Kenyan Viazi Karai (Spiced Fried Potatoes)
Crispy on the outside and tender on the inside, Viazi Karai are spiced potato cubes coated in a flavorful batter and deep-fried to golden perfection. A popular street food snack.
🧂 Ingredients
- 4 medium Potatoes(peeled and cut into 1-inch cubes)
- 1/2 cup All-purpose flour
- 1/4 cup Gram flour (besan)(optional, for extra crispiness)
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1/2 tsp Chili powder(adjust to taste)
- to taste Salt
- as needed Water(to make batter)
- for deep frying Cooking oil
- 2 tbsp Fresh cilantro(chopped, for batter (optional))
- 1 clove Garlic(minced, for batter (optional))
👨🍳 Instructions
- 1
Place the cubed potatoes in a pot, cover with water, add a pinch of salt, and boil until fork-tender but still firm (about 10-15 minutes). Drain well and let cool slightly.
- 2
In a medium bowl, whisk together the all-purpose flour, gram flour (if using), turmeric, garam masala, chili powder, salt, and optional cilantro and garlic.
- 3
Gradually add water, whisking continuously, until you achieve a smooth, thick batter consistency – it should coat the back of a spoon but not be too thick or too thin.
- 4
Heat about 2-3 inches of cooking oil in a deep pan or pot over medium-high heat to 350°F (175°C).
- 5
Dip the cooled potato cubes into the batter, ensuring they are well coated. Let any excess batter drip off.
- 6
Carefully place the battered potato cubes into the hot oil, working in batches to avoid overcrowding the pan. Fry for 6-8 minutes, turning occasionally, until golden brown and crispy.
- 7
Remove the fried potatoes with a slotted spoon and drain on paper towels. Serve hot.
💡 Pro Tips
- ✓Ensure potatoes are not overcooked in the boiling stage, as they will become mushy when fried.
- ✓The batter consistency is key; too thin and it won't coat well, too thick and it will be doughy.
- ✓Maintain the oil temperature for even cooking and crispiness.
🔄 Variations
- Serve with a side of kachumbari (tomato and onion salad) or a tamarind chutney.
- Add a pinch of cumin or coriander powder to the batter for extra flavor.