Let’s Make Bagiya + How to Video

Make Bagiya. An easy to make Indian inspired Ugandan snack made of gram and wheat flours and flavorful aromatics. Best served with a hot cup of chai masala.

This post has been a year+ in the making! Bagiya is the most searched keyword on this blog and has been for a while! So I got my experimental cap on and tried (with so many fails) till I got a recipe that I know you will love because there is something about childhood snacks that evoke all the feels. Isn’t it funny though that some of the foods we take for granted we sometimes don’t even know how to make?! But hopefully that changes with this bagiya. Yes I even have a video to show you the process first hand. PS: If you love these photos, grab my ebook where I share how I achieve photos like these.

What you will need:

1 C. Gram flour

1/2 C. Wheat (white) flour

1 to 2 C. Water

1 Tbsp. Garam masala/ curry powder

1 Tbsp. Onion and garlic paste

1/2 Tsp. Black pepper

1/2 Tsp. Salt

Oil for frying

Roasted groundnuts

Observations:

In experimenting with the three flours (cassava, rice and wheat), I noticed that wheat flour retains flavor well and has a perfect crunch.

The ratio of 2:1 will guide you in making even larger batches of the bagiya if you wish to.

Be mindful of the frying oil temperature (it should be between medium to medium high) and adjust accordingly to avoid burning the bagiya.

I used a heavy duty cake piping bag to pipe out the bagiya paste into the oil. If you can, use a potato masher to pipe the bagiya paste into the hot oil especially if you would prefer smaller sized bagiya.

Method

Add all dry ingredients in a bowl and mix well. Next add the onion garlic paste and mix well.

Add water gradually to the flour mixture, while mixing ensuring you have a paste-like texture.

Add a frying pot with enough oil to deep fry on meduim high heat and let the oil heat up.

Carefully put the bagiya paste into the cake piping bag and cut out a hole at the bottom depending on the size you want your bagiya to be.

Pipe the bagiya into the hot oil.

Fry till golden brown.

Remove from fire and drain.

Serve cool with roasted groundnuts and a cup of hot chai masala

Let me know in the comments below if you will make bagiya and suggest what else I should cook.

34 Food Photography Lessons Learned: An eBook

34 Food Photography Lessons: An easy guide with 34 practical lessons to apply to, and improve your food photography learned from operating A Kitchen in Uganda.

I am so excited to finally launch this eBook and share with you what I have been working on for the past 4 months. In this book I share everything from collecting inspiration, planning for your shots, composition, the camera and lens I use, whether you should have a professional camera to start out in food photography, using color to bring character to your shots, mistakes that cost me a lot of money and so much more.

Get your eBook copy here

I also talk about everything I have learned from being a food blogger for the past few years, how focusing on photography helped propel my blog to an even larger audience. This is not only me being vulnerable with you but sharing lessons that I know when applied will help you with your food photography journey especially if you are starting out.

Get your eBook copy here

My photos never used to look like this. Not at all. I thought internet photos were only for people in Bulaaya 😀 !! In fact to show you what I mean, here are my earlier shots which you can find from some of my earlier blogposts.


And now to see the exponential growth that has happened over the years, view my photography portfolio here (tap open):

Can you believe the growth! I cannot either! But it is amazing what constant practice can achieve. In this eBook I share with you all the tricks I have learned that have helped me achieve photos like these.

What is inside the eBook?

34 food photography lessons divided into 4 parts:

Part 1: General lessons

Part 2: Photography tips that improved my photos

Part 3: Tips on sharing your work

Part 4: Words of wisdom

An exclusive (only to you when you purchase the eBook) video demonstration of my photography process

A 12 month photography challenge

Photoshoot checklist

Additional resources to help you get the most out of your photography

View the table of contents below

For an investment of $15: Get your eBook copy here

Want to purchase with Mobile Money? 

Send a message with subject title “34 Lessons” to this email address to reserve your copy: contact@akitcheninuganda.com

Let me know in the comments below what you would like me to talk more about regarding food photography.

Make Spicy Chips Masala + 9 Year Blogging Anniversary

Spicy and vibrant Chips Masala made out of chips/ fries and a spicy tomato masala base that is sure to tantalize your taste buds.

WordPress notified me this week that I signed up for a blog 9 years ago! 9 years is a long time and I cannot believe I am here still writing in this space. Clearly there has been a lot of memories, stories, experiences, trials but most of all growth. Tremendous growth. In fact you are going to be seeing that in the follow up posts where I want to shift my focus to incorporate more storytelling and research. I always feel like I am just scratching the surface when it comes to Ugandan food and culture. This storytelling and research will include a mix of written, photo and video essays. So watch out for those by subscribe to my YouTube Channel. I am also going to be sharing a few lessons I have learned for the past 9 years regarding food photography in a follow up post. So watch out for that as well. I am so excited for what these next months have in store. For now let us get into this tantalizing dish of chips masala.

It has been gloomy and rainy here a lot and I have found myself craving the comfort of potatoes but with the spicy kick of masala, hence chips masala. And because I could go on and on about how this dish makes me feel, I do not want to waste any more of your time so here is the recipe and an accompanying video.

Chips Masala Recipe

What you will need:

4 Large potatoes,

2 Medium tomatoes, chopped

2 Small onions, thinly sliced

4 Garlic cloves, minced

2 Green chilies, chopped,

1 Tsp. Tomato paste

Juice of  half a lemon/ lime

1/2 Tsp. Cumin seeds

1 Tbsp. Curry mix (cumin, coriander, turmeric, cloves, paprika)

1/2 Tsp. Smoked paprika

1/2 Tsp. Black pepper

Salt

A pinch of sugar

Oil for frying

Observations

When you combine, tomatoes, tomato paste and lemon juice, they tend to be sour. Use the pinch (or more) of sugar to cut through the sourness.

I opted to not peel my potatoes and thoroughly washed them instead.

You can see a variation of this recipe using sweet potatoes here.

If you want your chips masala to be more soupy, add water or stock accordingly

You don’t have to use all 4 garlic cloves especielly if you are not a fan of garlic

Method

Wash and slice your potatoes into thin chips. Place the chips in water and let them soak for about 20 minutes.

Chop, slice and mince your tomatoes, onions and garlic respectively.

After 30 minutes, drain the water from the chips well.

Place a pan with oil enough to fry the chips on high heat and let it heat up.

Fry the chips till golden brown. Remove from fire and set aside.

Place a separate pan on fire and let it heat up. Add the cumin seeds into the pan and let them toast for about 10 seconds. Add about 2 tablespoons of oil into the pan.

Add garlic and onions to the pan and let them cook till soft.

Next add the tomatoes and let them cook till soft. Keep stirring to avoid burning

Add the tomato paste into the tomamto mixture and mix well.

Next add your chilies, spices, salt and sugar and mix well.

Add the lemon juice and mix well.
Laslty add the fried chips into the tomato mixture and mix (for about 5 minutes) well till they are all well coated.

Remove from fire and serve hot

Let me know in the comments below if you have tried chips masala. Use #AkitchenInUg to share your creations.