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.