If you ever have a chance to visit Tanzania or Kenya, a trip to an old established tearoom is a must. No matter how many times you tell yourself, “I am not going to go” the next minute magically like a moth to flame you are sitting in the sizzling tearoom . Whether it is at AT shop, K. Tea Shop, Blue Room or what have you, you will know you have arrived when you smell the almost-half-a-century-old aroma of fried snacks and karak chai.

Come hungry, bring your best friend and dig in, as that is how this food was meant to be eaten. The eclectic variety of East African and Indian cuisine at these tearooms includes a variety of Zanzibar mix, kachoris, veggie bhajiyas, mandazi, kitumbua, fried mogo / cassava served with tamarind chutney, some of the best samosas, kebabs, egg chops, two-bite Daar Bhajiyas served with house coconut chutney, and chai in glasses.  These tearooms, are the hole in the wall, no frills establishments, packed like sardines with little sitting space, where the staff knows you by first name and know what you want, they have probably seen you come in with your dad, who came with his dad, and now see you bringing your own children. 

As usual there are many variations to these, as people try to replicate them at home trying to get that exact taste and texture. Tearoom’s add lots of bread as a filler, my MaaIL, used an egg to bind, some folks make it without any eggs, sometimes she would add channa no lot/ gram flour as a binding agent, not everyone does, she used to also add a grated potato once in a while, probably as a filler, obviously this is not something the tearooms add to their kabab, some make them round shaped;  others shape them oval, and once fried wrap them in pastry sheets/bread dough and bake them into a kabab in a blanket.


Traditionally made with beef, I use chicken or chicken thigh mince, I also don’t make these often during the course of the year, but they are a must for Ramadan iftar. Memories that glow warm my heart, are ones where the tradition and rituals of exchanging Iftari with neighbors, family and friends, the joy and unity that wove us together in these simple acts as a community just like the delicate crocheted lace covers that were draped over each plate.

Ingredients:

• 1 lb. / 500gm mince of either beef or chicken
• 2 white bread slices, with your faucet turned on, hold them under the tap until soaked then squeeze out all the water by pressing the bread against a sieve with the palm of your hand.
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon hot Thai green chili paste or to taste
• 1/2 cup onion very finely chopped
• 1 teaspoon pink Himalayan salt or to taste
• 2 teaspoons coriander & cumin seed powder (dhana- jeera)
• ½ teaspoon garam masala
• 3 tablespoon finely chopped cilantro ( 1 add 1/2 cup)
• 1 large egg (optional- can make it with or without)
• *1/4 teaspoonturmeric powder (I use it as I use chicken meat; you do not need it for beef mince)
• Extra oil for deep-frying
• * Optional 1 medium potato finely grated
• * 2 tablespoon gram flour/channa no lot
• * Substitute egg with 1/2 grated tomato

Method:

• Wet bread with water, and then squeeze out excess water using a sieve. Tear into small pieces and transfer to a large bowl
• Squeeze out any water from the onions and potatoes if using) as well using the same sieve, and then add to the bowl.
• Add minced meat to the bread and onion mixture, and then add the rest of the ingredients and using your hands combine quickly to distribute all the herbs and aromatics. Don’t overmix. This is the key to avoiding tough meatballs.
• Heat oil in a wok/karai over medium-high heat/ 350 degrees
• Form into equally-sized meatballs using a cookie scoop (3 tbsp. scoop) or smaller or slightly oil your hand and form balls from the meat mixture about 1” balls and place on a baking sheet.
• Add the meatballs to the oil in batches and fry until dark brown about 6-7 minutes, using a slotted spoon, move them around so they cook evenly and do not stick
• Drain on a paper towel and transfer to a serving plate.
• Serve with Coconut Chutney and fresh lemon wedges with masala chai or fresh juice.
  
  
  

 Air-Fryer Method:

1. Preheat the air fryer to 400 degrees F.
2.  Place 1/2 of the meatballs in the basket of the air fryer and cook for 8 minutes. 
3. Shake the basket /flip the meatballs over and cook for an additional 2 minutes. 
4. Transfer to a serving plate and let rest for 5 minutes. 
5. Repeat with remaining meatballs. 
6. Air Fryers can vary slightly, check your meatballs a couple of minutes early to ensure they don’t burn. The meatballs should be 165°F in the center. 
7. I’m able to fit 12 meatballs in my 3.5 quart air fryer.
   
   
   

Notes:

Eggs — usually one per pound of meat — are used to bind the mixture together. Be careful not to add too many eggs, as they can create a spongy texture.