VIAZI KARAI | VIAZI KARANGA | PACK POTATOES | POPULAR MOMBASA STREET FOOD | RAMADAN SPECIAL

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories and can mimic the flavor.

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds protein and fiber.

Add the grated coconut, mango pieces, salt and chopped chilis into a blender jug. Add 1 cup water and blend.

Remove the chutney into a serving bowl.

Heat 4-5 cups of water till it boils. Add the tamarind and take the pan off the heat.

Cover the pan and allow the tamarind to soak in the hot water for 30 minutes.

Gently rub the tamarind in the water to remove all the pulp.

Strain the mixture into a pan using a strainer or sieve. If required, add a cup of water.

You should be left with tamarind fibers and seeds in the sieve.

Add salt, cumin, coriander, red chilli powders and the jaggery or sugar.

Heat the tamarind chutney over medium heat.

Allow it to simmer gently till it becomes a little thick. You don't want it too thick.

Allow the chutney to cool down completely before serving.

Can store the remaining chutney in the freezer. It stays good in the fridge for about 2 weeks.

Mix the garlic, red chili powder, salt and lemon juice together.

The filling should not be liquidy, should be a bit thick. If it becomes thin add a ½ tsp of chickpea flour.

Mix all the ingredients for the batter. Make sure it is a smooth batter. It should not be too thick or too thin.

Cut the potatoes into half or smaller pieces if they are too big.

Using a butter knife smear on half of the potato with the garlic red chilli filling.

Using the other half, sandwich the potato.

Fill all the potato pieces.

Heat oil for deep frying in a karai, wok or kadai over medium heat.

Drop a small drop of the batter in the oil. If it sizzles and comes up immediately then the oil is ready.

Coat the filled potato piece with the batter. Gently drop it into the hot oil.

Add 2-3 batter coated potatoes into the oil, depending on how big your kadai, karai is.

Fry the viazi till they becomes golden brown.

Repeat with the remaining potato pieces.

Serve hot viazi karai with the coconut chutney the red chili chutney if you have any left or with ukwaju chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary