Spicy Mango Chutney Method:

    1. Heat oil in a small pan over medium-high heat.

    2. Once oil is heated add red chili powder and stir for 30 seconds.

    3. Add mangoes and cook, stirring constantly for about 3 minutes or until mangoes begin to soften.

    4. Add apple cider vinegar and garam masala.

    5. In a separate bowl mix 1 teaspoon cornstarch with pineapple juice and coconut water to create a slurry.

    6. Slowly add slurry to the mango mixture, stirring constantly until thickened.

    7. Remove from heat and cool to room temperature, reserve for later use.

  2. Sour Pineapple and Tamarind Sauce Method:

    1. Stir 1 teaspoon cornstarch into pineapple sour juice, then combine with the tamarind chutney in a small saucepot.

    2. Bring to simmer, Once mixture thickens remove from heat.

    3. Allow to cool and reserve for later use.

  3. Assembly Method:

    1. Wash the sliced potatoes and place both the potato and pineapple chunks between paper towels and pat to dry.

    2. Heat oil to 375°F in a deep fryer.

    3. In a large bowl whisk together flours, 1/2 cup cornstarch, baking powder, onion powder, paprika, and salt.  Add water and mix until smooth, then add the chopped chilis and cilantro.

    4. Dip the potatoes and pineapple in the batter and shake off any excess. Deep fry the pieces in batches until golden brown, flipping multiple times during cooking.

    5. Remove from oil and drain on paper towels.

    6. Serve smothered in Spicy Mango Chutney and Sour Pineapple and Tamarind Chutney.

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