RCI-SP.005.0048.001
Bagia za Dengu
Bagia za Dengu from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Chick pea flour ( Unga wa dengu)1 cup
- ½ tsp
- ¼ cup
- ½ tsp
- 1 tsp
- red pepper or sweet pepper or bell pepper¼ cup
- 1 tbsp
- ½ tsp
- yeast or 1 tsp baking powder½ tsp
- ½ cup
- salt or more½ tsp
- 1 unit
Method
1
Combine chick pea flour, curry powder, caraway, baking powder, and salt in a large mixing bowl.
2
Add crushed garlic, finely chopped onions, hot pepper, red pepper, and parsley to the flour mixture.
3
Mix the dry and wet ingredients together, then gradually add water while stirring until a thick, cohesive batter forms—similar in consistency to stiff dough.
4
Let the batter rest for 5 minutes to allow the flour to fully hydrate and the baking powder to activate.
5 minutes
5
Heat oil for deep frying in a heavy-bottomed pot or deep skillet to approximately 350°F (175°C), or until a small piece of batter sizzles immediately upon contact.
3 minutes
6
Using a spoon or small ice cream scoop, carefully drop rounded portions of batter into the hot oil, working in batches to avoid overcrowding the pan.
7
Fry the bagia until they turn golden-brown on all sides, turning occasionally with a slotted spoon for even cooking, approximately 3–4 minutes per batch.
4 minutes
8
Transfer the fried bagia to a paper towel-lined plate to drain excess oil.
9
Serve the bagia warm as a snack or side dish, optionally with lime wedges or a chutney accompaniment.