Viazi karais (boiled then deep fried/baked potatoes in gram/chickpea flour batter) are a popular and relished delicacy at the Kenyan coastal region and are usually sold as a street snack. It’s a pretty easy and fast dish to prepare so fear not, here is our simple recipe hook-up.
10 medium sized potatoes (peeled)
2 teaspoons finely shredded garlic
2 cups gram flour.
1 cup of water
A bunch of coriander (Dhania)
Salt and pepper to taste
Turmeric or food colour (if you prefer)
- Wash the potatoes and then peel them. In a sufuria, put the water and potatoes then bring them to a boil. Don’t let them overcook. Once boiled, let them cool before cutting them into cubes.
- In a bowl, mix the flour, garlic, turmeric or food colour, salt, pepper and coriander/dhania then add the water a little at a time until you have a thick paste.
- Carefully coat your potatoes with the batter as you preheat the cooking oil.
Dip the potatoes in hot oil and fry till golden brown.
- Drain in paper towels and serve while hot with tomato sauce or a dip of your choice.
CHEF’S NOTE; When it gets pretty hot, nothing beats a tall glass of coolness. Grab yourself a cold glass of Minute Maid Pulpy Orange with real fruit pulp to balance the tangy taste of the viazi Karais while keeping
your temperature in check!