Viazi Karai
Boiled potatoes coated in spiced chickpea batter and deep fried. The ultimate Mombasa street food experience.
Prep Time
10 mins
Cook Time
25 mins
Servings
6 people
Ingredients
- •6 medium potatoes, boiled until just cooked
- •1 cup chickpea flour (besan)
- •1 teaspoon cumin
- •1 teaspoon turmeric
- •1/2 teaspoon chilli powder
- •Salt to taste
- •Water to make batter
- •Oil for deep frying
- •Tamarind sauce to serve
Instructions
- 1
Boil potatoes with skins on until just cooked but still firm. Peel and halve.
- 2
Mix chickpea flour, cumin, turmeric, chilli, and salt in a bowl.
- 3
Add water gradually to form a smooth, thick batter.
- 4
Heat oil in a deep pan for frying.
- 5
Dip potato halves in batter to coat fully.
- 6
Deep fry in batches until golden and crispy, about 4-5 minutes.
- 7
Drain and serve hot drizzled with tamarind sauce.
Chef Tips
- •Don't overcook the potatoes during boiling or they'll fall apart in the batter.
- •Tamarind sauce is essential — it's what makes viazi karai truly authentic.
- •A popular Mombasa street food, best enjoyed fresh and hot.
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