Pack Potatoes

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Serves 4

A coastal (E/African) favourite, this spicy snack is sold on just about every corner of the island of Mombasa. It is commonly known as viazi karai. Ideal as a snack or starter, a very unique way of making potatoes!!

Ingredients for Potatoes & Chilli Paste
500 gm
2 tsp
chilli powder
1 tsp
juice of 1 lemon
Ingredients for Batter
1 cup
gram flour/besan flour/chickpea flour
1/2 tsp
1/4 tsp
garlic paste
1/4 tsp
chilli powder
water as needed

Boil the potatoes until tender, peel and quarter them.

Make a thick chilli paste by mixing the chilli powder, salt and lemon juice.

Slit each potato piece in the centre but do not cut all the way through. Using the tip of a knife, scoop some chilli paste and dab it in the slit, so that the chilli paste is sandwiched in the middle of the potato quarter. Continue until all are done. Set aside.

In a bowl, add the gram flour, salt, garlic paste and chilli powder. Then slowly add water a little at a time while stirring or whisking until you have a smooth and runny batter. Not too watery, there should be a bit of thickness to it. 

Heat oil in a deep wok or frying pan. When hot, dip and roll each potato piece into the gram flour batter to coat then gently put this into the hot oil and fry until nice and golden. Remove into a strainer then place on tissues/kitchen towels to blot out excess oil.

The chutney recipes can be found here: Sweet TamarindCoconut Chutney and Hot & Sweet Tamarind