Viazi Karai
A Zanzibari street favorite of soft boiled potatoes coated in a turmeric-yellow batter and deep-fried until crackling, served with fiery tamarind sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Boil the whole peeled potatoes in salted water for about 15 minutes until just fork-tender but still firm, then drain and cut each into quarters.
- 2
While the potatoes cool, whisk the chickpea flour, turmeric, salt, and baking powder with about 2/3 cup of water into a smooth, pourable batter.
- 3
Heat 2 inches of vegetable oil in a deep pan to 360°F until shimmering.
- 4
Dip the potato quarters into the batter, letting the excess drip off, then fry in batches for 3 to 4 minutes until the coating is crisp and deep golden.
- 5
Lift the viazi karai out with a slotted spoon and drain on paper towels, then serve immediately with tamarind chutney for dipping.
Plan it in Listahan
Add Viazi Karai to your week, check it against your household's allergens, and build the shopping list automatically.