Babu Kachri

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Average: 5 (2 votes)
Serves 4

Babu Kachri is a highly popular street food in Mombasa, Kenya. It consists of a thick tangy potato gravy, sprinkled with crushed potato crisps and khara sev (a fried crispy snack made from chickpea flour and spices) and topped with a spicy chutney. While this isn't the actual original Babu Kachri recipe, it is my take on this famous and very beloved dish. It is normally served as an evening snack with a cold drink, or (in the case of my household) this quick fix dish makes for a lovely lazy dinner.

500 gm
2 tbsp.
1 tbsp.
white/plain flour
1/2 tsp.
red chilli powder
(or to taste)
1/2 tsp.
tumeric powder
2 tbsp.
tomato puree/paste
2 tbsp.
grated raw mango OR tamarind pulp
1 chopped
green chilli or red chilli
1/2 tsp.
mustard seeds (rai)
1 tbsp. roughly chopped
curry leaves (limro)
juice of half a lemon
1/4 tsp
garlic paste
salt to taste
Addtional Ingredients
Potato crisps
Khara sev/gantia sticks or chevra
Chutney of your choice (I used choconut chutney & red chutney)

Boil the potatoes until tender, peel and cut into cubes.

In a bowl, mix the plain flour, red chilli powder, turmeric and salt.  Add some water into this mixture slowly while stirring and make a thin/liquidy paste.  This paste will help thicken the gravy of the khara bateta.  Set aside.

Heat the oil in a pan, then add the mustard seeds and curry leaves.  Fry them a little but keep the heat on low and do not allow them to burn.

Then add the grated mango or tamarind paste and the chopped chilli.  Stir-fry quickly then add the tomato puree/paste and cook this for about half a minute.

Next, add in the paste made earlier.  Keep stirring on low heat until it thickens and cooks. If it gets too thick, you can easily just add some water.

Once this spicy paste mixture is cooked (takes about 2 minutes on low heat) add the boiled cubed potatoes.  Give everything a gentle mix to combine then add some water if the gravy feels too thick.

Allow to simmer for a few minutes to allow the potatoes to absorb all the flavours. Taste and adjust salt and spice.  Squeeze in the lemon juice.

Turn off the heat and serve with crisps, khara sev and chutney of your choice and an icy drink.



Can we use amchoor powder instead of the grated raw mango?

Fauzia's Kitchen Fun's picture

Yes, just a pinch or two will be good. :)

nasreen's picture

Salam dear.
The truth is am enjoying this link, but please could you send me spicies name (most common used ) translated either in arabic or swahili,i really get confused.

Fauzia's Kitchen Fun's picture

W/Salaam, it would be easier if you gave me the specific spice that you want translated. :)

Thanks fr ur awesome recipe...

Amazing Mashaa Allah, loved this recipe! Jazaki Allah Alf Khair dear Fauzia, you are making me love cooking :-)

I made this babu kachri 2 Days ago my gosh one word SCRUMPTIOUS! and I'm making it again today thank you Fauzia for such an awesome recipe :)

Can I use tamarind paste instead of tamarind pulp (or is it the same thing)?

Fauzia's Kitchen Fun's picture

Same thing. :)

aslm.alkm.i really like your recipees. what if i add chick peas in this babu kachri?

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can.

Made khara bateta yesterday.simply yummmmaaaaay!!! Going to use leftover for babu khachri today!!