Thursday, 5 October 2017


Viazi Karai is a famous Kenyan Street food that is simple to prepare and make. It is especially famous in the coastal region of Kenya with the swahili culture. Viazi Karai is deep fried potatoes dipped in Gram Flour mixture and turmeric or you can use yellow food color that ia used to give the potatoes that orange color.The dish can be eaten with sauce like Ukwaju sauce, chutney or just simply tomato or chili sauce. It can even be enjoyed on its own. Viazi Karai heats well the next day to be eaten for breakfast. Follow me on YouTube, Twitter, Facebook, Instagram and Pinterest

2 kg Potatoes (peeled and boiled)
Oil for frying
11/2 Cups Gram Flour
3 Tablespoons Turmeric
1 Tablespoon Paprika
1 Tablespoon Chili Flakes
2 Tablespoon Garam Marsala
1/8 Teaspoon Salt
1 Cup Water


Heat a pan with half filled water add the teaspoon salt

Boil potatoes until almost cooked They should be tender but not overcooked so they hold shape

Drain all the water and allow to cool

Add gram flour to bowl

Add garam marsala

Add paprika

Add ground turmeric

Add chili flakes

Add chopped dhania (cilantro)

Pour in water

Mix the ingredients together

Try to make sure there are no lumps

You should have a silky smooth texture that is not too thick or too thin. Dip the potatoes into the gram flour mixture

Heat the oil in deep pan, add the coated potatoes into the oil

Fry until the potatoes are slightly golden. You just want a crisp coating since the potatoes are already cooked

That is a perfect golden color for the viazi karai

Remove from oil and place viazi karai in bowl with absorbent kitchen towel

Serve with chutney or ukwaju sauce or your favourite sauce

Deliciously crispy and spicy, just the way I love my viazi karai

Perfect snack or a breakfast meal!

So easy to make with great ingredients, try it out and it will definitely be your favourite too!



Recipe by Mulunga Alukwe
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes
Yield: 2 Servings
  • 2kg Potatoes
  • 11/2 Cups Gram Flour
  • 2 Cups Vegetable Oil
  • 3 Tablespoons Turmeric
  • 1/8 Teaspoon Salt
  • 1 Bunch Cilantro
  • 2 Tablespoons garam marsala
  • 1 Tablespoon Chili Flakes
  • 1 Tablespoon Paprika
  • Pinch Salt
Cooking Directions
  1. Heat a pan with half filled water add the teaspoon salt
  2. Boil potatoes until almost cooked They should be tender but not overcooked so they hold shape
  3. Mix the gram flour, turmeric (you can use yellow food color) cilantro, water and mix to make a thick batter (not too thick and not too thin)
  4. Add some salt in the batter to taste
  5. On a medium high heat place a deep bottomed heavy pan half filled with cooking oil
  6. Dip the cooked potatoes into the gram flour turmeric batter
  7. Use a spatula to drop six more or less potatoes into the hot oil. Do not overcrowd the potatoes as they cook
  8. Cook for a few minutes until they turn golden brown then turn to cook the second side
  9. Remove from heat and drain them on a plate lined with absorbent kitchen paper
  10. Serve with chutney or ukwaju sauce

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