Kenyan Viazi Karai with Crispy Potatoes and Tangy Tamarind Sauce

1. 1

   Peel and cut the potatoes into wedges, then soak them in water for 10 minutes to remove excess starch.

2. 2

   In a bowl, combine flour, curry powder, and salt. Gradually add water to create a smooth batter.

3. 3

   Heat oil in a deep pan over medium heat. Dip soaked potato wedges in the batter, ensuring they are well coated.

4. 4

   Carefully add the coated potatoes to the hot oil and fry until golden brown and crispy, about 5-7 minutes.

5. 5

   In a separate saucepan, combine tamarind paste, sugar, chili powder, and water. Heat until sugar dissolves.

6. 6

   Serve crispy potatoes hot with the tangy tamarind sauce on the side for dipping.

Per serving