VIAZI KARAI NA BHAJIA

The coast is known for many things. One thing we can boast about is good food. The coastal experience is never really done until you have coastal dishes. I mean there are the biryani, pilau dishes of the world, but there's also bites and snacks. That's what we're bringing to the table today.

I'm also here to settle something serious. Viazi karai is not bhajia. At least not in Mombasa. I've seen over the years recipes or eateries boasting of bhajia only to be served viazi karai. So I'm here to show you how to make both.

Now, both are amazing. Personally, I can never have just the one. They have to go together lol. They can be had with tea, mostly black tea if you're really shooting for the experience, or even uji wa ngano(a recipe for another day). There's always that one Swahili woman in every coastal town or near where you live that is the plug when it comes to these delicacies. Mine is mamake rajabu who has been there since I was in primary school.

Viazi Karai is parboiled potatoes, coated in a batter and deep fried till golden brown, whereas bhajia is made of gram flour being made into a thick batter and deep fried. Gram flour is found in most supermarkets, so if you haven't seen it before, you'll be seeing it now. So want to know how to make these? Here's how.

You'll need:

5 large potatoes cut into medium chunks

1 tbsp turmeric

1tsp chilli powder

1 tsp salt

1 tsp curry powder

1 bunch dhania

1 tsp Baking powder

Boil the potatoes in water with a pinch of salt for 5 minutes to avoid mashing. Allow it to cool.

The water strained from the potatoes, allow to cool. Use it as the base of the batter.

Add 3tbsp of gram flour, 1 tbsp of wheat flour, salt, turmeric, chilli powder and curry powder.