Mombasa style “Kachri Bateta”

 Growing up in Mombasa, Kachri Bateta was one of my favourite street foods to indulge on during trips to town from Nyali, where we lived. It can now sometimes also be found in Lighthouse, a popular social spot to eat street food and socialise whilst enjoying the sea views.

Kachri batter translates into crisps and potatoes. I know you are thinking potatoes and potatoes? Trust me it tastes REALLY good.

Kachri bateta is best eaten in the evening as a light dinner or snack with a cold drink to accompany it. It is also perfect as a starter when you have guests over for dinner.

What I love most is the coastal influence of raw mango and coconut as ingredients and the fact that it is a Kenyan/Indian fusion dish, well known in Mombasa. It is one I grew up with and still continue to love when I go back home.

It is simple to make and a real treat to eat! Enjoy xx

Ingredients:

  • 10 small potatoes, washed and cut into cubes
  • 6 garlic cloves, minced
  • 1 teaspoon methi seeds
  • 3/4 small raw mango, pureed with a little water in a food processor.
  • 1 tin tomato puree
  • 1/2 teaspoon salt
  • 1/2 teaspoon Paprika
  • 2 tablespoons oil

To garnish

  • handful chopped fresh coriander
  • handful sev per serving or ghanthia (can be found in the world foods section of Tesco or any Indian store)
  • 1 packet crisps per serving, slightly crushed
  • 1/4 raw mango cut into thin strips

Mango and coconut chutney

  • 1/4 cup grated raw mango
  • 1/2 cup fresh coconut/coconut milk
  • 1/4 teaspoon salt

Method:

  1. In a kadai, heat 2 tablespoons oil.
  2. Add the methi seeds and garlic and let this cook till the garlic softens. Approximately 3 minutes on medium heat, and then add paprika.
  3. Now add the cubed potatoes, mix well and add 1 cup warm water. Make sure potatoes are well covered and add more water if necessary.
  4. Cover the kadai and let this cook for around 8 minutes.
  5. Now add the tomato puree, pureed raw mango and 2 cups warm water.
  6. Mix everything well and then put the lid back on the pan, turn heat down very slightly, and let this simmer away for 15 minutes.
  7. Meanwhile, blitz the ingredients or the mango and coconut chutney together in a food processor and set aside.
  8. Once the potatoes are cooked, add it to bowls.
  9. Garnish with coriander, and add the  sev and crushed crisps.
  10. Finally add the chutney and the strips of raw mango on top and eat straight away.

 

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