The Viazi Karai is a specialty of the East African coastal region.  You may have heard them referred to as “Pack Potatoes” “Pack Bhjaiya”, “Atom Bomb” and “Lasaniya bateta bhajiya”; these names and variations are the result of Indian influence in the coastal areas. This name is derived from Swahili, the Viazi in this case are the potatoes, and the Karai, a deep frying pan or wok, but moreover, the deep wide metal basin in which they are sold on the streets.

Sold in almost every street corner, outside schools, and along the coast in the evening they are part of the culture and vibe that live for that Chai ya saa kumi (Four O’clock tea). What we call “bites” make up the Mandazi and Mbaazi, Katlesi, bhajiya, Kaimati, and Zanzibari Mix and is usually the choice of snack for elevenses or tea time.

Basically Viazi Karai are parboiled potatoes, coated in a batter of  chickpea and all-purpose flour, sometimes with the addition of orange food color or turmeric for coloring, and deep fried to a glorious golden brown. These little nuggets may look small, but they are outright dangerously addictive. 

Mum made these with a chili-lemon-garlic paste stuffed between two slices of boiled potatoes, hence the name “pack potatoes”. I personally love them with a good cup chai ya iliki, chatini and kachumbari!

Serve with a tamarind sauce called Ukwaju (made of tamarind, onions, salt, pepper, garlic), coconut chutney or habanero chili sauce.  

Ingredients:

• 6-8 medium potatoes (use a waxy potatoes like Yukon Gold)
• Salt 

Garlicky-Lemon-Chili filling:

• 2 teaspoons salt
• 1 tablespoon garlic paste
•  4 tablespoons red chili hot powder
• Juice of 1 large lemon

For the batter:

• 1 1/2 cup all-purpose flour
• 1/2 cup chickpea flour (besan /gram)
• ¼ teaspoon orange food coloring OR 1tsp turmeric powder
• 2 cups cold water ( you may not need all of it)
• Salt to taste
• Oil for frying

*you can use more or less of each flour depending on what you like, or use only chickpea flour to make these Gluten Free.

Method:

1. Boil potatoes with skin in salted water until soft but still firm so take them out 3 mins. before you would a fully cooked potato.
2. Meanwhile, form the lemon-garlic chili paste by mixing everything together in a bowl.
3. Prepare your batter by mixing your batter ingredients together in another bowl.
4. Peel the par-cooked potatoes; then take one potato at a time, make a small slit in the middle (about halfway) and spread a teaspoon of the garlicky-lemon-chili filling in between the potato cubes.
5. Cut each “packed” potato into 2-3 cubes
6. Repeat for all the remaining pieces. cubes in the center.
7. Heat  oil in a karai/Wok
8. Dip a potato cube in the batter, let the excess drip off and place into the wok, repeat with other cubes, but don’t overcrowd the pan.
9. Fry for 3-4 min until your potatoes are crispy on the outside.
10. Remove from the wok using a slotted spoon and transfer to a tray lined with paper towels.