Making homemade viazi karai

Many may refer to deep-fried potatoes coated in batter as bhajias while they are referred to as viazi karai

Today, let’s change that narrative by learning how to make viazi karai in the comfort of our own kitchens.

Ingredients:

Medium-sized potatoes peeled, cleaned and cut into quarters.

1 tablespoon of cumin

2 cloves of garlic

Fresh ginger

1 cup of all-purpose flour

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1 tablespoon of paprika

1 teaspoon of turmeric

1 tablespoon of coriander

Chilli flakes/fresh chillies

Black pepper

Salt

Fresh dhania/ coriander leaves

Water

Vegetable oil to deep fry

Instructions:

Start by boiling the potatoes. Add the garlic, half of the cumin, salt and black pepper then boil them together.

Boiling the potatoes alongside all these spices gives the potatoes a deep nice flavour as compared to boiling them in salt.

Let the potatoes boil until they are cooked but make sure they are still firm and turgid.

Make the batter by mixing the all-purpose flour with paprika, turmeric, coriander, the remaining cumin, salt and chilli.

Add in some water gradually while mixing until you get a smooth pancake-batter-like consistency. Add in the chopped coriander.

Dip the cooked potatoes into the batter until each is evenly coated. One by one, deep fry them in fairly hot vegetable oil until you achieve a deep golden brown colour.

Take them out onto kitchen towels to drain excess oil and cook the remaining potatoes.

Viazi karai usually goes so well with ukwaju sauce on the side. Enjoy!