Viazi Karai / Pack Potatoes

  • 8 medium potatoes, boiled and peeled

For the filling:

  • 1 tbsp Simba Mbili garlic powder
  • 2 tbsp lemon juice
  • 1-2 tsp Simba Mbili red chilli powder
  • ½ tsp salt

For the batter:

  • 1¼ cup gram flour
  • ¼ cup plain flour (all-purpose flour)
  • ¾ tsp salt
  • ¼ tsp Simba Mbili turmeric powder or Simba Mbili manjano
  • 2 tbsp hot oil
  • ¾ cup water
  • Oil for deep frying

For the chutney:

  • 1 cup fresh grated coconut
  • ¼ cup finely chopped raw mango (peeled)
  • 2-3 green chillis
  • ½ tsp salt
  • 1 cup water

Preparation of the chutney:

  • Add the grated coconut, mango pieces, salt and chopped chilis into a blender jug. Add 1 cup water and blend.
  • Remove the chutney into a serving bowl.

Preparation of the filling/ red chili chutney:

  • Mix the garlic, red chili powder, salt and lemon juice together.

Preparation of the batter:

  • Mix all the ingredients for the batter. Make sure its a thick and smooth batter.

Preparation of viazi karai or viazi karanga:

  • Cut the potatoes into half or smaller pieces if they are too big.
  • Make a slight slit in each piece.
  • Using a butter knife fill the slit with the filling (red chili chutney). 
  • Fill all the potato pieces.
  • Heat oil for deep frying in a karai, wok or kadai over medium heat.
  • Drop a small drop of the batter in the oil. If it sizzles and comes up immediately then the oil is ready.
  • Coat the potato piece with the batter. Gently drop it into the hot oil.
  • Add 2-3 batter coated potatoes into the oil, depending on how big your kadai, karai is.
  • Fry the viazi till it becomes golden brown.
  • Serve hot viazi karai with the coconut chutney and the red chili chutney if you have any left.

Tips:

  • Make extra red chili chutney to serve with the potatoes.
  • Use small potatoes if you wish.
  • Add coriander to the batter if you wish.
  • If you prefer more chilis, then add more to the chutney.